25-Min Black Pepper Chicken Chettinad
Spiced chicken seared in a peppery coconut tomato sauce with fresh onions, green chili, and tomatoes. A restaurant-quality Indian weeknight dinner that tastes like you spent two hours cooking.
- Total time
- 25 min
- Servings
- 2
- Calories
- 385
- Protein
- 38g
Ingredients
- 1 lb boneless, skinless chicken breast or thigh
- 1 medium, sliced red onion
- 2 whole, halved lengthwise green chili
- 1 cup, halved cherry tomatoes
- ¾ cup coconut milk
- 2 tsp, coarsely crushed black peppercorns
- 1 tbsp ginger-garlic paste
Instructions
- 1
Cut chicken into 1.5-inch bite-sized pieces. Season generously with salt and black pepper.
- 2
Heat 2 tbsp oil in a large skillet over medium-high until shimmering. Sear chicken 2 minutes per side until golden; remove to a plate.
- 3
In the same skillet, add sliced onions and cook 2 minutes until softened, stirring occasionally.
- 4
Stir in ginger-garlic paste and crushed peppercorns; cook 30 seconds until fragrant.
- 5
Add halved cherry tomatoes and green chilis; cook 2 minutes. Pour in coconut milk and return chicken to the pan.
- 6
Simmer 3 to 4 minutes until sauce thickens slightly and chicken cooks through. Taste and adjust salt.
Tools you’ll need
- large skillet (12-inch)
- cutting board
- knife
- wooden spoon
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