Chicken with peppercorns and shredded ginger

Chicken with peppercorns and shredded ginger

Indian Food Made Easy
Vanessa Courtier

This dish is one of our family basics and whenever certain friends came over for dinner they hoped, nay, almost asked in advance, for this dish. I soon anticipated the question and made it almost to order. The predominant flavours of this dish are the freshly ground black pepper, plus ginger and coriander. All the other ingredients round off these clean and intense flavours. Really, truly delicious.


Quantity Ingredient
1kg chicken joints, skinned with all visible fat removed
3 tablespoons vegetable oil
1 small onion, peeled and finely chopped
1-2 green chillies, to taste
15g fresh ginger, peeled and sliced into thin shreds
1 tablespoon coriander powder
salt, to taste
200ml water
1 tablespoon black peppercorns, coarsely ground, or to taste
1/2 teaspoon garam masala
2 teaspoons lemon juice
2 handfuls chopped fresh coriander leaves and stalks


Quantity Ingredient
30g garlic, peeled
10g fresh ginger, peeled
1 teaspoon garam masala
1 chicken stock cube, dissolved in 3 tbsp hot water


  1. Make a paste with the garlic, ginger, garam masala and chicken stock. Tip into a non-metallic bowl, add the chicken, stir to coat well and marinate in the fridge for at least 1 hour or for as long as possible. Return to room temperature before cooking.
  2. Heat the oil in a non-stick saucepan. Add the onion and saute for about 8 minutes or until brown. Add the green chillies, ginger, coriander powder and salt and cook for 30–40 seconds.
  3. Add the chicken with the marinade and sear on all sides, about 3–4 minutes. Add the water and black pepper and bring to a boil. Then lower the heat, cover and simmer for 20–30 minutes until the chicken is tender. Stir the pan occasionally, adding splashes of hot water if necessary.
  4. Increase the heat and stir the chicken for at least 3–4 minutes to reduce the gravy to just a few tablespoons. Stir in the garam masala, lemon juice and coriander just before serving.
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