Whole Pepper Cumin Chicken – Easy Chicken recipe

5 simple ingredients and a delicious chicken dish…

Many a times I’ve realized that dishes made with simple ingredients taste better than those made with over the top ingredients. I often fall head over heels for fresh and easily available ingredients. When I come across recipes that call for complex ingredients, even if it’s created by the most famous chef I would be tempted to flip the page and continue my search for an easier version.

Last weekend, I created this whole pepper cumin chicken. Just four basic ingredients for making the paste and when I tasted this dish I asked myself whether I accidentally added more spices. It tasted delicious!

Whole Pepper Cumin Chicken

  • Serves: 4 people
  • Preparation time: 20 minutes

Ingredients:

For making paste:

  • Garlic, chopped (fresh)- 4 cloves
  • Ginger, chopped (fresh)- 3 inch slice
  • Whole black pepper corns- 1 tbsp
  • Cumin seeds- 1/2 tbsp
  • Salt- to taste
  • Water- 3 tbsp

Other ingredients:

  • Oil- 2 tbsp
  • Chicken, boneless cubed-  1 lb
  • Cilantro, chopped- 2 handful
  • Curry leaves (optional)- 1 sprig

Instruction

  1. In a blender, grind all the above mentioned ingredients “for making paste” into a smooth paste constituency.
  2. Heat a wok over medium heat, pour the oil into it.
  3. Pour the ground paste into the oil, rinse the blender with little water and add that to the wok.
  4. Saute the paste in oil for a couple of minutes.
  5. Now, add the chicken and combine well.
  6. Let the ground paste coat all over the chicken.
  7. Add curry leaves to the chicken.
  8. Cook the chicken till it is no longer pink.
  9. Stir fry the chicken and let it brown a bit.
  10. Have a taste, add salt and if you need more spice add more of the ground pepper if needed.
  11. Sprinkle cilantro and stir fry for a minute.
  12. Serve on a plate and serve with rice or roti.
Tips:
  • If you want this dish to be more spicy add more of the ground pepper.

 

Whole Pepper Cumin Chicken - Easy Chicken recipe
 
Ingredients
For making paste
  • Garlic, chopped (fresh)- 4 cloves
  • Ginger, chopped (fresh)- 3 inch slice
  • Whole black pepper corns- 1 tbsp
  • Cumin seeds- ½ tbsp
  • Salt- to taste
  • Water- 3 tbsp
Other ingredients
  • Oil- 2 tbsp
  • Chicken, boneless cubed- 1 lb
  • Cilantro, chopped- 2 handful
  • Curry leaves (optional)- 1 sprig
Instructions
  1. In a blender, grind all the above mentioned ingredients "for making paste" into a smooth paste constituency.
  2. Heat a wok over medium heat, pour the oil into it.
  3. Pour the ground paste into the oil, rinse the blender with little water and add that to the wok.
  4. Saute the paste in oil for a couple of minutes.
  5. Now, add the chicken and combine well.
  6. Let the ground paste coat all over the chicken.
  7. Add curry leaves to the chicken.
  8. Cook the chicken till it is no longer pink.
  9. Stir fry the chicken and let it brown a bit.
  10. Have a taste, add salt and if you need more spice add more of the ground pepper if needed.
  11. Sprinkle cilantro and stir fry for a minute.
  12. Serve on a plate and serve with rice or roti.
Notes
If you want this dish to be more spicy add more of the ground pepper.

Thas is the author of Cooking with Thas, a popular food blog with recipes from Indian, American and Fusion Cuisines. She has been blogging since 2009 and been featured in several magazines. Read more...

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