Last Updated on January 2, 2018
I make pepper chicken often but i don't know why i have never shared the recipe here. I know i have not shared most of the common recipe which i make often at home too. I will soon filter through those recipes and post here. I make pepper chicken couple of ways, i make it chinese way and pure indian way. I will share the indian recipe of making it soon.
I made this a month back, i think for valentine's day and served it with chicken fried rice, curd rice and chilli potatoes. This recipe is so easy to make and also it is a kind of low fat version because we are not deep frying the chicken, usually we fry the marinated chicken and then add it to the sauce. But i think for this particular recipe this is good enough. Meanwhile check out the low fat soya manchurian recipe too.
This recipe is very simple, you can make it as you like.All the ingredients added here are to taste. But one thing, which i insist is to use freshly ground black pepper in this, the ground stuff which you get from the store is so fine in texture which doesn't suit for this. So try to use freshly ground pepper. But if you only have store bought pepper powder feel free to use that. It will still taste good (not great actually)..
I hope you will try this and let me know what you think.
Preparation Time : 5 mins +10 mins marination
Cooking Time : 25 to 30 mins
Serves - 4 to 5
For Sauteing Chicken:
Oil - 5 tblspn
Chicken - 500 grams Boneless cut into pieces
Cornstarch / Cornflour - 5 tblspn
Soya Sauce - 1 tblspn
Salt to taste
Pepper- 1 tsp
Fennel Seeds / Sombu / Saunf - 1 tsp
Cinnamon Stick / Pattai - 1 small stick
Ginger - 1 tblspn minced
Garlic - 1 tblspn minced
Curry leaves - 1 spring
Onion - 1 large sliced thinly
Green Chilli - 3 slit
Capsicum / Bell Pepper - 1 cubed
Salt to taste
Sugar - 1 tsp
Ajinomoto / MSG - 1 tsp (optional)
Soya Sauce - 1 tblspn or to taste
Green Chilli Sauce - 1 tblspn or to taste
Vinegar - 2 tsp or to taste
Tomato - 1 large cubed
Cornstarch / Cornflour - 1 tblspn mixed with water
Pepper - 2 tblspn (freshly ground )
Spring Onion - 4 tblspn for garnishing
Take all the ingredients given for sauteing chicken except oil in a bowl. Mix well and let it marinate for 10 mins. Now heat oil in a kadai. Add in the chicken and fry in the oil for 15 mins till they are golden brown and cooked completely. Remove to a bowl.
Now in the remaining oil. Add in fennel and cinnamon stick and saute for a min.
Now Add in ginger, garlic, curry leaves and give a good mix.
Add in onions, green chillies and fry for a min.
Now add in capsicum, salt, sugar and mix well.
Add in soy sauce, green chilli sauce, vinegar and mix well.
Add in tomatoes and cook for a min.
Add in water and bring it to a boil.
Now add in cooked chicken pieces, cornstarch slurry, pepper and toss well. Simmer for 5 mins.
Increase the heat and let the gravy get thick. You can leave this if you want a gravy version. This step is optional.
Throw in spring onions and serve with rice.
|Take all your ingredients|
|Take chicken, soya sauce, pepper, salt, cornstarch in a bowl|
|Heat oil in a kadai|
|Add the chicken|
|Cook the chicken by mixing|
|Cook till they turn golden brown|
|Remove to a bowl|
|In the remaining oil|
|Add fennel and cinnamon|
|Add in ginger, garlic, curry leaves|
|Add in onions and green chilli|
|Mix well to cook|
|Add in capsicum and mix well|
|Add in salt and sugar|
|Add in green chilli sauce|
|and some soya sauce|
|Add tomatoes in|
|Pour some water|
|Bring it to a boil|
|Add in chicken pieces|
|Add in cornstarch slurry|
|Some cracked pepper|
|Garnish with spring onions|