• ditzn datz

Pepper Chicken Dry


I love all things pepper and I could not resist this recipe. I used a chicken leg. However, I prefer small bone-in chicken pieces. Boneless chicken lacks flavour.



Collect it:


A. Spice powder


Dry roast the following spices. Cool and grind to a fine powder

• 2 tsp coriander seeds

• 4 tsp peppercorns

• 1 tsp cumin seeds

• 1 tsp fennel seeds

• 1 star anise

• ½ inch cinnamon

• 2 small pieces of stone flower (I didn’t use this)

• 3 cloves


B. To Marinate

• 700 gms chicken

• Salt to taste

• ¼ tsp turmeric


C. Other Ingredients

• 2 tsp oil

• 3 bay leaves

• 4 dry red Kashmiri chillies

• 16-18 garlic cloves, skinned and left whole

• ¼ cup chopped ginger

• 4-5 slit light green chillies

• ¼ cup curry leaves

• ¼ cup coriander leaves chopped

• 1 cup thinly sliced onion

• 1 tsp garam masala

• 2 tsp soya Sauce

• 1 tsp green chillie sauce

• ½ tsp sugar (I used sweet chillie sauce)

• ½ lemon

• Salt to taste


For Garnish

• 1 tsp ghee, optional

• Roasted cashews, optional


Make it:


Add oil to a pan. Once heated, add bay leaves, red chillies & sauté. Do not burn.


Add the garlic cloves & sauté until slightly golden. Now add chopped ginger & green chillies and fry. Add the onions & sauté until translucent. Add a handful of curry leaves and sauté. Add the marinated chicken, garam masala. Cover and cook until the chicken is half cooked.


Now add the spice powder. Mix well. Cover and cook for 5-6 mins.


When the chicken is cooked completely, add the soya sauce, green chillie sauce, lemon juice.


Garnish with few roasted cashews, coriander leaves and ghee (optional).