Pepper Chicken

This is one of my top chicken recipes. I have been making this for years and it has never yet let me down. It is pretty simple and fuss free but tastes great. So give this a shot and I am sure you will keep making this delicious pepper chicken.



Chicken – 1 (cut into small pieces)

For the paste

Onion – 1

Ginger – 2″

Garlic – 6 – 10 (small ones)

Chilly powder – 2 tsp

Coriander powder- 2 tsp

Turmeric powder – 1 tsp

Salt – to taste

Pepper powder – 1 tblsp

Rest of the ingredients

Butter – 2 tblsp

Pepper powder – 1/2 tblsp

Cinnamon – 1 piece

Cloves – 2 – 3

Tomato – 2 (pureed)

Coriander leaves – to garnish



Clean the chicken and marinate with paste for an hour or two. Cook chicken in an extremely low flame for half an hour sprinkling water if necessary.

Take a frying pan add two tblsp butter. When it is hot add pepper, cinnamon, and cloves. When heated add tomato paste and sauté until water dries. Add the chicken and mix well and simmer for 5 – 10 mins. Sprinkle coriander leaves and serve hot.




Chapli Kabab

Do you like Kababs, I love them. I made this once jobless new year. I was home alone in Qatar, while my husband was in India. To make time pass on new years eve I made these, they were lovely… Of course I ate most of them myself, but the few I took to school on the 3rd of January was a big hit with my colleagues. I hope you will try this and let me know how it was.

Recipe from Fauzia’s Kitchen Fun. Find the recipe here verbatim. Thanks Fauzia 🙂


Chicken Mince – 500 gm (all water squeezed out completely)

Egg – 1 (lightly beaten)

Egg – 1 (scrambled)

Onion – 1(finely chopped)

Cumin powder – 1 tsp.

Coriander powder – 1 tsp.

Chillies – 2 (chopped)

Red chilli flakes – 1/2 tsp.

Garlic paste – 1/4 tsp.

Ginger paste – 1/4 tsp.

Tomatoes –  2 (seeded and chopped)

Salt to taste

Black pepper powder – 1/2 tsp

Fresh coriander leaves – 2 tbsp.

Breadcrumbs – 2-3 tbsp.


My new year lunch Jeera rice, chapli kabab, Dal fry, chicken fry, and lemon pickle.


Mix everything together then refrigerate the mixture for half an hour. If you leave them too long, the tomatoes will release water and make the kababs soggy, so they will end up breaking in the oil. You can even shape the patties and place them on a tray, then stick the tray in the freezer for half an hour so they firm up. Then proceed to fry them directly from the freezer…this helps maintain their shape. 🙂

Heat a small non-stick frying pan with 2-3 inches of oil, shape the patties flat and round. Fry them on high heat first then lower the heat to medium low and continue cooking the kababs until the color is nice and dark. Turn them over carefully and cook the other side. Try not to crowd the pan, it will be easier to turn if you do 2-3 at a go. Remove and drain on kitchen towels. Drizzle some lemon juice on them before serving. Serve with onions and mint chutney.

Here is a last look



Fried Chicken Kababs

These Kababs are to die for, soft, succulent, pieces of non veg heaven. This recipe is from Ria’s Collection. Less talking not, so onto the recipe. I am copy pasting her recipe verbatim from her site for my convenience. But I really believe you guys must take a dekko at the original recipe here, if not for anything else at least to ogle her photos. Thanks Ria for the awesome recipe. This is a keeper.

4 tbsp maida/ all purpose flour
2 tbsp cornstarch/cornflour
2 tbsp red chili powder
2 tbsp ginger garlic paste
2 eggs
1 tbsp cumin powder
2 tsp garam masala
1 tsp coriander powder
Juice of 2 limes (or to taste)
3 green chilies, finely chopped
1/4 tsp red food colour,optional ( I used it)
Salt to taste

1 kg chicken, with bones (I used a whole chicken)
Oil for deep frying

Method: In a bowl, whisk together all the ingredients from maida to salt. Add a few extra drops of water if the batter is very thick. Add the chicken pieces and mix to coat well. Let it marinate, covered, in the fridge for 3-4 hours. Heat oil on high heat, in a deep vessel. Reduce the heat to medium-high and add the chicken pieces, a few pieces at a time. Fry for 3-4 mins turning the pieces occasionally. If you fry it further, the colour of the coating will change from red to brown, if you used food colour. Drain on paper towels and serve hot with a few lime wedges & onions rings.

I am repeating what I already said. This recipe is from Ria, copied VERBATIM. Original recipe is here


Chilly Pork

Chilly Pork

Spicy yet sweet chilli pork

Spicy yet sweet chilli pork

Let me tell you something I am not a regular eater of pork… I can count the number of times I have had pork in my one hand.  But, once in a while I think its okay to let down your hair and go crazy… eat some pork… Sure it’s not healthy, but hey eating unhealthy once in a while never hurt anyone…. right … well right.

This recipe was shared by a Mr. Sumod Tom and his wife on a group I am on FB. I did make minor changes, it was phenomenal. I urge you to try it.

