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Frances
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An easy and delicious Indian Pepper Chicken Masala recipe with chicken breasts, tomatoes, onion, fragrant spices and robust peppercorns.
I think I have an Indian food addiction. It’s kind of a problem. Lucky for you, my obsessive and addiction-prone personality means more awesome recipes to share with you! Today, I’m sharing my recipe for Indian Pepper Chicken Masala.
YUM.
I’ve always dreamed of going to India, but somehow I can never bring myself to book the tickets. I think I’m just a little bit afraid. It’s sometimes hard for me to travel because I stick out like a sore thumb everywhere except, maybe, Sweden. The husband has the exact opposite look to him; everywhere we travel we are asked if he is a local! He tells me his high school friends used to call him “chameleon.”
Anyway, I don’t like being stared at and targeted as the world’s most obvious tourist, but, alas, that appears to be my fate. India will remain on the bucket list until I talk myself into actually going. If you’ve ever been there, I’d love for you to leave me a comment about your experiences (especially if you’re a fellow female!).
Okay, back to the recipe: The husband and I love us some black pepper, so I left whole black peppercorns in this recipe to add a bit of zing. If you’re a bit more sensitive to the taste of black pepper, grind up the peppercorns using a mortar and pestle (or a mini food processor like the one I use).
This recipe is super easy to put together and has a really quick marinate time. If you’re in a serious hurry, you could skip the marinate time, or you could plan ahead by putting the marinade on the chicken in the morning and pulling it out ready to go after work (or whatever it is you do during the day).
Side note: I’m super, super obsessed with my pretty little curry dish with handles I got at World Market. That place is pretty much the best store EVER. I got the pretty fork and spoon there, too!
This is one of those fabulous dishes that tastes great the first night, but tastes even better as leftovers. The longer the flavors mingle together, the more magical it becomes.
Mmmm, sweet, sweet, magical Indian Pepper Chicken Masala.
Ahem.
Ready to make yourself a plate?
Indian Pepper Chicken Masala Recipe
An easy and delicious Indian Pepper Chicken Masala recipe with chicken breasts, tomatoes, onion, fragrant spices and robust peppercorns.
4.7 from 3 votes
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Course: Main Dish
Cuisine: Indian
Prep Time: 1 hour hr
Cook Time: 20 minutes mins
Total Time: 1 hour hr 20 minutes mins
Servings: 4
Calories: 569kcal
Author: Linda
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Ingredients
- 1 cup roughly chopped onion
- 2 Tbsp. roughly chopped ginger root
- 6 cloves peeled garlic
- 2 tsp. ground coriander
- 1/2 tsp. turmeric
- 1 Tbsp. whole black peppercorns
- 2 lbs. boneless - skinless chicken breasts, cut into bite-sized pieces
- 2 Tbsp. ghee or vegetable oil - divided
- 1 cinnamon stick
- 5 whole cloves
- 1 Tbsp. black peppercorns - either whole or crushed
- 2 roma tomatoes - pureed in a blender or food processor
- Salt to taste
- Cilantro leaves for garnish and cooked basmati rice for serving - optional
Instructions
Combine the onion, ginger, garlic, coriander, turmeric, and one tablespoon of whole black peppercorns in the bowl of a food processor. Grind until it forms a paste, then toss with chicken pieces and refrigerate for one hour.
Heat 1 tablespoon of ghee or oil in a large skillet over medium-high heat. Saute the chicken for 4 to 5 minutes, or until cooked through. Set aside.
Wipe out the pan with a paper towel, then add the remaining tablespoon of oil or ghee. Add the cinnamon stick and whole cloves to the oil and cook over medium heat for 3 to 4 minutes to infuse the oil. Remove and discard cinnamon stick and cloves.
Add the remaining tablespoon of peppercorns (either whole or crushed, according to your taste) and the pureed tomatoes to the pan. Cook three minutes, stirring, then return cooked chicken to the pan. Toss the chicken in the sauce and cook until heated through, about three minutes. Taste and add salt as needed. Serve with basmati rice and garnish with cilantro leaves.
Nutrition
Serving: 1serving | Calories: 569kcal | Carbohydrates: 25g | Protein: 73g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 10g | Cholesterol: 209mg | Sodium: 329mg | Fiber: 4g | Sugar: 4g
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Frances
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Comments:
Try visiting Mumbai (or Bombay), Goa and Kerala for starts. Mumbai is my native- the city atmosphere is bit more casual as we are used to having people from all over the country (and world). Goa is very laid back and Kerala is very pretty. Then move to other parts of the country. Hopefully you will love it.
I live in NY now. Haven’t been able to get cosmopolitan culture and beaches out of this Mumbai girl. Your recipes are life savers for me as I need recipes that can done fast on week days. Thank you so much.
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My cousin has been a few times and fell in love with it…one of her favorite places – and she has lived all over the world. She HIGHLY recommends it!!
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It sounds so wonderful! Definitely on my bucket list 🙂
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Hey Annette!
You should absolutely go to India! I have been born and brought up there but living in the US currently. Yes, you might stick out of th crowd but who does not?! Imagine living in a nation of foreign nationals and you will be just going for a visit.
You should not deny yourself new experiences (especially something as marvelous and diverse as India) because you MIGHT stick out.
If you ever make up your mind and need info, please feel free to mail me. I will be happy to help you out 🙂
BTW, You have quite a few Indian dishes here 🙂 If you would like to add some Indian vegetarian to your library, do stop by at my space.Reply
Hi, Prash! Thanks so much for the comment – I really need to take your advice! I’m checking out some of your vegetarian Indian recipes right now!
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