Pepper Chicken Gravy with Paratha

Aromatic pepper chicken gravy, perfect with flaky paratha.

⏱️ 65 min🍽️ Serves 1

🔥 650 kcal💪 35g protein🍚 60g carbs🥑 30g fat🌾 8g fibreper serving

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Ingredients

Adjust the amount of black pepper to your spice preference; use a mix of black and white pepper for a nuanced flavor.
For extra richness, add a spoonful of yogurt or cream to the gravy towards the end of cooking.
Ensure your paratha dough is soft and pliable for flaky results; rest it for 15 minutes before rolling.
Marinade the chicken in a little ginger-garlic paste and turmeric for 30 minutes before cooking for deeper flavor.

1Heat ghee or oil in a pan. Add chopped onions and sauté until golden brown.
2Add ginger-garlic paste and sauté for another minute until aromatic. Stir in pureed tomatoes and cook until the oil separates.
3Add turmeric powder, cumin powder, and salt. Mix well and cook for 2-3 minutes.
4Add chicken cubes to the pan, stir to coat with the masala, and cook for 5-7 minutes until the chicken is lightly seared.
5Pour in about 1/2 cup of water, cover, and simmer for 15-20 minutes, or until chicken is tender and cooked through.
6Stir in the freshly ground black peppercorns and garam masala. Cook for another 2-3 minutes.
7While the chicken cooks, prepare the paratha dough: combine whole wheat flour, a pinch of salt, and water. Knead until smooth. Divide into equal balls, flatten, and roll into thin circles.
8Cook parathas on a hot griddle, applying a little ghee or oil, until golden brown and flaky on both sides.
9Garnish the pepper chicken gravy with fresh coriander. Serve hot with the freshly made parathas.