The Fiery Pepper Chicken

Indian food is a masterpiece of colors, texture and taste. The spices used whether mild or hot, makes the dishes finger licking good. And Indian culture of eating food, like the Arabs,is eating with hands. When you eat with your hands, the five super senses work together and make your meal really an unforgettable experience.

My husband, Mr. M, loves Indian food. All he needs is loads of spicy curries and Indian flatbreads like Parathas and Rotis. And he eats it a lot spicier when he gets sick. There is scientifically proven goodness of consumption of black pepper during fever. The heat of the spices drive the fever away and you keep sweating. Spicy foods also aid in weightloss and I think it is mainly because we cannot eat too much chillies. Naturally we eat less and hence the weightloss!!


So, I made the Fiery Pepper Chicken last week when Mr.M was not well. This recipe uses peppercorns and not powdered black pepper. It is really easy to make. Just one pot, a knife, curtting board and a grinder is allt hat is required for this dish. Requires very little ingredients and for extra spice lovers this is going to make you cry.

Here is the recipe;


Chicken – 500g
Red onions – 2 chopped finely
Tomato – 1 small
Ginger – 1″ piece
Garlic – 3 cloves
Green chillies – 1 or 2
Black peppercorns – 1 1/2 tbsp
Kasuri methi ( dried fenugreek leaves)- a pinch
Garam Masala powder – 1/ 4 tsp
Red chilly powder – 1/2 tsp
Turmeric powder – 1/4 tsp
Coconut milk – 2 tbsp
Oil – 2 tbsp



Marinate chicken with red chilly powder and turmeric powder.

1. Heat oil in a pan and splutter the black peppercorns. This just takes a minute. Transfer the peppercorns to a grinder without the oil. Let cool for 5 minutes.
2. To the oil add the onions and saute till its dark brown and paste like. Add salt and garam masala powder while sauteing.
3. Add the ginger, garlic, tomato, kasurimethi, green chilly to the pepper corns and grind to form a smooth paste. Add this to the sauted onion and keep stirring until the water evaporates.
4. Add the marinated chicken and little water and cook on low flame till chicken is well done. The gravy would become thicker and darker by the end of cooking time.
5. Make sure the gravy is very thick. The tip to a thick gravy is after the meat has cooked increase the flame to the highest setting and keep stirring. All the water goes into the air and you have thick luscious gravy coating on your meat. When the chicken is at this stage add the coconut milk. Adjust salt. Add some curry leaves too.
Serve hot with rice or rotis.


This recipe is very spicy. I am not a spice lover, so I could not eat this. All the extra spice lovers give it a try. Hope you will enjoy!


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