Chiru Kitchen
Chiru Kitchen 15 May 2018
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How to make pepper chicken dry


Chettinad Pepper Chicken Dry is a most populous dish in chicken varieties in India. It has the taste of black pepper prominent than other spices used in it. Chiru Kitchen recommends crushed black pepper than powdered black pepper in this recipe.


Chicken - 1

Black pepper powder- 2Tbs

Turmeric powder - 1/4 tsp

Red chilli powder - 1 Tbs

Coriander powder - 1 Tbs

Garam masala - 2Tbs

Corn flour - 1 Tbs

Onion - 3

Tomato - 1

Ginger - 1 piece

Garlic - 7 cloves

Green chilli - 3

Salt to taste

Oil to fry

Coriander leaves



Chicken cut into small pieces. Add one tablespoon black pepper powder, 1/4 teaspoon turmeric powder, half tablespoon red chilli powder, one tablespoon garam masala , one tablespoon corn flour and salt to the chicken and marinate for 30 minutes.


Heat a pan and add oil to fry the chicken pieces. Fry the marinated chicken. Remove the excess oil in the pan and sauté onion, ginger, garlic and green chillies. set the flame in sim mode and add (half Tbs )red chilli powder,(1Tbs) coriander powder, (1Tbs) black pepper powder, (1Tbs) garam masala and sauté well. Add tomato pieces if needed. when the tomato softens add the fried chicken pieces. Mix well and cook for another 10 minutes to absorb the masala flavour to the chicken pieces. Coriander leaves or curry leaves can add for flavour .Now Pepper Chicken Dry masala is ready to serve.

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