Alfred Prasad Pepper Chicken, India
Created by dienia b on August 30, 2015
- Servings: 4
- Prep Time: 30m
- Cook Time: 60m
- Recipe #20745
Ingredients
- 1 (4 pound) whole chicken
- FOR THE PASTE
- 2 teaspoons garlic purée
- 2 teaspoons ginger
- MIX
- 4 cinnamon sticks
- 4 cardamom pods
- 4 cloves
- 2 red onions
- 4 tablespoons oil (vegetable oil)
- MIX
- 1 teaspoon ground turmeric
- 1 teaspoon red chili powder
- 1 teaspoon ground cumin
- 2 teaspoon ground coriander
- 1 teaspoon salt
- 1/2 cup water (hot)
- CHOP
- 3 green jalapeno chilies
- 3 curry leaves
- 2 tomatoes
- Garnish
- 1 teaspoon peppercorns
How to Make
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Step 1: First, prepare the skinned chicken by cutting each breast into 3 pieces and each leg into 2 pieces (thigh and leg). Set aside until required.
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CHICKEN
How to Make
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Step 2: Make a paste by mixing together the garlic paste and the finely grated ginger, 2 tsp garlic paste and 2 tsp ginger.
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Step 3: Heat oil in a thick-bottomed saucepan over a medium heat. Add the cinnamon sticks, cardamom pods and cloves and sauté for 30 seconds. Add the sliced onions, stirring occasionally until nicely colored.
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Step 4: Add the pieces of bone-on chicken, add the ginger-garlic paste, turmeric powder, chili powder, ground cumin, ground coriander and salt and cook for 5 minutes.
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Step 5: Add 1/2 a cup of hot water, stir well, cover with a lid and simmer for a further 30 minutes.
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Step 6: Now add the green chilies, curry leaves and chopped tomatoes. Turn up the heat and cook for 5 minutes or until the chicken is cooked through - prod the thighs and drumsticks with a fork to judge whether they are cooked through or not.
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Step 7: Remove the pan from the heat, sprinkle with the crushed peppercorns and serve.