Black Pepper Chicken

Cook Time 50 mins cooking, 1 hour marinating

Servings 4-6


1 kg chicken joints (thighs, legs) skinned with all visible fat removed 

3 tbsp vegetable oil

1 small onion, finely chopped

1-2 green chillies, pierced

2” peeled chunk of ginger, shredded

1 tbsp coriander powder

1 tbsp black peppercorns, coarsely ground or to taste

200 ml water

2 tsp lemon juice

½ tsp garam masala

salt to taste

two handful chopped fresh coriander, leaves and stalks


30g garlic, peeled

10g fresh ginger, peeled

1 tsp garam masala

1 chicken stock cube, dissolved in 3 tbsp hot water


Make a paste of the ginger and garlic with the garam masala and chicken stock. Add it to the chicken and marinate for as long as possible in the fridge, or for at least an hour.

Heat the oil in a non-stick saucepan. Add the onion; sauté until brown for about 8 minutes. Add the green chilli, ginger, coriander powder and salt and cook for 30-40 seconds.

Allow the chicken to return to room temperature once marinated. Add the chicken and sear on all sides, for about 3-4 minutes. Add the water and black pepper and bring to the boil.

Lower heat, cover, and simmer for around 20-30 minute, until the chicken is tender. Stir occasionally, adding splashes of hot water, if necessary.

Increase the heat and toss and turn the chicken in the gravy for a good 4-5 minutes to reduce the gravy to just a few tablespoonfuls. Stir in the garam masala, lemon juice and the coriander, and serve with rice or naan bread. 


Black Pepper Crab


Black Olive and Pork Meatballs