Chicken tossed in black pepper

From Indian (What's Cooking)

Cookbook

Author(s): Shehzad Husain

Page 58

Cuisine: Indian

Course: Main Courses

Reviews

1 reviews, average rating 4.0 / 5

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wester

13 years ago

★ ★ ★ ★ ★ 4/5

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Very simple, quite subtle. I liked it.

I'm not sure adding the spices to the chicken before cooking is the best way. They didn't stick to the chicken and they did stick to the pan. Next time I will add them to the stir-fry directly.

I also want to use smaller chicken pieces next time. A thigh is a bit to big for a stir-fry.

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