Ingredients55 m servings 735 cals
- Heat oil over medium-high heat in a large pan. Lightly brown the chicken on all sides in the oil. Turn heat to low, then stir in the tomato, ginger paste, serrano peppers, crushed peppercorn, and salt. Cover, and simmer for 15 minutes.
- Pour in the water and turn the pieces of chicken over. Cover, and continue cooking until the chicken is done, about 15 minutes more, adding additional water as necessary.
Per Serving: 735 calories; 54.7 g fat; 0.9 g carbohydrates; 56.5 g protein; 227 mg cholesterol; 407 mg sodium. Full nutrition
ReviewsRead all reviews 5
key ingredients that are missing: fresh ginger: cut into matchsticks: 2 to 4 tablespoons fresh cilantro 1/4 cup to 1/2 cup Haldi powder (turmeric): yellow spice common to pakistani and indian c...
It has good taste for American friends but if you're trying to impress a Pakistani husband or Indian friend this is not your recipie.
I made several mistakes with this recipe. My pepper grinder broke so I tried to use a mortar and pestle to grind the peppercorns. That's not a great idea, let me tell you. My peppercorns stay...
It had a nice flavor from the pepper and ginger but it was a little too plane for me.