Pepper Chicken

Waking up with bouts of sneezing for the nth time this winter, my red-nosed husband asked me to make pepper chicken for him. Pepper chicken brings back wonderful memories of my mother making pepper chicken and chapathi's for us.... Hope you enjoy this as much as Mo and me did!

Nutritional Information: *
Per serving or 1/8th of recipe (54 grams)

Calories: 86
Calories from Fat: 49
Total Fat: 6 g (8% of DV)
Saturated Fat: 1 g (4% of DV)
Trans Fat: 0 g
Cholesterol: 8 mg (3% of DV)
Sodium: 594 mg (25% of DV)
Carbohydrates: 6 g (2% of DV)
Dietary Fiber: 2 g (7% of DV)
Sugars: 1 g
Proteins: 4 g

Vitamin A: 0 % of DV
Vitamin C: 6 % of DV
Calcium: 3 % of DV
Iron: 9 % of DV

Ingredients:
Chicken breasts: 2 lbs (about 1 kg)
Pepper, whole: 4 tbsp (adjust according to taste)
Ginger Garlic paste: 3 tsp (Try to make it fresh)
Salt: about 2 tsp (adjust according to taste)
Garam Masala: 2 tsp
Turmeric: 1/2 tsp
Ajwain seeds: 1 tbsp (carom seeds, vaamu)
Onions: 2, chopped
Curry Leaves: 2 sprigs
Olive oil: 3 tbsp
Lemon juice: 2 tbsp

Method:
Remove the skin and fat from the chicken breast.

Cut the chicken into smaller pieces, boneless pieces should be around 2 inches thick.

Marinate the chicken with salt, 2 tsp ginger garlic paste (smooth paste), turmeric, lemon juice garam masala and 2 tbsp freshly ground pepper for at least 30 minutes.

To a large saucepan, add the oil, the curry leaves and the onions. Saute till the onions turn golden brown. Add salt and 1/2 tsp freshly ground pepper and roughly ground ajwain seeds to the onions. Add the remaining ginger garlic paste. Saute for a few minutes.

Add the marinated chicken. Cook on a high flame for 5 minutes. Lower the flame and cook uncovered for about 20 minutes. Add the remaining freshly ground pepper. Cook for additional 5 minutes.

Serve hot with rice or chapathi.

Tips: Use a mortar pestle to grind the ajwain and the pepper corns... its very fast, and gives smooth but not too smooth powders.

*Percent daily values are based on a 2000 calorie diet and may vary with individual requirements

Breakdown of caloric information:
Carbohydrates: 25% Fats: 57% Proteins: 18%