Pepper Garlic Chicken

Pepper Garlic Chicken

The Thump That Binds...the Bullet to its Owner is like a heartbeat. When the thump goes missing, for the owner its like the heart beat that goes missing.The Classic had broken down again and I was at the wits end as to why this wasn't ending.For the whole of more than a year that it has been with me it didnt even malfunction once, but this August alone it denied its owner thrice to ride it.A member of the family was down with a chronic problem and so we had to take it to the mechanic yet again.It took the mechanic 2
days including recharging its battery - that had gone down, fixing up the self start electric line and the relay which got short circuited and replacing the brake electric line which too had become short circuited.It was a whopping 1500 bucks for the entire effort but I got my Bullet back.The family member was back late in the evening.

And that calls for celebrations!

In between office work, we do have some great colleagues who are great food lovers.But being a food lover only doesn't help, these guys are food addicts!They not only love the food but are great innovators in the kitchen. So it was during one such discussion, that the Pepper-Garlic Chicken recipe came out. Indian food is typically rich with use of spices, oil, ghee and a hundred other ingredients.So, while we love to cook elaborate recipes bursting with flavours, there are times when we love something much simpler.

My Royal Enfield Classic 350

Especially after a hard day at the office and spending a long time at the mechanic I was tired.That was when the Pepper Garlic Chicken occurrred. Bought Rotis from the local shop for the wife and me.And some 600 gms of chicken on the bone.

Preparation:
Ingredients:

• Chicken: 600 gms, on the bone. Leg and Thigh pieces.
• Vinegar: 2 tbsp.
• Salt: To taste.
• Vegetable Oil:1 table spoon.

Procedure:

• Mix all the ingredients together and put aside in the open for a couple of hours.

Cooking:
Ingredients:

• Garlic: 10 cloves. Crushed and made into a paste.
• Onion: 3 medium sized(150 gms). All made into fine onion rings.
• Black Pepper Powder: 3 tea spoon.
• The Marinade.
• Vegetable Oil:2 tablespoon.

Procedure:

• Heat the vegetable oil in a wok/pan.
• Once the oil gets hot, add the crushed/pasted garlic.
• When the smell of the garlic evolves, add the entire content of the marinade.
• Increase the heat to medium high and let it cook for sometime and stir the chicken pieces so that both the sides of the chicken is cooked.The chicken will turn from pinkish to brownish.This should ideally require 15 mins.
• Add the onion rings and the black pepper powder and give the entire mixture a stir.
• Add a little amount(at the maximum 25 ml) of warm water (Add water only if required. If the mixture contains sufficient moisture then leave it as-is) to the mixture and stir for another 2-3 minutes.
• Check the amount of salt, if required.If yes, theadd the salt to taste.
• Cover the wok/pan with a lid and let it cook. 
• Check the water level, lest the chicken stick to the bottom of the pan.If water is required add 50 ml of warm water again.
• Repeat this process until the chicken is soft and tender. Since I love to have especially tender chicken, I repeat this process for around 45 minutes.

But it varies, some people love to chew the chicken whereas others love it to melt in the mouth. At the end, the onion rings will become brown and dry and will stick to the chicken. Tastes brilliant with roti.