Chennai Pepper Chicken
Recipe Type: Dinner / Lunch
Cuisine: Indian
Serves: 4-5
  • 6-8 pieces of chicken thigh, cut into smaller pieces, marinated for atleast 30 mins (up to overnight)┬áin a little salt and turmeric
  • 1 small onion finely diced
  • 4 T of whole black pepper, crushed as fine as you like
  • 1 tsp ground turmeric
  • 2 tsp mustard seeds
  • 7-8 curry leaves
  • 1 tsp asafetida
  • salt to taste
  • oil to cook
  • cilantro or parsley for garnish
  1. Heat oil in a pan and toast the mustard seeds till they start to pop.
  2. Add curry leaves, turmeric and asafetida and stir till no longer raw.
  3. Add onion and cook till well done and reduced to half.
  4. Add the chicken pieces and black pepper.
  5. Cover and let it cook in its own juices for 20 -25 mins, turning the pieces over occasionally for even browning.
  6. Serve garnished with chopped cilantro or parsley.
Recipe by Honest Cooking at