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2 Pepper Chicken
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4.87 from 15 votes

2 Pepper Chicken

A fantastic chicken recipe made with 2 differnt varities of peppercorns.
Prep Time45 mins
Cook Time8 mins
Course: Appetiser, Main Course
Cuisine: Indian
Keyword: Chicken, Pepper Chicken
Servings: 4
Author: Gayatri Singh


  • Heavy Pan or wok
  • Pestle and mortar


  • 600 g chicken leg and thigh boneless
  • 1 big onion sliced
  • 1 tbsp garlic roughly crushed
  • 1/2 inch ginger paste
  • 1 tbsp each black and green peppercorns
  • 1 tbsp roasted coriander seeds
  • 100 ml cream
  • 1 tbsp coriander stalks
  • 2 tbsp coriander chopped
  • 1 tbsp mustard or vegetable oil
  • 2 green chillies (optional) slit in half
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 2 tbsp yoghurt
  • salt to taste
  • 1 each bay leaf, mace, cinnamon stick
  • few peppercorns and green cardamom
  • coriander for garnishing


  • Marinate the chicken in 1/2 tsp each turmeric, red chilli powder, salt and 2 tbsp yoghurt for at least 30 minutes. 
  • In a heavy wok or a pan, heat oil add in all the whole spices and let them splutter. Add in the onion, garlic, coriander stalks and greens and chillis. 
  • Saute till the onion is golden brown, now add in the ginger paste, cook for 2 minutes. 
  • Add in the marinated chicken, mix it well. Fry, the chicken for 5 minutes. In the meantime make a coarse powder of black, green peppercorns and coriander seeds using pestle mortar or spice grinder.
  • Add this powder to the chicken and cook till the chicken is almost cooked, and the liquid has evaporated. 
  • Now add in the cream, cook for 2 minutes. I made this chicken semi-dry, so I cooked for 5-7 minutes but if you like gravy don’t cook the cream too much. 
  • Garnish with fresh coriander.
  • Serve hot with rotis or rice.