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    You are in: Home / Recipes / Easiest Black Pepper Chicken Recipe
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    Easiest Black Pepper Chicken

    Total Time:

    Prep Time:

    Cook Time:

    22 mins

    5 mins

    17 mins

    Mini Ravindran's Note:

    I like this recipe because it is so easy to cook and tastes so well. It is something that comes out of my endless experimentation with what I call as fusion cooking.

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    Serves: 4


    chicken ...

    Units: US | Metric


    1. 1
      Take a big bowl and put the yogurt.
    2. 2
      Add coarse pastes of onion and garlic.
    3. 3
      Add the deskinned chicken.
    4. 4
      (Drumsticks or breast pieces) Put the cling foil and leave to marinate overnight in the fridge.
    5. 5
      Heat oil in the skillet and allow the same to become medium hot. Dont allow it to start smoking.
    6. 6
      Add cloves, green cardamoms, cinnamon and bay leaves.
    7. 7
      Wait for 3-4 seconds as you see these ingredients crackling and giving out the aroma.
    8. 8
      Empty the bowl with all its ingredients in the oil.
    9. 9
      Saute on high flame for 3-4 minutes.
    10. 10
      Add 1/2 cup of water and salt. Close the lid, lower the fire and allow to cook for 15 minutes till chicken is tender.
    11. 11
      Open the lid and finally add the freshly ground black pepper powder and cover for 2 minutes on medium fire.
    12. 12
      When done garnish with tomatoes, fresh coriander or parsley.
    13. 13
      Serve warm with pita bread, tortillas,Indian bread or rice.

    Ratings & Reviews:

    • on May 06, 2005


      I used breasts for this, which worked well, though I do think that a combination of breasts and thighs might be nice. I found the directions to be a little confusing (e.g. "paste of minced onion and garlic" and cook the chiken until it is "a la dente"), but it worked out okay in the end. I made a coarse puree of the garlic, onion and yogurt in my food processor, added a little salt and marinated my chicken in that. I didn't find that I needed the extra 1/2 cup water called for in step 11, the onion/garlic puree was watery enough. I would really appreciate it if all the ingredients called for in the recipe (1/2 cup water to cook the chicken, fresh tomatoes, cilantro or parsley to garnish) were specified in the ingredient list. The flavor to this was really nice, I was surprised at how much flavor the cardamom pods, cinnamon stick and cloves leant. I did add about 1/4 tsp turmeric for a little color, but I think this would be lovely without it too, as it is very white (especially with chicken breasts) and would be nicely black and white with the pepper in it. The pepper was really nice- I love how spicy it can make this without adding any chile peppers. I think fresh ground is absolutely necessary. I did use ghee instead of oil, but otherwise stuck to the recipe pretty much. This is Indian-ish, but not quite full-fledged Indian flavor... I guess it is, like you said, "fusion". A nice dish, though and something I would certainly recommend.

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    • on March 04, 2002


      With more than a thousand hits on this recipe it sure qualifies for the best rating...besides it was really the easiest and great tasting chicken ...good work Mini

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    Nutritional Facts for Easiest Black Pepper Chicken

    Serving Size: 1 (180 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 268.6
    Calories from Fat 135
    Total Fat 15.0 g
    Saturated Fat 3.1 g
    Cholesterol 89.5 mg
    Sodium 105.7 mg
    Total Carbohydrate 9.7 g
    Dietary Fiber 0.8 g
    Sugars 5.8 g
    Protein 22.7 g

    The following items or measurements are not included:


    green cardamoms

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