Indian Pepper Chicken Recipe

Name: Indian Pepper Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 skinless, bone-in chicken thighs, extra fat removed; 1 tablespoon unsalted butter; 2 teaspoons coarsely ground black peppercorns (see Notes); 2 cups plain nonfat yogurt; 1 tablespoon cornstarch, divided use; 1 tablespoon fresh minced ginger; 1 tablespoon minced garlic; 2 minced serrano chiles, seeds intact; 2 teaspoons sea salt; 3/4 teaspoon ground cumin; 1 teaspoon ground coriander; 1 cup fresh cilantro, chopped; Cooked brown rice

Servings: persons

12 skinless, bone-in chicken thighs, extra fat removed
1 tablespoon unsalted butter
2 teaspoons coarsely ground black peppercorns (see Notes)
2 cups plain nonfat yogurt
1 tablespoon cornstarch, divided use
1 tablespoon fresh minced ginger
1 tablespoon minced garlic
2 minced serrano chiles, seeds intact
2 teaspoons sea salt
3/4 teaspoon ground cumin
1 teaspoon ground coriander
1 cup fresh cilantro, chopped
Cooked brown rice

1
Rinse the chicken and pat dry.
2
Heat the butter in another small pan and toast the peppercorns for one minute, set aside.
3
In a large saucepan, stir together yogurt, 2 teaspoons cornstarch and next six ingredients.
4
Add the chicken and mix well.
5
Marinate 30 minutes at room temperature.
6
Cover and bring to boil over medium heat.
7
Reduce the heat and simmer, turning the chicken occasionally.
8
Chicken should simmer about 35 minutes.
9
If there is a lot of liquid, leave the lid off while cooking.
10
Reduce the heat, shaking pan occasionally until there is just one cup of liquid and chicken is no longer pin inside.
11
If the sauce does not seem thick enough, mix the last teaspoon of cornstarch with teaspoon cold water and add it to the remaining liquid in pan and boil, stirring constantly.
12
Scatter the cilantro over the top and lower heat.
13
Pour the peppercorns over the chicken and gently mix in.
14
Cover and let stand 5 minutes before serving.
15
Serve the thighs over rice with the sauce.

668

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 13 ingredients. The key ingredients include: 12 skinless, bone-in chicken thighs, extra fat removed, 1 tablespoon unsalted butter, 2 teaspoons coarsely ground black peppercorns (see Notes), 2 cups plain nonfat yogurt, 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