Shake up dinner with this Pepper Chicken—tender chicken, zesty tomatoes, and a fiery peppercorn twist that keeps things exciting.
I think I have an Indian food addiction, which means more great recipes to share! Today, I’m excited to bring you my Indian Pepper Chicken.
Now, back to the recipe. This easy and delicious Pepper Chicken features chicken breasts, tomatoes, onions, fragrant spices, and robust peppercorns. My husband and I love black pepper, so I leave whole peppercorns in the dish for an extra zing. If you prefer a milder taste, you can grind the peppercorns using a mortar and pestle or a mini food processor.
Table of Contents
Reasons to Love Pepper Chicken
- With its rich blend of spices, Pepper Chicken brings a taste of Indian cuisine right to your home.
- The ingredients in Pepper Chicken are simple and usually already in your pantry, so it’s a hassle-free meal to prepare.
- This recipe is simple to make and requires minimal marinating time. If you’re in a hurry, you can skip the marinating step, or marinate the chicken in the morning and have it ready to cook by evening.
Recipe Ingredients
- Black Peppercorns: These add a robust, peppery kick that’s essential for the dish’s signature flavor.
- Turmeric: Turmeric provides a warm, slightly bitter flavor and a beautiful golden color.
- Ginger Root: Fresh ginger adds a warm, slightly spicy flavor with a hint of sweetness.
For a full list of ingredients and amounts, see the recipe card below.
Variations
- Herbs and Spice Twist: If you want to tweak the flavors a bit, try tossing in some fresh chopped herbs like mint or basil toward the end of cooking. They add a fresh twist that pairs with the spices. And if your family likes a little extra heat, a pinch of cayenne pepper, chili powder, or crushed red pepper flakes in the spice mix can really kick things up a notch.
- Seasoning Variation: try adding a pinch of garam masala or cumin powder to the spice blend. It gives the dish a warm, earthy twist that’s really comforting. You can also squeeze a little lemon juice over the top just before serving—it brightens everything up and adds a nice tang.
How to Make Pepper Chicken
Step #1: Combine the onion, ginger, garlic, coriander, turmeric, and one tablespoon of whole black peppercorns in the bowl of a food processor. Grind until it forms a paste, then toss with chicken pieces and refrigerate for one hour.
Step #2: Heat 1 tablespoon of ghee or oil in a large skillet over medium-high heat. Sauté the chicken for 4 to 5 minutes, or until cooked through. Set aside.
Step #3: Wipe out the pan with a paper towel, then add the remaining tablespoon of oil or ghee. Add the cinnamon stick and whole cloves to the oil and cook over medium heat for 3 to 4 minutes to infuse the oil. Remove and discard the cinnamon stick and cloves.
Step #4: Add the remaining tablespoon of peppercorns (either whole or crushed, according to your taste) and the pureed tomatoes to the pan. Cook for three minutes, stirring, then return the cooked chicken to the pan. Toss the chicken in the sauce and cook until heated through, about three minutes. Taste and add salt as needed. Serve with basmati rice and garnish with cilantro leaves.
Expert Tips
- Simmer for Depth: After adding the pureed tomatoes, let the sauce simmer for a bit longer if you have time. This helps deepen the flavors and thickens the sauce, making it even more delicious.
- Balance the Acidity: If the tomatoes make the sauce too tangy, you can balance it out with a small pinch of sugar or a splash of cream. This will mellow the acidity and add a subtle sweetness.
FAQs
Absolutely! You can add vegetables like red bell peppers, diced carrots, peas, broccoli, or spinach to this recipe. Just toss them in during the final cooking stage after adding the pureed tomatoes. Cook until the veggies are tender but still vibrant, which usually takes an additional 5-7 minutes.
Yes, you can definitely use chicken thighs! Thighs are slightly more flavorful and juicy compared to breasts. Just adjust the cooking time slightly, as thighs may take a few extra minutes to cook through.
Storage Info
To store Pepper Chicken leftovers, transfer them to an airtight container and refrigerate them for up to 3 days. You can also freeze them for up to 2 months.
To reheat, thaw overnight in the refrigerator if frozen, then warm it on the stovetop over medium heat until heated through. You can also microwave it in short intervals, stirring occasionally. Add a splash of water or broth if the sauce thickens too much during reheating.
More Delicious Indian Recipes You’ll Love
Pepper Chicken Recipe
Ingredients
- 1 cup roughly chopped onion
- 2 Tbsp. roughly chopped ginger root
- 6 cloves garlic - peeled
- 2 teaspoons ground coriander
- 1/2 tsp. turmeric powder
- 1 Tbsp. whole black peppercorns
- 2 lbs. boneless - skinless chicken breasts, cut into bite-sized pieces
- 2 Tbsp. ghee or vegetable oil - divided
- 1 cinnamon stick
- 5 whole cloves
- 1 Tbsp. black peppercorns - either whole or crushed
- 2 roma tomatoes - pureed in a blender or food processor
- Salt to taste
- Cilantro leaves for garnish and cooked basmati rice for serving - optional
Instructions
- Combine the onion, ginger, garlic, coriander, turmeric, and one tablespoon of whole black peppercorns in the bowl of a food processor. Grind until it forms a paste, then toss with chicken pieces and refrigerate for one hour.
- Heat 1 tablespoon of ghee or oil in a large skillet over medium-high heat. Sauté the chicken for 4 to 5 minutes, or until cooked through. Set aside.
- Wipe out the pan with a paper towel, then add the remaining tablespoon of oil or ghee. Add the cinnamon stick and whole cloves to the oil and cook over medium heat for 3 to 4 minutes to infuse the oil. Remove and discard the cinnamon stick and cloves.
- Add the remaining tablespoon of peppercorns (either whole or crushed, according to your taste) and the pureed tomatoes to the pan. Cook for three minutes, stirring, then return the cooked chicken to the pan. Toss the chicken in the sauce and cook until heated through, about three minutes. Taste and add salt as needed. Serve with basmati rice and garnish with cilantro leaves.
NOTES
Nutrition
Try visiting Mumbai (or Bombay), Goa and Kerala for starts. Mumbai is my native- the city atmosphere is bit more casual as we are used to having people from all over the country (and world). Goa is very laid back and Kerala is very pretty. Then move to other parts of the country. Hopefully you will love it.
I live in NY now. Haven’t been able to get cosmopolitan culture and beaches out of this Mumbai girl. Your recipes are life savers for me as I need recipes that can done fast on week days. Thank you so much.
My cousin has been a few times and fell in love with it…one of her favorite places – and she has lived all over the world. She HIGHLY recommends it!!
It sounds so wonderful! Definitely on my bucket list 🙂
Hey Annette!
You should absolutely go to India! I have been born and brought up there but living in the US currently. Yes, you might stick out of th crowd but who does not?! Imagine living in a nation of foreign nationals and you will be just going for a visit.
You should not deny yourself new experiences (especially something as marvelous and diverse as India) because you MIGHT stick out.
If you ever make up your mind and need info, please feel free to mail me. I will be happy to help you out 🙂
BTW, You have quite a few Indian dishes here 🙂 If you would like to add some Indian vegetarian to your library, do stop by at my space.
Hi, Prash! Thanks so much for the comment – I really need to take your advice! I’m checking out some of your vegetarian Indian recipes right now!