Pepper Chicken Dry

Chicken cooked in pepper sauce. Hot and flavorful; truly irresistible


Total Time (Mins): 
Prep Time (Mins): 
Cook Time (Mins): 

Red Onions: 2 (sliced)
Chicken pieces: 150 gm
Ginger paste: 1 tsp
Garlic Paste: 1 tsp
Green Chili: 1 (slit)
Curry Leaves: 4-5
Freshly Ground Black pepper: 2 tbsp
Fennel Powder: 1 tsp
Turmeric Powder: ½ tsp
Chicken Masala Powder: 2 tbsp
Garam Masala Powder: ½ tsp
Water: ¾ cup
Oil for frying: 3 tbsp
Salt to taste

Black pepper powder: ½ tsp
Lime juice: 1 tbsp

Cooking Method: 
Skill Level: 

1) Combine chicken pieces, black pepper powder, salt and lime juice. Mix and refrigerate for 1 hr.

2) Heat oil in a fry pan. Add sliced onions and fry till translucent. Add ginger and garlic paste. Fry till golden brown.

3) Add green chili and curry leaves. Fry for 1 min.

4) Add fennel powder, turmeric powder, freshly ground black pepper, salt and chicken masala powder. Fry for 1 minute.

5) Add the chicken pieces and fry well on a medium flame for 7 min.

6) Add water. Cover and cook for 3-4 min on a low flame.

7) Add garam masala powder. Roast the chicken on a medium heat till the oil separates (apprx 5 min).

8) Remove from the flame

Common Mistakes: 

Roast the chicken with black pepper and the onions. The mixture should develop a deep brown black color.



1) Add 1 tbsp of tomato ketchup for tanginess

2) Add cubed onion and capsicum to increase the flavor of the dish

3) Use only freshly ground pepper

Alternative Ingredients: 

Substitute garam masala powder with chicken masala powder


Garnish with coriander leaves and serve hot with Indian naan or Rice

Dish Type: