A nice chilled out weekend followed by a hectic days of work, Such is life. Why can't we work at timings that suit our convenience. I would loooooovvvvvee to sleep late in the mornings. Anyways, here is how the weekend panned out. Friday evening post work i headed to Sagar's place a very dear friend for a long time now. My intention was simple, the dude had to make Pepper Chicken which is his Maa's recipe, and it is the best in the world. without doubt, Period.
We went for our game of squash and then headed out to pick up some chicken for the evening and got stuck in a massive traffic jam. We were in different cars so i told him to hell with the jam i am parking the car to the side and picking up the chicken as the shop would close otherwise. Just imagine my desperation.
Anyways we got what we wanted, infact picked up quite a lot of it as we wanted to have the pepper chicken as well as some regular Garam masala Chicken with rice for dinner. Believe me Sagar was appalled when i told him i had picked up so much. He was like who is going to eat all the its just the three of us, oops i forgot , Pankaj, another really close friend had planned to join in at the sound of what was being made and ofcourse the fact that three old friends would hang out have a few drinks and relish the food. I told him take it easy dude it will be polished off. :-).
So we eventually get done with the Jam , get home and head straight to the Kitchen. Oh not to forget, Sagar in the mean time had checked with Aunty for the best possible way to make it and i couldn't wait. Oh ya , i am listing the Recipe below with his permission but don't stop reading there, you have got to know what happened later... Here is What he did. :
Aunty's World famous Pepper Chicken. - Chef : Aunty's son, Sagar Pushp.
What you need:
What he did:
Wash the chicken and rinsed the water thoroughly. Now take a pan and add regular cooking oil to it. When the oil is nice and hot, add the garlic paste, be very careful when you are doing that as the oil will sputter and you ma burn your self. If you fear that the garlic may burn in the hot oil, reduce the flame before you add the garlic paste. Once the sputtering stops brown the garlic paste, stirring constantly. Once its slightly brown add a spoon of vinegar to the mix, be very careful again. Finally add the chicken and stir it constantly. Add a pinch of salt but not too much as vinegar is also already added. Keep stirring and cooking. You can also adjust the flame if you feel the chicken begins to hold to the pan. Add a couple of spoons of vinegar more , it really depends on how tangy you want the chicken. I will suggest don't go over board with it. Just make sure there is a slight tangyness or it will over power the taste of pepper and chicken. Once the chicken is almost done add the crushed pepper corns a few pinches at a time and keep stirring, till you feel its spicy enough. Its as per your taste. You are done. its ready to eat.
Note: when you add the chicken it will leave a lot of water while cooking. You could possibly dry up the water on high flame or leave the chicken a little soupy , just enough to coat the chicken well and serve it with bread.
So, now that the much awaited chicken was done, we arranged for the other preparation of chicken to be made. The onions were fried with blended Khada Garam Masala and cooked and finally the chicken was added. We reduced the flame and sat with the pepper chicken and our Havana Club Rum and began to devour it. Trust me 7 minutes is all that it took and the dish was as clean as new.
This is when i get to go and stir the chicken since it was being cooked covered and we didn't want it sticking to the pan and burning, hence you have to stir it occasionally and keep the flame low all through. I realized the gas wasn't burning. So i switched off and then switched on the knob but it still didn't and then the realization stuck in, the gas was OVER .....!!!!!! The chicken still half cooked. We didn't know what to do it was almost 12 in the night. All we could do was abuse Sagar for not checking and call in for food.
An evening that was supposed to be a Havana Club and chicken evening Turned into a Kichadi and Rum evening. Thank God the Pepper chicken was done or I would have a murder on my hands and Sagar would be dead. Not to forget, Pankaj's Maa and Dad are in town and when she asked him for dinner he very stylishly said you guys eat "I am going to eat Chicken". It was hilarious.
We went for our game of squash and then headed out to pick up some chicken for the evening and got stuck in a massive traffic jam. We were in different cars so i told him to hell with the jam i am parking the car to the side and picking up the chicken as the shop would close otherwise. Just imagine my desperation.
Anyways we got what we wanted, infact picked up quite a lot of it as we wanted to have the pepper chicken as well as some regular Garam masala Chicken with rice for dinner. Believe me Sagar was appalled when i told him i had picked up so much. He was like who is going to eat all the its just the three of us, oops i forgot , Pankaj, another really close friend had planned to join in at the sound of what was being made and ofcourse the fact that three old friends would hang out have a few drinks and relish the food. I told him take it easy dude it will be polished off. :-).
So we eventually get done with the Jam , get home and head straight to the Kitchen. Oh not to forget, Sagar in the mean time had checked with Aunty for the best possible way to make it and i couldn't wait. Oh ya , i am listing the Recipe below with his permission but don't stop reading there, you have got to know what happened later... Here is What he did. :
Aunty's World famous Pepper Chicken. - Chef : Aunty's son, Sagar Pushp.
What you need:
- Regular Vinegar.
- Peppercorns crushed.
- 650 Gms Chicken, ( bone / boneless/ Liver.) whatever you enjoy. The best is a good mix of chicken with the bone if you not serving at a house party with a decent mix of liver.
- Garlic Paste 50gms - preferably home made.
- Salt to taste
What he did:
Wash the chicken and rinsed the water thoroughly. Now take a pan and add regular cooking oil to it. When the oil is nice and hot, add the garlic paste, be very careful when you are doing that as the oil will sputter and you ma burn your self. If you fear that the garlic may burn in the hot oil, reduce the flame before you add the garlic paste. Once the sputtering stops brown the garlic paste, stirring constantly. Once its slightly brown add a spoon of vinegar to the mix, be very careful again. Finally add the chicken and stir it constantly. Add a pinch of salt but not too much as vinegar is also already added. Keep stirring and cooking. You can also adjust the flame if you feel the chicken begins to hold to the pan. Add a couple of spoons of vinegar more , it really depends on how tangy you want the chicken. I will suggest don't go over board with it. Just make sure there is a slight tangyness or it will over power the taste of pepper and chicken. Once the chicken is almost done add the crushed pepper corns a few pinches at a time and keep stirring, till you feel its spicy enough. Its as per your taste. You are done. its ready to eat.
Note: when you add the chicken it will leave a lot of water while cooking. You could possibly dry up the water on high flame or leave the chicken a little soupy , just enough to coat the chicken well and serve it with bread.
So, now that the much awaited chicken was done, we arranged for the other preparation of chicken to be made. The onions were fried with blended Khada Garam Masala and cooked and finally the chicken was added. We reduced the flame and sat with the pepper chicken and our Havana Club Rum and began to devour it. Trust me 7 minutes is all that it took and the dish was as clean as new.
This is when i get to go and stir the chicken since it was being cooked covered and we didn't want it sticking to the pan and burning, hence you have to stir it occasionally and keep the flame low all through. I realized the gas wasn't burning. So i switched off and then switched on the knob but it still didn't and then the realization stuck in, the gas was OVER .....!!!!!! The chicken still half cooked. We didn't know what to do it was almost 12 in the night. All we could do was abuse Sagar for not checking and call in for food.
An evening that was supposed to be a Havana Club and chicken evening Turned into a Kichadi and Rum evening. Thank God the Pepper chicken was done or I would have a murder on my hands and Sagar would be dead. Not to forget, Pankaj's Maa and Dad are in town and when she asked him for dinner he very stylishly said you guys eat "I am going to eat Chicken". It was hilarious.
Please post a picture of the Dish and the chef :-)
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