Wednesday, July 5, 2017


Pepper chicken is a a dry masala dish in which chicken is spiced up with black pepper and other Indian spices. This can be served as starters, or a side dish with chapatis too which is just perfect for winters and rainy season. My all time favourite is the pepper chicken. Not only me, its loved by my hubby and my daughter as well. I will make sure whenever I get chicken for making curry, I keep few pieces for making our family fav dish. Chicken lover would just fall in love with this dish. So its a must recipe to give it a try :)


500 Grams Chicken with bone

Salt and Pepper to taste.

1 tsp Turmeric powder.


2 Big Onions sliced

2 tsp Fennel seeds

1 tbsp Crushed Pepper (can add more or less )

1 tbsp Ginger garlic paste.

2 Green chilly.

1 tsp Chicken Masala.

1 tsp Garam masala.

1/2 tsp Turmeric pd

Few Curry leaves.

2 tsp Dark Soya sauce.

1 tbsp Oil

Salt to taste.


1 Onion sliced

Fry ed Curry leaves.


First clean the chicken and marinate with salt and pepper and refrigerate it for about half an hour.

Heat oil in a pan. Add fennel seeds and fry till u get a nice aroma. Drop in onions and fry till translucent followed by ginger garlic paste, green chilly, curry leaves with some salt. Once its raw smell disappears, and the onions turns golden brown, add in chicken masala, garam masala and turmeric pd. Saute for few min. Add in soya sauce and marinated chicken. Mix well and cook it under low flame for about 20 min. The chicken will get cooked in its own juice so avoid adding water. Once the chicken gets cooked, add crushed pepper and stir. Just before removing from flame, add the remaining onions and fry it well adding some more oil if needed. Once the pieces gets fry ed up switch off the flame and garnish with fry ed curry leaves.

Serve hot.