Chicken with Peppercorns and Ginger (6)

A delicious recipe from Anjum Anand’s ” Indian Food made Easy”.

Chicken with Peppercorns and Ginger (6)
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Chicken with Peppercorns and Ginger (6)
Print Recipe
  1. Make a paste with all the marinade ingredients and tip into a non metallic bowl. Add the chicken, stir to coat well and marinate in the fridge for at least an hour or as long as possible. Return to room temperature before cooking.
  2. Heat the oil in a non stick saucepan. Add the onion and saute for about 8 minutes or until brown, Add the green chillies, ginger, ground coriander and salt and cook for 30-40 seconds.
  3. Add the chicken with the marinade and sear on all sides, about 3-4 minutes. Add the water and black pepper and bring to a boil. Lower the heat, cover, and simmer for 20-30 minutes until the chicken is tender. Stir from time to time, adding splashes of hot water if needed.
  4. Increase the heat and stir the chicken for 3-4 minutes to reduce the gravy to just a few tablespoons.
  5. Stir in the lemon juice, garam masala and fresh coriander just before serving.
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