Black Pepper Chicken Roast

This south Indian spicy and dry side dish is made by marinating chicken thighs in crushed black pepper, cilantro and green chilly and roasted along with caramelized onions. It is a quick and easy recipe. Cilantro and black pepper combination is also a proven fast remedy for common cold.

This is one of my favorite ‘Go-to’ recipe to have during those cold rainy days. Best had along with Roti or Rice or even wrapped in a tortilla!

—Black Pepper Chicken Roast—

Course-Side dish

Cuisine- Indian

Yield- 3

Cooking Time-35 mins

  1. Chicken thighs(cut into bite size pieces) -1 lb (1/2 kg)
  2. Green chilies- 3
  3. Chopped cilantro- 1 cup
  4. Curry leaves(optional)- 1 stem
  5. Black pepper corns-6-8
  6. Salt-1 tsp
  7. Cumin seeds-1 tsp
  8. Garam masala- 1tsp
  9. Turmeric- 1/2 tsp
  10. Onion-1 big
  11. Minced ginger and garlic- 2 tsp
  12. Extra virgin olive Oil- 2-3 tbsp.


  • Green Marinade-Grind together black pepper, cilantro, cumin seeds and green chilies to a coarse mixture(not too fine paste).
  • Now marinate the chicken pieces with the green marinade and turmeric and let it rest for about 15 mins.IMG_8643
  • Meanwhile cut the onion into thin slices.
  • In an iron skillet, heat some oil and add, the minced ginger and garlic.
  • Once the ginger and garlic gets slightly browned , add the onion slices and sauté well.IMG_8654
  • Add a pinch of salt to speed the browning of onions.
  • Once the onions are well sautéed, add the marinated chicken pieces and mix well.IMG_8655
  • Cover with a glass lid and cook for about 10 mins.
  • Now remove the lid and let it cook. Keep stirring in between so that it doesn’t stick to the bottom of the skillet.
  • Add little water if needed and cook dry like a stir fry.
  • Chicken pieces should turn slightly golden brown.
  • Check salt in between and sprinkle gram masala towards the end.
  • Serve hot garnished with chopped cilantro.

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