Sadia Hussain

Black Pepper Chicken Recipe

Black pepper chicken is one of those quick and easy dishes that you can whip up with a few, simple ingredients. The earthiness of freshly ground black pepper turns this chicken dish into a lip smacking treat.

I urge you to pound whole black peppercorns in a mortar and pestle. You will not be able to achieve the strong, pungent fragrance, the deep, spicy flavor and the rich, black color of whole black peppercorns from pre-ground, powdery, black pepper powder.


This chicken dish pairs nicely with simple daal and kachumbar salad (the recipe to kachumbar salad is included in my latest recipe ebook) served with hot rotis or steamed rice. You can come home from work or school or shopping 😁 and have dinner on the table in no time, so please give this recipe a try and let me know how you like it.

Black Pepper Chicken Recipe

Sadia Hussain

SERVES

6

TOTAL TIME

45 Minutes

INGREDIENTS

  • 1kg/ 2lbs chicken, skinned and cut into pieces

  • Cooking oil or ghee

  • 1 large onion, finely chopped

  • 1 teaspoon garlic paste

  • 1 teaspoon ginger paste

  • 1 cup full fat yogurt

  • 1 teaspoon salt or to taste

  • 2-2 1/2 tablespoons medium ground black pepper (freshly ground) or to taste

  • 2  green chilies, slit half way

  • A handful of fresh coriander, chopped

METHOD

  1. In a large pan, heat oil or ghee and sauté onions until soft and translucent.

  2. Add garlic paste, ginger paste and sauté for 5 minutes.

  3. Add chicken pieces and cook on high heat for 10 minutes.

  4. Push the chicken to one side of the pan and add yogurt.

  5. Add salt, black pepper and mix to combine.

  6. Cook covered on low heat for 20 minutes or until chicken is tender and oil rises to the top.

  7. Add green chilies, fry on high heat until gravy thickens.

  8. Add fresh coriander.

Tips and Bits

You can make this with boneless cubes of chicken if you prefer. Cooking time will be  less.


If you don't have a mortar and pestle you can put your peppercorns on a cutting board and bang with a heavy pot or frypan. Rock the pot or frypan back and forth until you get the consistency you want. You can also use a spice grinder but make sure not to grind into a fine powder.


I like a lot of black pepper but feel free to adjust my amount according to your taste.

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