Garlic Pepper Chicken | Heathier Chicken Curry with Less Oil
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4 Servings
 
Ingredients
  • Chicken curry cut – 750 gms, thoroughly washed and drained
  • Onion – 2, medium, thinly sliced (about 1 cup of sliced onion)
  • Ginger – 2 inch piece, grated or pureed
  • Garlic – 8 to 10 cloves, grated
  • Tomato – 1, finely chopped (about half a cup)
  • Capsicum/green bell pepper – 1, small, cut into 1-inch chunks
  • Plain curd/yogurt – ½ cup, beaten until smooth
  • Freshly crushed black pepper powder – 1 to 2 tsp depending on the level of heat you like
  • Sugar – 1 tsp
  • Salt to taste
  • Cooking oil of your choice (try to avoid any kind of refined oil) – 4 tbsp
Instructions
  1. First sauté the capsicum in a kadai or small frying pan in little oil, about 1 teaspoon, until they are lightly golden but still has its crunch left. Take them out and set aside.
  2. Heat a wok or kadai large enough to hold all the chicken and veggies. Once hot, add the oil and let it warm up.
  3. Once the oil is medium hot, add sliced onion and fry on medium flame until the onion turns golden brown. It would take about 12 to 15 minutes on medium flame.
  4. Then add the grated ginger and garlic and cook for another 5 minutes until the raw smell is gone.
  5. Now add the chicken pieces. Stir the chicken pieces into the onion mixture to mix everything well. Cover the wok and let the chicken cook on medium heat for 15 minutes until they develop golden brown color.
  6. Now add the chopped tomatoes and stir fry until the tomatoes are mushy and soft. Add salt, sugar and pepper powder. Mix well.
  7. Now add the beaten curd and give a thorough mix. Keep sautéing the chicken on medium until the curd is almost absorbed completely.
  8. Add half a cup of hot water and bring to boil. Then cover the kadai and simmer for 15 minutes.
  9. Uncover the wok and check the doneness of chicken. If it’s still not tender to your liking, then cover the kadai and continue to cook for 10 more minutes.
  10. Once the chicken is completely cooked, throw in the sautéed capsicum and give a good mix.
  11. Gravy should be thick by now. You can make it thinner by adding little more water or leave it as is.
  12. Switch off the flame and sprinkle little more black pepper powder (it is optional though) for additional kick. Serve hot with phulka (Indian flat bread)! Enjoy!
Recipe by Flavor Quotient at http://www.flavorquotient.com/2022/04/garlic-pepper-chicken/