TFRecipeSpicy chicken recipe – a burst of black pepper in every bite!
TFRecipeSpicy chicken recipe – a burst of black pepper in every bite!

Spicy chicken recipe – a burst of black pepper in every bite!

Preparation Time: 10 minutes

Cooking time: 30 minutes

Servings: 4


750 gms chicken (cut into medium-sized pieces)

3 tbsp of refined oil

½ tsp mustard seeds

1 tbsp ginger (chopped)

1 tbsp garlic (chopped)

1 onion (chopped)

2 sprigs of curry leaves

2 green chillies (sliced)

1 tsp ginger-garlic paste

½ tsp turmeric powder

1 tsp red chili powder

1 ½ tsp coriander powder

2 ½ tbsp of black pepper (crushed)

2 tbsp yoghurt

1 tsp garam masala

1 tsp fennel powder

Salt to taste


Step 1:

Heat oil in a deep cast iron pan over medium flame. Once the oil is hot, add mustard seeds and let them crackle.

Step 2:

Add finely chopped ginger and garlic to the pan. Saute for a few seconds.

Step 3:

Add finely chopped onion and sauté until it turns translucent. To speed up the process, add salt. Also, add a sprig of curry leaves and two sliced ​​green chillies and continue sautéing until the chopped onions turn light golden.

Step 4:

Add ginger-garlic paste and sauté until the raw smell dissipates.

Step 5:

Add turmeric powder, red chili powder and coriander powder. Sauté over a low flame for a few seconds or until the raw smell dissipates.

Step 6:

Add one to two teaspoons of coarsely ground black pepper and mix well.

Step 7:

Add yoghurt and mix well. Add chicken pieces. Mix well until the masala coats the chicken well. Add the required amount of salt.

Step 8:

Cook over high flame for 3 to 4 minutes.

Step 9:

Add 50 ml of water (if required). Cover and cook over medium to low flame until the chicken is well cooked. It takes about 15 to 20 minutes.

Step 10:

Once the chicken is done, add one teaspoon of garam masala, one to two tablespoons of coarsely ground black pepper, and one teaspoon of fennel seed powder. High five okay. Add one sprig of curry leaves, too.

Step 11:

Keep stirring while cooking over a medium to low flame for a few more minutes until the masala gets dry and coats the chicken well. Pepper chicken is ready to be served.

Note: Chopped shallots may be substituted for onions, and the amount of black pepper can be adjusted based on personal preference.

Sobha Varghese is a homemaker based in Mumbai, India. Sobha runs a popular YouTube blog called ‘Sobha’s Kitchenette’ that focuses on authentic and traditional Kerala recipes.

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