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Pepper Chicken Gravy

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Pepper Chicken Gravy

  • Spicy
  • Medium




  • Chicken 1 kg (boneless or with bones)
  • Raw onion paste 1.5 cup
  • Beaten Yogurt 1/4 cup
  • Ginger garlic paste 2 tbsp
  • Turmeric powder 1/2 tsp (optional)
  • Dessicated coconut 3-4 tbsp (ground to paste with water) or cashew nut paste
  • Cinnamon (dalchini) 1 inch piece
  • Green cardamom (choti elaichi) 5-6
  • Black cardamom (badi elaichi) 1
  • Bay leaf (tej patta) 1
  • cumin powder (zeera powder) 1 tsp
  • Black pepper (freshly crushed) 2 tsp + 1 tsp for marination
  • Green chillies 3 – 5 (whole slit )
  • Fresh coriander leaves 2 tbsp (chopped)
  • Fresh Cream 1/4 cup
  • Fresh Cream 2 – 3 tbsp for garnishing
  • Salt to taste
  • Oil 5-6 tbsp
  • Butter 4 tbsp
  • water 2 cups


  1. Marinate the chicken in ginger garlic paste, salt to taste and 1 tsp black pepper for 2 – 3 hours in the refrigerator.
  2. Heat oil and butter in the kadhai/ Pan. Add the bay leaf, cinnamon and the cardamoms and fry for a minute on low flame.
  3. Add the onion paste to the oil. Add a pinch of salt and sauté till the onion paste turns light brown.
  4. Add the marinated chicken and fry for 4-5 minutes till chicken turns white colour.
  5. Add the coconut paste/cashew nut paste and continue to sauté till the mixture releases oil.
  6. Add the yogurt, black pepper powder, turmeric powder, cumin powder and salt to taste Sauté for 2-3 minutes.
  7. Add water, cover and cook on low flame for 15-20 min, or until the chicken becomes tender.
  8. Add fresh cream and green chillies. mix well and cook for 4-5 minutes on low flame.
  9. Garnish with fresh coriander and fresh cream.
  10. Serve hot with steamed rice/Naan/Roti.
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