Pepper Chicken Masala

Pepper chicken Vinaya

On a rainy day we crave for spicy food. It has been raining since a week. So I thought what can I prepare that’s spicy as well as less time consuming.  Pepper chicken….. It can be made as a starter as well as a main dish with gravy. This recipe is with gravy.  Spicy and flavorful Pepper Chicken  Masala is an easy dish. It can be served with rice or with roti and can be prepared in 30 minutes. Yum!!!



2 lbs Chicken small pieces

1½ tablespoons Pepper

1teaspoon cumin

1teaspoon fennel seeds

3 onions medium size

1 tomato pureed

2 tablespoons yogurt

3 tablespoons butter/vegetable oil

2 cloves

½ teaspoon cinnamon powder

2 teaspoons garlic paste

1teaspoon ginger paste

2 green chillies

2 tablespoons coriander leaves


Chop onions into small pieces for pan frying.

Powder clove and set aside.

Take a mortar and pestle and crush pepper, cumin, fennel seeds together.

Heat butter in a deep dish and fry clove and cinnamon powder for less than a minute. Add onions and fry till golden brown. Add ginger, garlic paste and fry till the raw smell goes away(that is when the paste turns light brown). Add the powdered spices -pepper, cumin, fennel and chopped green chillies. Stir for a minute, add chicken pieces and mix well. Add the yogurt and salt, cover it and cook for 10 min on low heat. Check in between so that it doesn’t get burnt. Add tomato puree and continue cooking for another 10-15min. Stir in short intervals. Once the chicken is cooked, add chopped coriander leaves. This dish is semi dry with thick masala, goes well with Roti /Ghee rice.


© Vinaya Pai 2018






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