Pepper Chicken

A flavour packed dish that goes well with rice and roti.

Author Nalan


  • 450 gm Chicken (cut into medium sized pieces)

For Marination

  • 1/4 tsp Pepper powder
  • 1 tsp Lemon juice
  • Salt

For Masala

  • 2 medium-large Onion (sliced)
  • 2 tsp each Ginger & garlic (crushed)
  • 2 Greenchilli (slit lengthwise)
  • 1 1/4 tsp Whole Black pepper
  • 1/2 tsp Garam masala
  • 1/4 tsp Fennel powder
  • 1/4 tsp Turmeric powder
  • 1/2 tsp Chicken/meat masala (optional)
  • 1 tsp Soya sauce
  • 1 tsp Tomato sauce
  • Curry leaves
  • Coconut oil
  • Salt


  1. Marinate the cleaned chicken pieces with salt, pepper powder & lemon juice. Crush the whole black pepper (do not powder).

  2. Heat oil in a pan & add sliced onion. Let it brown. Add grated/crushed ginger and garlic, green chilly and curry leaves. Let it cook till the raw smell goes, around 3-4 mins. Add crushed pepper, turmeric powder, garam masala, fennel powder and chicken/meat masala (if using). Mix well. Cook for another 2-3 mins. Add soya and tomato sauce/ketchup. Mix well.

  3. Add ¼ cup water and salt and mix well. Add marinated chicken pieces. Combine everything well and make sure that chicken pieces are coated with masala. When chicken starts changing the color add ½ cup water & mix well.

  4. Let it boil. Reduce flame and cover and cook it till the chicken is done. Check in between, give a stir and add more water only if required. Once the chicken is done, remove the lid, add some curry leaves and continue cooking for another 5-7 mins on low flame, just to roast it a little more. Remove from fire. The dish will get a darker shade once it rests.

  5. Garnish with onion & lemon/lime.


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