Pepper chicken in yoghurt

As mentioned in my article ‘Potato Patakha’, the party arranged for our friends included a few non-vegetarian dishes in the main course. One of them was, the ‘Pepper chicken in yoghurt’ which served as an excellent side dish. This dish was an accident but I would say, a delicious success. As I did not have the ingredients for the recipe that I had planned earlier, this turned out to be an innovative recipe.

This recipe has been prepared with a little extra spice but the spice can be altered as per your personal taste. The important part of the preparation is in the marinating of the chicken. For marinating, I had made few cuts on the surface of the chicken so that the masala seeps into it; this enhances the taste.

Here is the recipe for Pepper chicken in yoghurt…


  • ½ kg chicken pieces
  • 4 pods of garlic
  • 4 green chillies
  • 2 tbsp of beaten curd/yoghurt
  • 1 tsp garam masala/whole spice powder
  • ½ tsp pepper powder
  • 1 onion sliced round
  • Salt to taste
  • Oil

For Marinating:

  • ½ tsp Pepper powder
  • Salt to taste
  • 2 tbsp of whipped yoghurt


  • Marinate the chicken in the marinating masala and keep aside for two hours.
  • Grind the garlic and green chillies to a paste.
  • Heat oil in a deep pan and add garam masala (whole spice powder) and garlic-green chillies paste.
  • Now put in the chicken pieces and add the beaten yoghurt/curd.
  • Stir well for masala to blend.
  • Cover with lid and cook on low flame, for ½ hour. No need of water.
  • When water dries up and the chicken is well cooked, add the pepper powder to it and mix.
  • In separate pan heat oil and to it add the sliced onions with little salt and fry for 5 minutes till the onion turns pinkish and translucent.
  • Now mix the fried onions with fried chicken and toss well.
  • Serve hot with steamed white rice and dal.

Preparation Time: 45 minutes

Marinating Time: 2 hours

Serves: 4-6

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