Pepper Chicken


  • 500 grams chicken
  • 1 teaspoon ginger paste
  • 1 teaspoon garlic paste
  • ½ teaspoon garam masala(hot spice mix)
  • 2 tablespoons tomato puree
  • 2 tablespoons freshly chopped coriander leaves
  • 1 tablespoon pepper corns coarsely powdered
  • few curry leaves
  • 2 tablespoons oil and salt to taste.



Make slits on all sides of the chicken and add pepper, salt, half of the ginger garlic, garam masala. Mix it all up and let it marinate for tow to three hours. Take a frying pan and heat half the oil. Now put in the chicken pieces and keep turning then over again and again. Cook the chicken till they are a light brown all over. Remove from the pan and pat dry the extra oil with some paper towels. Ensure that the pieces are kept warm. Now pour in the remaining oil in the same pan and add the curry leaves. Let it crackle and add the ginger garlic paste. Sauté for 30 seconds and add the tomato puree. Simmer and cook till the oil begins to leave the edges of the pan. Put in the chicken, marinade, coriander leaves and remaining garam masala. Pour in half a cup hot water, cover and cook on a low flame for 15 minutes or till the chicken is done. Garnish with fresh coriander leaves and freshly ground pepper and serve



Recipe Contributed By:

Neeraja Reddy



Time Taken: 20 minutes


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