Pepper chicken

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This pepper chicken recipe from Alfred Prasad is sure to become a staple in many households. It is a superb one-pot chicken recipe, uniquely flavoured by a sprinkling of crushed peppercorns, cardamom pods and a ginger and garlic paste. If you don't want to use chicken on the bone, use skinned pieces of chicken breast, which will also speed up this recipe considerably. Fabulous served right away, this Indian pepper chicken also keeps wonderfully for the next day.

First published in 2015




Pepper chicken


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
Make a paste by mixing together the garlic purée and the finely grated ginger
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 coloured
Add the pieces of bone-on chicken, add the ginger-garlic paste, turmeric powder, chilli powder, ground cumin, ground coriander and salt and cook for 10 minutes
Add 1/2 a cup of hot water, stir well, cover with a lid and simmer for a further 15 minutes
Now add the green chillies, 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
Remove the pan from the heat, sprinkle with the crushed peppercorns and serve
First published in 2015

Alfred Prasad’s years at Tamarind saw the restaurant awarded one Michelin star, which it retained, and a stack of accolades (including numerous ‘Indian Restaurant Of The Year’ titles).

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