Go Back
Chicken Pepper Masala
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins

The Chicken Pepper Masala has different types of 'peppers' - green chillies, red chilli powder and peppercorns and not just peppercorns which lend the basic character to dish. It's really a no nonsense dish that you can put together in no time!

Course: Side Dish
Cuisine: Indian
Keyword: Chicken
Servings: 4
Author: Shireen Sequeira
  • 500 gms chicken on the bone
  • juice of 1/2 lime
  • 3 tsp ginger - garlic paste
  • 2 medium sized onions finely chopped
  • 1 medium sized tomato finely chopped
  • 2 small green chillies (adjust to tastslit
  • 1 tsp pepper powder
  • 1-1/2 tsp cumin powder
  • 1/2 tsp red chilli powder
  • 1/4 tsp turmeric powder
  • 2 tbsp chopped coriander leaves + extra for garnishing
  • 2 tbsp oil or ghee
  • salt to taste
  1. Cut the chicken into small pieces, wash & allow to drain. Marinate it with salt, lime juice and 1 tsp ginger garlic paste and keep aside for 20-30 mins
  2. Heat oil or ghee in a pan and fry the slit chillies, 2 tsp ginger garlic paste and chopped onions till golden brown. Add the marinated chicken and fry for a couple of minutes.
  3. Toss in the pepper, cumin, red chilli & turmeric powders, mix well and add 1/2 cup of water and adjust salt to taste (remember that the marination has salt in it). Cover and cook on a slow flame till the chicken is cooked halfway. Add the chopped tomatoes and coriander leaves and continue to cook till the chicken is done.
  4. Garnish with coriander leaves and serve hot with chapathis, dosa or rice.