Pepper chicken


I love freshly cracked pepper and when I came across this recipe for Pepper Chicken, I decided to make it.  This is a simple recipe which literally took only 20-25 minutes to make.  All the heat in this dish comes from the freshly ground peppers.  So do adjust the amount of pepper you use as per your taste.

What you need:

1 kg chicken

2 cinnamon sticks


4-5 cloves

4-5 red chillies

1 tbsp ginger and garlic finely chopped

4 medium onions finely chopped

3-4 green chillies

1/2 tsp turmeric powder

Salt to taste

3-4 tbsp oil

5-6 curry leaves for garnish

To grind:

2 tbsp pepper corns

2 tsp fennel seeds

2 tsp cumin seeds

How to make:

  1.  Grind the pepper corn, fennel and cumin seeds and keep aside.


2.   Heat oil in a thick bottom pan and add  the cinnamon, cloves and dry red chilies.  Once they start spluttering, then add the chopped ginger and garlic. Stir for a minute and then add the chopped onions.  Cook, stirring occasionally till the onions are a nice golden brown.



3.  Once the onions are brown throw in the turmeric powder, green chilies and the freshly ground pepper mixture. Saute well and then add the chicken pieces.  Mix well and then cook on medium flames for 10-15 mins.


4.  Once the chicken is done and the oil separates, garnish with curry leaves.  This spicy pepper chicken goes well with roti/naan and rice.  Enjoy!






Bhuna Murg (Roasted chicken gravy)


Bhuna Murgh is a dry chicken curry which is flavorful and delicious besides being easy to make.  Bhuna means slow roasting the chicken along with the spices till it is tender and aromatic.  The key is to cook on a low flame without adding water.  This yummy dish tastes great with roti or naan.

What you need:

  • 500gm chicken on bone
  • 2 onions finely chopped
  • 3 tomatoes finely chopped
  • 4 cloves garlic finely chopped
  • 1 inch ginger minced
  • 1 green chillies finely chopped
  • 1/2 teaspoon red chilli powder
  • 3/4 teaspoon coriander powder
  • 1/2 tsp cumin powder
  • 1 teaspoon garam masala powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp pepper powder
  • 2 green cardamoms
  • 2 tablespoon ghee /oil
  • Salt to taste

How to make:

  1.  Heat oil in a heavy bottomed pan.  Then add the chopped onions, ginger and garlic to the oil and stir well for a 3 minutes.


2.  Add the tomatoes, green chillies and all the dry spices to the onion mixture.  Stir well and cover and cook on a low flame for 3-4 minutes.  Saute well.

3.  Add the chicken pieces now and toss till they are coated well with the onion-tomato masala.


4.  Let the chicken simmer on low flame for about 15-20 minutes till it is tender, stirring from time to time.


5.  When the chicken is roasted well and has absorbed the flavors of the spices, remove from fire.  Garnish with chopped coriander leaves and lemon juice.

6.  Serve hot with roti or naan.  Enjoy!



Cilantro chicken/Chicken hara dhaniya


Having bought too much cilantro/ hara dhaniya (which I really love), I decided to use it to make chicken. Cilantro leaves are also known as Coriander leaves in India and are widely used in Indian cooking for garnishing and in chutney.   Cilantro chicken is prepared with chicken pieces delicately cooked combined with the freshly ground mixture of cilantro leaves, curry leaves and green chilies.  This tastes great with hot roti or naan.

What you need:

500 grams chicken

10 Cashew nuts

1 bunch cilantro(hara dhaniya) leaves

8-10 curry leaves

3/4 cup yogurt

1 tbsp garlic ginger paste

2-3 finely chopped green chilli

2 tbsp oil

salt to taste

1/2 tsp turmeric powder

1 tsp coriander seeds 

1 tsp cumin seeds

How to make:

  1.  Take cilantro (hara dhaniya), curry leaves and green chillies and blend to a fine paste in a blender.
  2. Take coriander seeds and roughly grind them.
  3. In a pan take some oil and heat it.  Add the cumin seeds.  Once they start spluttering, add the ground coriander seeds.  Give it a stir and then add the ginger garlic paste.
  4. Make a paste of the cashew nuts with a little water.  Add 1 1/2 tsp of this paste to the pan. Also add the haldi powder and mix really well.
  5. Now add the cilantro (hara dhaniya) mixture to the oil and stir very well.Cook on medium heat till the oil starts separating(about 5 mins).  Add salt.


6.  Now throw in the chicken and stir well.  Add 1/2 cup of yogurt.  Cover and cook on low heat for 10-15 mins.till the chicken is tender.IMG_3785 Uncover and cook for another 5 mins so that the gravy is of thicker consistency. Enjoy with roti/nan!


Chicken and vegetable soup

photo 2 (8)

The cold Delhi November evening called for a warm, nourishing soup!  I explored Khan Market for the ingredients and to my pleasant surprise, I found many shops selling groceries which I was used to in America.  I quickly picked up everything I needed and was able to make this super healthy and tasty soup for dinner.  

