Pepper chicken
Pepper chicken/non vegetarian/ south indian style/spicy

Pepper chicken


Chicken: 3 thighs (4 drumsticks) - cleaned

Onion: 1 minced

Whole black pepper: 1 tbsp

Ginger-garlic paste: 1 tsp

Chilli powder: 1 tsp

Coriander powder: 1 tsp

Turmeric: ¼ tsp

Salt: per taste

Curry leaves: 2 sprigs

Oil: 2 tbp




Bay leaves: 1

Cinnamon stick: ½ inch




Marinate the chicken:

Mix the turmeric, chilli powder with ½ tsp of ginger- garlic paste in cleaned chicken. Marinate for ½ hour.


Roast the whole black pepper:

Add few drops of oil in pan and roast the pepper until they start to pop and aromatic.

Grind into powder or paste.


Note: In India, the chicken takes a little more time to cook. I would suggest the whole process could be done in pressure cooker pan and leave one whistle.


Heat the pan with oil; start with the seasoning ingredients and add the onion fry until translucent. Add the remaining ginger garlic paste. After few minutes, add the marinated chicken, pepper powder/paste, coriander powder, salt, add ½ cup of water. Cover the pan and cook until the chicken is done, remove the lid and keep in medium heat until the chicken starts leaving the oil. Sprinkle the curry leaves and switch off the stove.


The pepper chicken and plain rice with rasam is great combination.


Note: If you think at the end it is less spicy, try to add green chillis, the dish will turn spicy or extra spicy!