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Indian Pepper Chicken Roast



  • Chicken thighs (cut into bite size pieces) x 1 pound
  • Chopped Cilantro x 1 cup
  • Black Pepper x 6-8 peas
  • Green Chilies x 3
  • Cumin Seeds x 1 teaspoon
  • Turmeric x 1/2 teaspoon
  • Salt x 1 teaspoon
  • Indian All Spice Mix or Garam Masala x 1 teaspoon
  • Big onion sliced x 1
  • Minced ginger and garlic x 2 teaspoons
  • Extra Virgin Olive Oil x 3-4 tablespoons
  • Curry leaves x 1 Stem (Optional)

How to cook:

  1. Start by preparing the Marinade. Put black pepper, cumin seeds, green chillies, and cilantro together and grind it to make a coarse mixture. Don’t grind it too hard or the mixture might turn into a paste and lose the flavor.
  2. Marinate the chicken pieces with the green marinade and add some turmeric. Let the marinate sit for 20 mins or you can leave it overnight for more taste.
  3. Add some oil in the cast iron skillet and let it heat for sometime. Then add the minced ginger and garlic along with curry leaves. Let the mixture sputter for a while.
  4. After the ginger and garlic get a slightly brown color, add the finely chopped onion and sauté for a while.
  5. To speed up the browning of onions add a little salt in the skillet.
  6. After the onions are sauteed well, put marinated chicken pieces in the pan and mix it with the entire concoction for sometime.
  7. Cover the skillet with a glass lid and let the dish cook for 10 mins.
  8. After 10 mins of cooking, remove the lid and keep stirring the mixture while cooking. This keeps the chicken from sticking to the bottom of the skillet.
  9. If needed add little water and cook the chicken to dry it like stir fry.
  10. Once cooked well the chicken pieces will turn color to slightly golden brown.
  11. Keep checking the salt while cooking and add garam masala or Indian All Spice Mix towards the end.
  12. Garnish it with cilantro and serve the dish hot.

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