Bored of the same chicken ?!
Craving for some yumm flavours ?
Here presenting “Pepper chicken” . Blast of flavours in each bite .Best served piping hot .
The best keto recipe that i tried till date .
Waist bhi swaad bhi !! Enjoy !
The recipe is with 750 gm of chicken, took 200gm and tweaked the rest of the recipe accordingly. Please adjust the ingredients according to your macros.
Chicken: 750 gm
Onion: 2, sliced
Green chilies: 2, slit
Ginger: 1 .5 inch
Garlic: 1 pod
Kashmiri chili powder: 1/2 tsp
Coriander powder: 1/2 tsp
Garam masala: 1 tsp
Coconut Vinegar: 1 tbsp
Turmeric powder: 1 tsp (divided)
Pepper powder: 1/2 tsp
whole black peppercorns: 2 tbsp
Fennel Seeds: 1/2 tsp
Coconut oil: 3 tbsp
Curry Leaves: 2 sprigs
Salt: 3/4 tsp
Lemon: Juice of 1/2 lemon
Marinate chicken for 10 minutes with lemon juice, 1/2 tsp turmeric powder, 1/2 tsp pepper powder, and 1/2 tsp salt. Grind coarsely whole pepper and fennel seeds (saunf). Keep this aside while we make the base.
Heat an iron kadai (preferably) with coconut oil. Add in the sliced onions and green chilies. Let it saute’ on medium heat till light brown (3-4 mins).
Add in the finely chopped ginger and garlic, mix well for a minute. Add Kashmiri chilly powder, coriander powder, garam masala, and turmeric powder. Mix well and add salt if needed.
Add in the marinated chicken. Mix well, add coconut vinegar, cover and cook. If there is water allow it to evaporate on high heat.
Open, and add in the coarsely ground pepper powder and mix well.
Let the chicken dry roast on low flame for another 5 minutes or until it becomes blackish brown in colour. Make sure that you stir/mix it well, so that it does not stick to the bottom of the kadai.
Lastly sprinkle curry leaves and give a nice stir.
Recipe by Nitu Bajwa
Nutrition and Fitness Coach