Pepper Chicken Recipe

4.75 from 4 votes

Shake up dinner with this Pepper Chicken—tender chicken, zesty tomatoes, and a fiery peppercorn twist that keeps things exciting.

Prep Time1

Cook Time20

Total Time1 20

Course: Main Dish

Cuisine: Indian

Diet: Gluten Free

Servings:

Calories: 384kcal

Author: Linda

Ingredients

1 cup roughly chopped onion
2 Tbsp. roughly chopped ginger root
6 cloves garlic peeled
2 teaspoons ground coriander
1/2 tsp. turmeric powder
1 Tbsp. whole black peppercorns
2 lbs. boneless skinless chicken breasts, cut into bite-sized pieces
2 Tbsp. ghee or vegetable oil divided
1 cinnamon stick
5 whole cloves
1 Tbsp. black peppercorns either whole or crushed
2 roma tomatoes pureed in a blender or food processor
Salt to taste
Cilantro leaves for garnish and cooked basmati rice for serving optional

Instructions

Combine the onion, ginger, garlic, coriander, turmeric, and one tablespoon of whole black peppercorns in the bowl of a food processor. Grind until it forms a paste, then toss with chicken pieces and refrigerate for one hour.
Heat 1 tablespoon of ghee or oil in a large skillet over medium-high heat. Sauté the chicken for 4 to 5 minutes, or until cooked through. Set aside.
Wipe out the pan with a paper towel, then add the remaining tablespoon of oil or ghee. Add the cinnamon stick and whole cloves to the oil and cook over medium heat for 3 to 4 minutes to infuse the oil. Remove and discard the cinnamon stick and cloves.
Add the remaining tablespoon of peppercorns (either whole or crushed, according to your taste) and the pureed tomatoes to the pan. Cook for three minutes, stirring, then return the cooked chicken to the pan. Toss the chicken in the sauce and cook until heated through, about three minutes. Taste and add salt as needed. Serve with basmati rice and garnish with cilantro leaves.

Notes

To store Pepper Chicken leftovers, transfer them to an airtight container and refrigerate them for up to 3 days. You can also freeze them for up to 2 months.

To reheat, thaw overnight in the refrigerator if frozen, then warm it on the stovetop over medium heat until heated through. You can also microwave it in short intervals, stirring occasionally. Add a splash of water or broth if the sauce thickens too much during reheating.

Nutrition