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Chicken & Pepper Dip, with Crusty Bread

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Recipe - Chicken & Pepper Dip, with Crusty Bread

Cook like a pro with Chef Kunal Kapur

25 minutes
Prep Time
10 minutes
Cook Time


  • 2 cups/300gms Chicken (leg boneless, diced)
  • Salt to taste
  • 2 tsp Cumin seeds
  • 1 tbsp Ginger chopped
  • 5 Garlic cloves
  • 1 Green chilly
  • 1/2 cup Cheese cubed (semi hard like edam, gouda, cheddar)
  • Handful of Coriander chopped
  • Handful of Mint leaves
  • A pinch of Pepper powder
  • A large pinch Nutmeg powder
  • 2 tbsp Oil for shallow frying


Thanks to the presets on HB Pro Juicer Mixer Grinder grinding meats is easy.

  1. Slice the bread 1/2 inch thick. Mix together soft butter with chopped garlic. Lightly smear some butter on the bread slices. Heat a pan and on low heat grill the bread till it goes crunchy and toasted on both sides. Remove and keep aside.
  2. In the 1 Lt jar add all the ingredients mentioned for the dip. Latch on the jar to the base of the machine. From the presets choose wet hard and press start. Use the tamper while the machine is still on by lifting the filler cap. Rotate the tamper to make sure grinding is even. You can make it into a fine pureed dip or keep it a bit chunky. Keep an eye on the level of grinding by looking through the transparent cap of the jar. Remove the jar and empty out the dip on to a bowl. Place the crusty bread alongside and serve.
    Note - if using the manual setting then press grind the chicken dip on slow speed for approximately 30 seconds.



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