🌶️ Oil-Free Pepper Chicken
For 2 servings
Ingredients
- Chicken – bite-sized pieces
- Thick yogurt – 2 tbsp
- Ginger-garlic paste – 1 tsp
- Crushed black pepper – 1–1½ tsp
- Turmeric – ¼ tsp
- Cumin powder – ½ tsp
- Coriander powder – ½ tsp
- Garam masala – ¼ tsp
- Lemon juice – 1 tsp
- Onion – sliced
- Capsicum – sliced
- Green chilli – 1–2
- Curry leaves – 8–10
- Salt – to taste
- Fresh coriander
👩🍳 How to make it without oil
- Marinate the chicken with yogurt, ginger-garlic paste, spices, lemon juice and salt for 30 minutes or overnight.
- Heat a non-stick pan well.
- Add curry leaves, green chilli and onion with 2–3 tbsp water. Cook until the onion softens. Add a splash of water whenever it starts sticking.
- Add the marinated chicken and cook on medium-high heat for 5–7 minutes.
- Cover and cook until the chicken is completely cooked and releases its juices.
- Add capsicum and extra crushed pepper. Cook uncovered for 2–3 minutes.
- Finish with coriander and lemon juice.
⭐ My preferred version
Use just ½–1 tsp oil rather than completely oil-free. It gives better flavour and helps with browning while still keeping the recipe very light.
Advanced prep: Marinate the chicken overnight + chop the vegetables beforehand. At mealtime, you only need to cook everything together.