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–+ servings
Black Pepper Chicken

Black Pepper Chicken

Spice up your dinner with this flavorful Black Pepper Chicken recipe. Easy to make and packed with bold, creamy goodness. Perfect for any occasion!
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Prep Time 20 minutes
Cook Time 40 minutes
Marinating Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 4 people
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 500 g bone-in skinless chicken cut into 3-5 cm pieces
  • 1 tsp salt
  • 1 tsp black pepper freshly ground
  • 1 tsp lemon juice
  • 1 tbsp oil
  • 2 medium onions sliced
  • 2.5 cm ginger chopped
  • 7-8 cloves garlic chopped
  • 8 pieces cashews soaked in warm water for 20 minutes
  • 4 tbsp oil (divided)
  • 3 pods green cardamom
  • 3 pieces cloves
  • 2.5 cm cinnamon stick
  • 0.5 cup yogurt beaten
  • 0.5 tsp garam masala
  • 1-2 tsp black pepper freshly ground
  • 2 green chilies slit lengthwise
  • 1 tsp kasuri methi dried fenugreek leaves, roasted and crushed
  • 2 tbsp cream light or heavy
  • 0.25 tsp salt

Equipment

  • Large skillet or frying pan
  • Blender or food processor
  • Wooden spoon or spatula
  • Bowls for mixing

Method
 

  1. In a bowl, combine the chicken pieces with salt, freshly ground black pepper, and lemon juice. Mix well and let sit for 20-30 minutes.
  2. Heat oil in a pan and sauté the sliced onions until soft and translucent. Add chopped ginger and garlic, frying for another minute.
  3. Transfer the onion mixture to a blender along with soaked cashews and blend until smooth.
  4. Heat 2 tablespoons of oil in a large skillet, add marinated chicken pieces and cook on high heat for 2-3 minutes per side until browned. Remove and set aside.
  5. In the same skillet, heat the remaining oil and add cardamom, cloves, and cinnamon. After 30 seconds, stir in the onion-cashew paste and cook for 5-6 minutes.
  6. Return the chicken to the skillet and fry for 2-3 minutes. Lower the heat and mix in the yogurt, garam masala, and salt. Stir for 2-3 minutes.
  7. Add green chilies and half a cup of water. Cover and simmer for 15 minutes. Sprinkle black pepper and kasuri methi, cooking for 2 more minutes.

Nutrition

Calories: 350kcalCarbohydrates: 10gProtein: 30gFat: 23gSaturated Fat: 8gCholesterol: 120mgSodium: 400mgPotassium: 450mgFiber: 1gSugar: 3gVitamin A: 200IUVitamin C: 5mgCalcium: 60mgIron: 2mg

Notes

Don’t skip marinating the chicken as it enhances flavor and tenderness; let it sit in the marinade as long as possible. For extra creaminess, add a splash of cream at the end. Leftovers can be stored in an airtight container in the fridge for up to 3 days, or frozen for up to 2 months. Reheat gently on the stovetop or microwave.
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