Best Black Pepper Basil Chicken With Cauliflower Couscous Lower Carb Recipes

Cardamom and Black Pepper Chicken image

Provided by justcallmetoni

Time 40m

Yield 4 serving(s)

Number Of Ingredients 18

6 tablespoons finely chopped onions
2 inches piece fresh ginger
2 large garlic cloves, chopped
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon fresh ground black pepper
1 lb boneless skinless chicken breast, cut crosswise into 1/8-inch thick slices
3 tablespoons peanut oil or 3 tablespoons olive oil
1 medium cinnamon stick
8 whole cardamom pods
1 cup onion, sliced into fine half rings
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
4 tablespoons plain yogurt
5 tablespoons grated tomatoes
1 teaspoon salt
1/4 teaspoon garam masala
2 -3 teaspoons lemon juice

Steps:

To make the marinade: Put the onion, ginger, garlic, salt, cayenne pepper, black pepper and 3 TBSP water into a blender. Blend to a smooth paste, pushing down with rubber spatula when needed.
To marinate the chicken: Put the sliced chicken in a bowl. Add the marinade and mix well. Cover and refrigerate for 30 minutes or up to 3 hours.
To make the dish: Pour the oil into a wide, nonstick pan set over medium-high heat. When the oil is hot, add the cinnamon and cardamom. Stir for 10 seconds. Put in the onion and fry, stirring at the same time, for 6 to 7 minutes, or until the onion turns a reddish-brown color. Add the cumin and coriander. Stir once. Add the yogurt, 1 TBSP at a time, and stir until it is absorbed. Add the tomato and stir for 1 minute. Reduce the heat to medium, add the chicken, together with its marinade, and cook, stirring, for 3 to 4 minutes, or until the chicken pieces turn white. Add 3/4 cup water, the salt, and garam masala. Stir and bring to a simmer. Reduce heat to low and cook, uncovered for 2 to 3 minutes, stirring now and then.

Nutrition Facts : Calories 199.4, Fat 7.1, SaturatedFat 1.4, Cholesterol 74.6, Sodium 1014.6, Carbohydrate 7.7, Fiber 1.4, Sugar 3.5, Protein 25.6

Easiest Black Pepper Chicken image

Provided by Mini Ravindran

Time 22m

Yield 6 chicken drumsticks or breasts, 4 serving(s)

Number Of Ingredients 11

6 chicken drumsticks (remove the fat completely) or 6 chicken breasts (remove the fat completely)
6 tablespoons low-fat plain yogurt
1 big onion (coarse paste)
5 garlic cloves (coarse paste)
2 cloves
2 green cardamoms
1/4 inch cinnamon stick
2 -3 bay leaves
1 1/2 teaspoons black pepper (prefer freshly ground)
salt
1 1/2 tablespoons canola oil or 1 1/2 tablespoons olive oil

Steps:

Take a big bowl and put the yogurt.
Add coarse pastes of onion and garlic.
Add the deskinned chicken.
(Drumsticks or breast pieces) Put the cling foil and leave to marinate overnight in the fridge.
Heat oil in the skillet and allow the same to become medium hot. Dont allow it to start smoking.
Add cloves, green cardamoms, cinnamon and bay leaves.
Wait for 3-4 seconds as you see these ingredients crackling and giving out the aroma.
Empty the bowl with all its ingredients in the oil.
Saute on high flame for 3-4 minutes.
Add 1/2 cup of water and salt. Close the lid, lower the fire and allow to cook for 15 minutes till chicken is tender.
Open the lid and finally add the freshly ground black pepper powder and cover for 2 minutes on medium fire.
When done garnish with tomatoes, fresh coriander or parsley.
Serve warm with pita bread, tortillas,Indian bread or rice.

Nutrition Facts : Calories 268.6, Fat 15.1, SaturatedFat 3.2, Cholesterol 89.6, Sodium 105.8, Carbohydrate 9.8, Fiber 0.8, Sugar 5.8, Protein 22.7

Chinese Buffet Black Pepper Chicken image

Provided by Chill

Categories Healthy

Time 25m

Yield 2 serving(s)

Number Of Ingredients 10

1 lb boneless skinless chicken breast (or thighs)
6 tablespoons cornstarch (for dusting)
1 white onion, diced
1 cup frozen peas and carrot
oil (for frying)
1/4 cup oyster sauce
1 teaspoon soy sauce
1 teaspoon black pepper
1/2 teaspoon white pepper
1 teaspoon sake or 1 teaspoon rice wine

Steps:

Mix together all of the sauce ingredients and set aside.
Cut chicken into 1/2" cubes and dust pieces with cornstarch.
Dry fry chicken in batches until golden brown. Drain on paper towels.
Heat 1 tbsp oil in pan and stir fry onion for a few minutes, then add the peas and carrots and stir fry for another few minutes.
Add sauce mixture to the veggies and heat until warm, then add the chicken and fully coat with the sauce.
Serve with rice.
Enjoy and thank Bobby for this great recipe!