July 2, 2016

Coriander pepper chicken

On our recent trip to Archies library here in Dubai, I came across a cook book written by Madhur Jaffrey. A flip of the pages and I am her instant fan. The simple style of writing and her way of bringing in a personal touch to each of these left a strong impression on me.  It wasn't just her recipes but the intricacies of cooking she detailed in her book that mesmerized me.  From how to perfect your sauces to the tempering of the spices - it is all in there. True Indian cooking still original to her roots - that is Madhur Jaffrey's cooking to you.

Having said this, it is my sincere endeavor to give my recipes a personal touch and keep it simple. Here is my latest venture in the kitchen - a retake on the pepper chicken by bringing in flavors of corriander and spiciness of green chilly.



  1. Chicken - 1 kg ( cleaned and cut)
  2. Onion - 2 medium
  3. Curry leaves - 2 sprigs
  4. Salt to taste
  5. Oil
For marinade:
  1. Pepper  - 2 tbsp coarsely ground
  2. Coriander leaves - 1 bunch
  3. Cardamom - 6
  4. Green Chilly - 7 (adjust as per your spice level)
  5. Ginger - 1 tbsp
  6. Garlic - 1 tbsp
  7. Lemon juice - 3 tbsp

    • Grind together the coriander leaves, cardamom, green chilly, ginger and garlic to a coarse paste.
    • In a bowl, mix together the ground paste, 2 tbsp of pepper powder, lemon juice and salt. Marinate the chicken pieces in this for about 20 minutes.
    • Heat the oil in a skillet and toss in the chopped onions along with curry leaves. 
    • Saute it for around 2 minutes on medium flame. 
    • Add 2 tbsp of pepper powder and combine it well. Finally add the marinated chicken pieces. Keep it covered and cook on low flame until done.
    • Garnish with fried green chilly for the zing and a dash of lemon juice.
    You may also note - 
    1. The onions should not be cooked to the extend that it becomes translucent.
    2. A final squeeze of lime juice adds to the richness of the flavor.

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