Hey guys, this is me, the Bombay Chef Varun Inamdar and welcome to 'Get Curried.'
Well, today's recipe is a 'Lemon Pepper Chicken.'
Well, lemon in this recipe is absolutely optional
but pepper chicken primarily for the ones who want to make a recipe
which is very quick, very simple and trust me, very easy.
But, what's important and noteworthy about this recipe is that this uses zero oil.
Let's begin.
Well, in the past, I've shown you how to make Pepper Chicken,
I've also shown you to how to make Lemon Chicken.
But, this one is very different from those two recipes,
trust me when I say this.
Well, lemon chicken of course, has its own magic,
and the pepper chicken recipe that I had shown you earlier,
was my grandmother's recipe which eventually became my mother's recipe,
and, eventually became my recipe.
But, this recipe is very different and it is just a combination
of several ingredients put in together, and cooked straight into
either a Kadhai or a non-stick. Let's see how it's done!
This is a one pot recipe...
and for this everything literally goes in one pot.
The marination bowl and the cooking bowl is literally also the same.
Let's begin with adding pieces of Chicken. I'm using Chicken on bone.
To this, let's add in, Potatoes and Cauliflower.
Sliced Onions.
Paste of Ginger and Garlic.
Curd.
A touch of Turmeric.
Not too much, because you don't want this yellow in colour.
A touch of Red Chilli Powder.
Again, not too much, this is only for flavour.
Juice of Lemon.
Garam masala powder.
Dried Fenugreek Leaves.
Black Pepper Powder which is your hero ingredient in this recipe.
And last but not the least, Salt as required.
You wash your hands clean.
And marinate this literally you need to rub in all the spice mix,
all the Masalas into the chicken.
Rub each piece of chicken like so.
I've created few gashes so that the masala or the spice mix can go straight within.
If you see it's not got any colour, it's still a little brownish in colour.
And that's exactly how we want it.
We don't want it yellow because of the turmeric,
or we don't want it red because of the red chilli powder.
The pieces of chicken are now marinated and ready.
Okay, now before we move on to the next step, primarily very important,
At this stage, you can keep it refrigerated overnight,
so basically, you make it the evening prior,
if you want to kind of make it for lunch the next day.
or you make it around lunch, keep it in the refrigerator and straight cook it,
when you are ready to serve dinner.
This can be made with bone or boneless, the choice is completely yours.
Now primarily if you notice it's just a mix of all the ingredients.
No other process.
Let's move onto the next step, and that is cooking the chicken.
Allow this chicken to cook on high flame for at least 7-8 minutes,
without stirring, remember that, without stirring.
It's been 7 minutes, time to give this a stir.
Literally, you scoop it out from the bottom and flip it over
The entire cooking process would be happening on high flame only, remember that.
No covering, and no lowering the flame.
After 25 minutes of cooking, I've lowered the flame.
If you see, the chicken is just about to get perfectly well done.
The cauliflower has cooked beautifully well.
And the potato, has also cooked.
Now why this is a Pepper Chicken or a Peppered Chicken
which is literally getting dry roasted in a Kadhai
My choice is also to throw in few green chillies for the additional spike.
Well, this is my personal take, my own recipe.
I've kind of curated over the years, so you can take it by the ear,
you can just keep adding ingredients, removing ingredients, but if
you want to make the most amazing Pepper Chicken, follow this recipe to the tee.
We add in, some Slit Chillies.
And some Coriander leaves.
A quick stir.
And with this, off goes the flame.
With this, my recipe of Pepper Chicken which now is all yours, is done and ready.
You can choose to either completely dry it out and convert it like a starter
or just keep a slight bit of gravy, so that this becomes amazing
with pav, or with roti, or with chapati.
Well, I like it dry, because I personally like eating this
with either Varan bhaat or with Dal Bhaat.
This is amazing.
And for more such recipes, stay tuned.
Bye for now.