Fiery pepper Chicken

Recipe by
Total Time:
4 hours
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Hard

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 2 lbs Chicken breast and thigh pieces
  • 1 tbsp Black peppercorns
  • 2 tsp White Vinegar
  • 1 tsp Ginger paste
  • 1 tsp Garlic paste
  • 2 Green Bell peppers
  • 1 tsp finely chopped Garlic
  • 1 large Onion
  • 6 green chillies
  • 1/4 cup Soya Sauce
  • 3 tbsp Oil
  • 3 tbsp Fresh Coriander
  • Salt to taste

How to Make Fiery pepper Chicken

  • Cut the chicken into approximately 2 inch pieces.
  • Wash the pieces thoroughly and pat dry with a towel.
  • Dry roast the peppercorns in a pan and grind them coarsely.
  • Marinate the chicken pieces with ground peppercorn, ginger/garlic paste, vinegar and salt for at least 3 hours.
  • Take some oil in a wok or large heavy bottom vessel. To the partially hot oil, add finely chopped garlic and slit green chillies. Keep stirring.
  • Cut the onion and bell peppers into 1/2 inch cubes and saute them in the oil. Stir fry until the vegetables appear semi-cooked.
  • Reduce the flame to a medium intensity and add the marinated chicken. Do not cover the vessel and stir from time to time.
  • Once the chicken turns slightly brown on the surface, cover the vessel. Allow the chicken to simmer on a low flame for approximately 30 mins. Stir occasionally.
  • Uncover the vessel and add soy sauce to the chicken. Allow the chicken to simmer in the soy sauce for about 10 mins.
  • Garnish with finely chopped fresh coriander and serve with hot steamed rice.