Non Vegeterian, Recipes, Weight Loss Recipes

Pepper Chicken!Ā 

This chicken is perfect when you want to impress your friends and family šŸ¤—šŸ¤—

So easy to make and it’s taste super spicy šŸ˜‡ and you will fall in love with this pepper chicken.

My mom make this pepper chicken for sunday dinner along with roti/chapati/Poori šŸ™‚

This recipe is freezer friendly and make it less calorie buy using only spray oil šŸ™‚

Give a try and let me know!



To roast and grind:

Peppercorn – 1/4 teaspoon

Cumin seeds – 1/2 teaspoon

Coriander seeds – 1/2 teaspoon

Fennel seeds – 1/4 teaspoon


Oil/spray oil

Cloves, cinnamon, cardamom – each 3

Onion – chopped finely 1 big or 2 medium sized

Tomato – 2 finely chopped or half canned tomato paste

chicken – 400 grams, Try to use chicken with bone for nice flavor. You can also use boneless.

Ginger garlic paste – 1 tablespoon

Turmeric powder – 1/2 teaspoon or lesser

Chilli powder – optional, to taste

Coriander leaves – to garnish


Let’s prepare the ground masala powder for this pepper chicken. Dry roast whole pepper, cumin seeds, fennel seeds and coriander seeds until brown not burned. Roast until you smell nice aroma.



Cool the masala completely and grind into a smooth powder if possible. You can also store this powder in air-tight container for 1 month.


Keep the ground masala aside. Heat a heavy bottom pan with oil/spray oil, add whole spices cloves,cinnamon and cardamom.


Add finely chopped onion and saute until browned.


Then add ginger garlic paste and saute until raw smell leaves.


Time to add chopped tomato/tomato paste and mix everything well. Cook until mushy.


After tomato becomes soft add chopped and cleaned chicken pieces and mix everything well on high flame.


Add turmeric powder and salt along with chicken and mix and cover with lid and cook for 10 minutes. Don’t add any water.



After 10-15 minutes open the lid and mix the chicken and let it cook uncovered for 15 minutes until chicken become soft and cooked.


As you can see I did not added any water. The water from the chicken is enough to cook it. Cook until all the water evaporates.


Once the water evaporates sprinkle our pepper ground masala powder. I just sprinkle as much as I want. I suggest to add 1 teaspoon at a time until you reach your spicy level.


Adding red chilli powder is totally optional. I added some for the color.


Don’t over cook after you sprinkled the pepper masala powder just give a quick stir and garnish with coriander leaves.


Super yummy and spicy Pepper chicken is ready to be served šŸ™‚


Happy Cooking šŸ™‚


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