Pepper Chicken Gravy

Ok, I should’ve probably posted this recipe way before. But, I figure today is probably as good as any day to post an old comfort food recipe.

And by comfort food, I’m talking specifically about my childhood days comfort food.

Somebody once asked me, “Sadaf, what is the one thing that you’ve been eating from when you were a child?”. I laughed. Laughed a lot. Because I’ve been eating pretty much everything that I’ve shared with you guys already. And a lot more.

I should probably point out first that I grew up downright spoiled by the most amazing chef I know- My MOTHER. She has MAGIC in her hands. She and I would sit down for every meal, me chatting away and her feeding me the most delicious food. One memory, I’ll always cherish.

One of the recipes that mum passed down to me is the PEPPER CHICKEN gravy that we eat at least once a week and is an absolute favorite- the Mister loves it too and so does Little Amelia. Now that I’m away from mum and feel extra nostalgic, I can always count on this recipe.

This PEPPER CHICKEN is guaranteed to tackle a bad day. Or, you know, even a Monday,

INGREDIENTS:

1/2 Kg Chicken

2 Onions- sliced

1 large Tomato sliced

2 Green chilies-Chopped

1/2 tsp Ginger Garlic paste

1 Tbsp Crushed Peppercorns/ Pepper Powder

1/2 tsp Red chili powder

1/2 tsp Turmeric Powder

2 tbsp Yoghurt

Salt to taste

Note:

*Quantity of Pepper powder can be varied based on your preference of heat level.

*Red chili powder is optional.

*Do not add extra water, as the chicken will release its juices as it cooks.

*If you find the gravy very spicy in the end, add some more yogurt to cut down the heat.

METHOD:

In a nonstick pot, heat some oil and ghee. Once heated, add in your chopped onions and saute well. After the onions are cooked and golden brown in color, add Ginger-Garlic paste and saute well till the raw smell goes away. Add spices and stir well till combined.

Add your tomato, green chilies and salt. Cook till Tomato has cooked through and is soft and mushy. Add the chicken and saute well with the masala and cook on low flame with a closed lid.