Pork Cubed-1 Kg (with skin and fat)
Kashmiri Chilli- 12 to 15 deseeded (and soaked in 3 table spoon vinegar, and ground to paste, best results when ground in stone grinder

Turmeric powder- 1/2 – 1 teaspoon
Shallots-1/2 kg (crushed)
Garlic-1 big pod full (crushed)

Sugar – 1 tsp
Vineger-3 table spoon

Spicy yet sweet chilli pork

Spicy yet sweet chilli pork


In a frying pan, add a few pieces of pork fat and let it melt.  Add the crushed garlic, sauté well, add a tsp sugar, flowed by shallots and sauté well till it turns golden brown.  Add the turmeric powder and the chilli paste, sauté well, add the pork and salt. Sauté well on high heat for 5 minutes, add water as required, a little at a time. Cover and cook on low heat till done. Keep checking the amount of water to make sure it doesn’t go all dry.
Yummy pork curry is ready.

Chilli Pork with Upma

Chilli Pork with Upma

Sumod Tom’s recommendations:

  1. Option, you can reduce the amount of vinegar and add crushed blanched tomatoes, I used vinegar only
  2. Use finely ground whole deseeded dried kashmiri chilli. .do not compromise for chilli powder.
  3. Use shallots, not onions.
  4. Use the fatty cut…fat and meat together
Sumod Tom's version

Sumod Tom’s version

My slight changes

  1. I didn’t have any Kashmiri chillies I used 7 normal red chillies with their seeds. Blitzed it up in the mixie.
  2. I used balsamic vinegar for a slight sweetness and darker colour.



Chicken Chilly Fry

Today’s recipe is a yummy chicken dish…ladies and gentlemen a word of caution…this is not for the calorie conscious…diet shouldn’t figure anywhere here but yumm definitely does figure…this is from my favourite TV chef…Dr. Lekshmi Nair. I hope you will make this chicken fry and enjoy it with the rest of your family


Chicken – 1 ½ kg cut into bite sized pcs                 image

For Marination

Pepper – 2 tsp

Turmeric powder – ½ tsp

Chilly powder- 1 tsp

Salt – as required

Grind to make a coarse paste

Shallots – 8

Garlic cloves –10 cloves

Ginger –2 inch piece

Green Chillies – 10

For Masala

Onion – 2 sliced

Tomato – 4 sliced

Soya sauce – 1 ½ tblsp

Coriander leves – ½ cup

Curry leaves – as required

Pepper powder – 1 tsp



Marinate chicken with marination masala and keep aside for ½ an hour. Keep the ground masala ready.

Deep fry the sliced onions in hot oil till golden brown. Keep aside.

Add the chicken to the same hot oil. Cover and deep fry till golden brown and keep aside. Keep stirring at infrequent intervals.

Pour out the leftover oil leaving 2 tblsp oil. Add the crushed paste, a bit of curry leaves amd sauté till raw smell goes. Add the tomatoes and stir till fully mashed and oil separates. Add fried chicken, fried onions, soya sauce, 1 tsp pepper powder, coriander leaves and mix well. Keep on stove for another five minutes. Take off fire and garnish with leftover coriander leaves.

Yummy chicken chilly fry is ready….





Grilled Tandoori chicken wings

Yumm… seriously yumm, so easy, quick (except for the marination time), it is one of my favourite starter food of late. Just marinate the chicken wings in the masala (store bought or home made) and grill it till done… that’s it.


Chicken Wings – 500 grams

Chilly powder – 2 tsp

Coriander powder – 1 tsp

Turmeric powder – 1/2 tsp

Cumin powder – 1/2 tsp

Garam Masala – 1/2 tsp

Hung curd – 1/2 cup (normal curd put through a strainer suspended over a bowl for half an hour)

Lemon juice- 1/2 lemon

Mustard oil – 1 tsp (you can use more)

Dried Mint leaves – 1 tsp (crushed)

Dried Fenugreek leaves – 1 tsp (crushed)

Salt – to taste

Water – as required

Tandoori Chicken wings

Tandoori Chicken wings


Make a paste with all the ingredients except chicken wings, using a little water. Marinate the chicken wings for at least an hour. Half an hour is barely sufficient, overnight is awesome. Preheat the oven/grill/tandoor and bake it for ten minutes on one side. Flip it to the other side and cook for 5 minutes. You can test the doneness by touching the surface. If there is any sticky masala pop it in the oven for a couple of minutes more. Thats it.. simple isn’t it?

Serve hot with Mint chutney.

Tandoori Chicken wings

Tandoori Chicken wings

Ingredients for mint chutney
Mint – 1  bunch, cleaned and leaves separated
Coriander leaves – 1/2 bunch
Green chilli – 4-5
Ginger – 1 inch piece chopped
Hung curd  – 3-4 tbsp
Salt – to taste
Oil- 1 tsp
In a pan heat oil and once it turns hot add the ginger, mint leaves and  coriander leaves. Keep sauteing till the leaves wilt. Add the green chillies and salt. Let it cool down well. Blend in mixie with 1 tblsp curd till smooth. Add the remaining curd and blend again. Khallas..
I hope you will make this, enjoy it and let me know through the comments.
Till we meet again……