What you need :

Serves 4

2 chicken breasts cubed

2 carrots chopped

1/2 cup mushrooms sliced

2 celery chopped

1 cup spinach chopped

1 onion sliced

2 cloves garlic minced

1 tsp ginger minced

Salt and pepper to taste

Butter 1 tbsp

5 cups chicken broth

How to make:

1.  Heat a pot and melt butter.  Add the chicken pieces and stir well with a little bit of salt.  Saute till the chicken changes color and becomes a little tender.  (About 5 – 7 mins).

2.  Now add the garlic and saute for a minute.  Then add the onion and stir till it turns pink.

3.  Throw in the rest of the vegetables and stir well for a couple of minutes.

4.  Add the chicken broth and bring to a boil. Simmer for 10 minutes.

5.  Serve hot with a crusty roll of bread.

Dahi walla chicken – Chicken in yoghurt sauce


The summer has been busy with lots of friends visiting!  So even though I had been cooking and taking pictures of my dishes, I had not been able to post them on the blog.   So here goes.   This is a low fat yoghurt based chicken curry flavored with brown onions.  Tastes good with both rice and roti.  

What you need:

2 lbs boneless chicken

2 cups yoghurt

2 onions sliced and fried golden

1 tbsp ginger-garlic paste

1/2 tsp red chilli powder

1/4 tsp haldi (turmeric) powder

1 tsp zeera (cumin) powder

1 tsp garam masala

2 green chillis sliced long

4-5 green cardamoms

2 tbsp almond paste

3 tbsp chopped cilantro 

How to make:

1.  Wash and cut the chicken into small pieces and keep aside.

2.  Take oil in a pan and fry the onions till golden brown.  Remove from oil and spread on paper napkin so that the oil is soaked. When the onions cool down, crush them coarsely by hand.

3.   Marinade the chicken in yoghurt, ginger garlic paste, crushed brown onions, chilli powder, haldi and cumin powder. Cover and keep in refrigerator for 4-5 hours.  

4.  Heat the remaining oil and add 4-5 cardamoms slit open.  Now throw in the marinated chicken.  Let it simmer on low heat, stirring regularly.   

5.  Once the chicken is tender,  add the almond paste and salt.   Sauté for a few minutes till the gravy reaches desired consistency.

6.  Garnish with chopped cilantro and serve hot with rice or roti.


Chicken Burrito Bowl


Chicken Burrito Bowl is one of my favorite Mexican dishes!   This healthy dish contains nutritious ingredients like brown rice, chicken, guacamole, beans, etc.  The recipe appears long but is simple to assemble.  The best part is that you can customize this dish as you like without compromising on the taste.

What you need:

For cilantro lime brown rice:

  • 1 tablespoon oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • Sea salt to taste
  • 1 cup brown rice
  • 2 cups chicken broth or water
  • 1 lime
  • 1/3 cup loosely packed cilantro, chopped

For Chicken:

1/2 package fajita seasoning mix

2 cups of lean chicken, chopped


1 cup frozen Corn

1 can black beans, low sodium

1 cup of low-fat shredded cheddar or Mexican blend cheese

Salsa if desired

lettuce, chopped

tomatoes, chopped

1 small container of low-fat sour cream

For Guacamole:

1 avocado

1 lime

1/4 cup cilantro

1/4 cup of chopped onion

1 small jalapeno copped

1 small chopped tomato

pepper to taste

 How to make:

For the rice:

1.  Heat the oil in a large skillet over medium heat. Add the onions, season with Kosher salt and cook  for 3-4 minutes. Add garlic and cook for 1 minute. Reduce the heat to low and add rice. Cook for 2-3 minutes, stirring constantly. Add broth, the zest and juice of 1 lime.  Bring mixture to a boil. Reduce heat to maintain a gentle simmer, cover, and cook until the rice is done as per the directions on your bag of rice (different brands and types of rice have different cooking times).

2. Once the rice is cooked, fluff rice with a fork and stir in cilantro. 

3.  Steam the corn in a separate pot and keep aside. Also empty the can of black beans in a separate pan and heat, stirring well.

For chicken:

1.  Add oil to a frying pan and toss chicken in. Heat chicken on medium heat, stirring often to get chicken cooking evenly.

2.  Add 1/4 cup of water and half package of fajita seasoning (you can also just follow the directions on that packet). Add more water if necessary.

3.  Stir chicken until evenly coated, turn heat to low-med and simmer for another 5 to 8 minutes till done.

For Guacamole:

1.  Remove peel and core from avocado and chop up into pieces. Add to a medium bowl.

2.  Chop and blend avocado until it’s the desired texture.

3.  Add chopped cilantro, 1/4 cup of onions, lime juice, tomatoes , jalapeno and mix well.

4.  Add pepper to taste.

Now that everything is ready you can get bowls for everyone eating. Follow the order of things if you want it to resemble Chipotle the most:

First add rice to bowl.  Then add black beans and then add chicken.  Now add some corn, cheese, salsa and sour cream.  Finally top off with some chopped lettuce.