Indian Pepper Chicken Recipe

Name: Indian Pepper Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large boneless chicken breasts, preferably with skin; 2 tablespoons coarsely crushed black peppercorns, or more to taste, plus 1 tablespoon whole peppercorns; 1/2 cup chicken stock or bouillon; Oil for panfrying, such as canola; 4 to 6 onions, chopped; 2 to 4 cloves garlic, chopped; 8 ounces chicken livers, or more If desired, cleaned and chopped; Salt; 2 teaspoons fresh green peppercorns or dried green peppercorns, reconstituted in 3 tablespoons hot water for 10 minutes, drained, and coarsely crushed; 2 to 4 tablespoons butter or ghee (optional); 2 teaspoons finely chopped fresh ginger

Servings: persons

4 large boneless chicken breasts, preferably with skin
2 tablespoons coarsely crushed black peppercorns, or more to taste, plus 1 tablespoon whole peppercorns
1/2 cup chicken stock or bouillon
Oil for panfrying, such as canola
4 to 6 onions, chopped
2 to 4 cloves garlic, chopped
8 ounces chicken livers, or more If desired, cleaned and chopped
Salt
2 teaspoons fresh green peppercorns or dried green peppercorns, reconstituted in 3 tablespoons hot water for 10 minutes, drained, and coarsely crushed
2 to 4 tablespoons butter or ghee (optional)
2 teaspoons finely chopped fresh ginger

1
1 Cut several 1/2- to 1-inch-long slashes in each chicken breast, and rub the breasts with half of the crushed black peppercorns.
2
2 In a small pot, combine the chicken stock and whole peppercorns and bring to a boil.
3
Reduce the heat, cover, and keep at a simmer.
4
3 Heat a tablespoon or so of oil in a large, deep skillet over high heat.
5
Saute the onions and garlic with the rest of the crushed black pepper for 3 to 5 minutes, until starting to lightly brown.
6
Transfer to a bowl or plate.
7
4 Season the chicken breasts and livers with salt.
8
Add the breasts to the pan and cook for 3 to 4 minutes over high heat.
9
Reduce the heat to medium-high, add the livers, onions and garlic, green peppercorns, and chicken stock (with or without the whole peppercorns left in), and cook for 10 to 12 minutes, until the chicken breasts are cooked through.
10
5 Just before serving, stir in the butter (if desired) and the ginger.
11
If desired, season with more crushed pepper to taste.

786

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 large boneless chicken breasts, preferably with skin, 2 tablespoons coarsely crushed black peppercorns, or more to taste, plus 1 tablespoon whole peppercorns, 1/2 cup chicken stock or bouillon, Oil for panfrying, such as canola, and more.

Yes, Indian Pepper Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Indian Pepper Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions