Pepper Chicken Masala

Pepper Chicken is one of the most flavourful dishes and also the spiciest. Freshly ground spices make it stand out. The aroma of the roasted dry red chillies, peppercorns along with an array of other spices gives this chicken curry an amazing flavour. Make sure to have the patience and cook it on a low flame for good 30-40 minutes to devour a signature Pepper Chicken.


  • 1kg Chicken
  • 2 Tbsp Pepper Corn
  • 1 Tbsp Cumin Seeds
  • 1 Tbsp Coriander Seeds
  • 1 Tbsp Fennel
  • 2 Dry Red Chilies 
  • 1 Tsp Turmeric
  • 6 Tbsp Oil (preferably coconut oil)
  • 2 Onions
  • Salt to Taste
  • 2 Tbsp Ginger-Garlic Paste
  • 2 Tomatoes 
  • 1 Tsp Garam Masala
  • 1/2 Cup Water  


Prep: 30 minutes
Cooking: 45 minutes

  1. Marinate 1 kg chicken with turmeric and keep aside for 15 minutes.
  2. In a pan, add the below ingredients, dry roast them and make it into a fine powder (2 tbsps peppercorns, 1 tbsp cumin seeds, 1 tbsp coriander seeds, 1 tbsp fennel and 2 dry red chilies).
  3. In the same pan, add 6 tablespoons oil (I prefer coconut oil). Saute 2 finely chopped onions for 5 minutes.
  4. Now add salt and ginger-garlic paste. Saute again!
  5. Once the raw smell of the ginger-garlic goes, add 2 finely chopped tomatoes and cook till they turn mushy.
  6. Now add the marinated chicken. Fry it for 5 minutes, then add 1/2-1 teaspoon of garam masala powder and the masala powder which we prepared earlier. Give it a mix and add 1/2 cup of water.
  7. Cover with a lid and slow cook the chicken for 30 to 40 minutes (if you feel there is a lot of water then keep it open and cook for another 5 minutes till the water evaporates and you get the right consistency). In case you need it dry do not add water.