This is one of the most popular chicken dishes. An extremely easy and flavorful chicken dish with just a few simple ingredients. Traditionally for this dish the chicken is cut into 16 pieces (usually by the butcher) but you can make it with bigger pieces as well. The spiciness of the dish can be varied by increasing or decreasing the amount of black pepper and green chile in the recipe to suit your taste.
- Serves: 6 persons
- ¼cup vegetable oil
- 1(4 pound) whole chicken, cut into 16 pieces
- ¼cup diced fresh tomato
- 3tablespoons ginger paste
- 2serrano chile peppers, or to taste
- 2teaspoons black peppercorns, coarsely crushed
- ½teaspoon salt
- ½cup water
Step 1Heat 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.
Step 2Pour 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.