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Fiery and flavourful, pepper fry chicken is a South Indian crowd-pleaser that’s perfect as a starter or

a side dish. Enjoy with hot steamed rice or warm nan bread. If you’re cooking for kids (or you prefer your food on the mild side) simply reduce the levels of chilli and pepper to tone down the heat.

Serves 2


500g chicken breast small cubes 1 onion finely diced 1 tsp ginger paste 1 tsp garlic paste 1 Fresh green chilli finely chopped Salt to taste Juice of 1 fresh lemon 6 curry leaves (optional) 2 tsp coriander powder 1/2 tsp Turmeric powder 2.5 tsp Whole Black Peppercorns, freshly crushed, or to taste, if you prefer less heat 1 tsp fennel seeds 2 tbsp oil 2 tbsp coriander chopped


1. Marinate the chicken in turmeric powder, ginger & garlic paste, salt and juice of 1 lemon, mix and refrigerate for 30 minutes.

2. Heat oil in a pan. Add the fennel seeds and curry leaves and saute for about 30 seconds. Then add the chopped onion and saute till caramelised.

3. Add the chopped green chillies and the marinated chicken and saute for about 2 minutes. Add coriander powder and 1.5 tsp of crushed pepper and mix well, cover and cook on low/medium heat for 20 minutes or until the chicken has cooked through, add a little water if needed.

4. Add chopped coriander, remaining pepper and a squeeze of fresh lemon. Mix it well and serve.

Serve with your rice or nan.


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