I really like the flavor of pepper in most foods, so naturally I was drawn to Pepper Chicken when I had it at a friend’s place for the first time. The spiciness that pepper adds is very different from the red chili powder we Indians are used to having in our food.
Also the use of a roasted spice mix in this recipe gives it a fresh yet raw kind of taste, you’ll know what I mean when you eat it. It’s a pretty easy recipe.
Chicken, 1.6 pounds (about 750 gms)
2 tsp oil
1/2 tsp turmeric
Spice Mix
2 tsp whole peppercorns (Kali Mirch)
3 tsp fennel (Saunf)
3 tsp cumin (Jeera)
Dry roast the above ingredients in a pan, then grind them into coarse powder
Other Ingredients
Oil, 4 tbsp
Onion, chopped, 2 cups
Ginger garlic paste, 2 tbsp
Tomatoes, chopped, 1 cup
A handful of curry leaves
2 green chillies
1 tsp turmeric
Salt to taste
Lemon juice, 1 tsp
Cilantro for garnish
  • Heat oil in a pan, add curry leaves, followed by chopped onions and ginger garlic paste, saute until it acquires a light brown color
  • Add tomatoes and turmeric, allow the tomatoes to become mushy
  • Add chicken, cook on medium flame for about five minutes, reduce heat to low, add half cup water, cover and cook
  • Cook for about 20 minutes or until the chicken is almost cooked, add  the roasted spice mix and salt cover and cook for 5 more minutes or until the chicken is completely cooked. The black color that the chicken acquires with the spice mix is amazing
  • Add the green chillies and cook on high for additional 5 minutes if the chicken appears watery, it should have a thick coating of spices,  taste to adjust any spices, lastly add lemon juice and garnish with cilantro/coriander leaves

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