Pepper Chicken (dry)



½ kg chicken (pre-cut with bone or boneless)

3 tbsp of curd, Salt as per taste , ½ tsp pepper powder , ½ tsp red chilli powder, 1 tsp poppy seeds

3 tsp desiccated coconut, 2  tsp ginger-garlic paste, 2 green chillies (slit lengthwise), 1 tbsp peppercorns (coarsely ground into a powder), Green coriander leaves for garnish, 1 tbsp ghee/butter/refined oil

For marinating – combine the chicken, 1 tsp ginger garlic paste, 1 tsp pepper powder, ½ tsp red chilling powder and curd. Mix well and keep aside for half hour.

Method –

  1. In a heavy bottomed pan add the ghee. Once hot, reduce the flame to low add the poppy seeds, desiccated coconut and green chillies. Sauté for ½ min.
  2. Add the ginger garlic paste and sauté for 1 min.
  3. Add the chicken with marinade and mix well. Increase flame to high (as chicken will leave water) and let it simmer in an open pan for about 10 minutes.
  4. Add salt and reduce the flame. Cook till done
  5. Mix in the coarsely ground pepper powder. Garnish with green coriander leaves.

About Sonal Singh

I believe that life is a repertoire of anecdotes. The various situations that we encounter, the many incidents of every day, the people we meet, our conversations with them; all make life a melange of tales. And, that is what I attempt to capture through my writing. My cooking is no different! It reflects my love for travel and my love for innovation. The kitchen is my happy place. So, even though by vocation I am a recruiter (, by passion I am a writer, home chef and a hodophile.

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