Tag Archive | Indian

Pepper Chicken


Servings:  2

Preparation Time: 20 mins

Cooking time: 1 hr

Level: Moderate


1)      Chicken with bone                         300 gm

2)      Onion                                                  200 gm (One Big)

3)      Tomato                                               150 gm  (Two Small)

4)      Ginger                                                 15 gm

5)      Garlic                                                   4 cloves

6)      Green chilli                                        2 nos

7)      Curry leaves                                      10 nos

8)      Cumin seeds                                     1 Tsp

9)      Clove                                                   4 nos

10)   Green Cardamom                          2 nos

11)   Bay leaves                                         2 nos

12)   Cinnamom                                         1 stick 5cm length

13)   Turmeric powder                            ¼ Tsp

14)   Vegetable Oil                                   1 Tbsp

15)   Coriander leaves                             For garnishing

16)   Water                                                  1 Cup

For Marinade

17)   Lemon juice                                      2 Tbsp

18)   Coriander powder                          1 Tbsp

19)   Red chilli powder                            ½ Tsp

20)   Turmeric powder                            ¼ Tsp

21)   Cumin powder                                 1 Tsp

22)   Ginger garlic paste                        

23)   Crushed black pepper                  1 Tbsp

24)   Salt                                                       as required

25)   Vegetable oil                                    1 Tbsp

For Dry Roast

26)   Coriander seeds                              1 Tbsp

27)   Black peppercorns                         1 ½  Tbsp



1)      Dry roast the black pepper corns and coriander seeds separately

2)      Grind the coriander seeds to fine powder and crush the pepper

corns to coarse.

3)      Make a paste of ginger, garlic and one green chilli.

4)      Clean the chicken and pat dry using towel. Marinate chicken with lemon juice, ginger garlic paste,

 powdered coriander seeds, turmeric powder, Red chilli powder, Cumin powder,  Salt, Oil and

 half of the crushed  black peppercorns. Marinate for atleast 15 mins.

5)      Slice the onion thinly. Slit remaining one green chilli. Chop the tomatoes and grind them

using blender.


1)      Heat 1 Tbsp Oil in a pan.

2)      Add cumin and allow it to splutter.

3)      When it splutters add cinnamon, cardamom, cloves and bay leaves. Sauté for 30 sec.

4)      Now add half of the thinly sliced onions. Stir fry till it becomes translucent adding little salt.

5)      Add turmeric into the onion and mix well

6)      Add the marinated chicken and combine well. Stir till chicken turns white.

7)      Now add the tomato paste and 1 cup of water. Mix everything well.

8)      Reduce the flame to low and cook the chicken for 30 -45 mins or till gravy thickens. Stir inbetween

to avoid  gravy sticking to the pan. Check for salt and if needed add it.

9)      When the gravy is thickened add the remaining crushed peppercorns. Stir to mix well.

10)   Turn off the heat.

For Tadka

11)   Take another pan and heat oil.

12)   Add curry leaves, remaining sliced onions and green chilli. Fry till onion become golden brown and

little crunchy.

13)   Transfer this mixture to the chicken and combine well.

14)   Garnish with coriander leaves and onion. Serve with rice or rotis.