Garlic and Pepper Chicken Recipe

Bookmark and Share

Garlic and Pepper Chicken


  • 2 lbs. boneless, skinless chicken thighs
  • 3 Tbsp. canola oil
  • 4 to 5 slivers cinnamon stick
  • 1 bay leaf
  • 2 dried red chili peppers
  • 1 tsp. cumin seeds
  • 1 tsp. ural dal
  • 1/4 tsp. fennel seeds
  • 1/2 cup chopped onion
  • 10 garlic cloves, peeled and cut in half
  • 1/2 tsp. turmeric powder
  • 1 Tbsp. minced fresh ginger
  • 1 1/2 tsp. ground black pepper and cumin powder
  • 1 1/2 tsp. salt
  • 1 tsp. curry powder (more, if desired)
  • 3/4 tsp. cayenne powder
  • 1/4 cup tomato sauce
  • 1/4 cup red onion, chopped lengthwise (optional)


  1. Cut chicken into medium-size pieces. Rinse, drain, and set aside.
  2. Heat oil in a cast-iron skillet over medium heat. When oil is hot, but not smoking, add cinnamon sticks, bay leaf, red chili pepper, cumin, fennel seeds and ural dal.
  3. Add onion and garlic. Saute for few minutes. Stir in turmeric powder.
  4. Add chicken and ginger to skillet. Cook, covered, over low heat until the chicken is partially cooked.
  5. Add black pepper and cumin powder, salt, curry powder, and cayenne powder. Stir well to coat the chicken with spices. Add tomato sauce and about 2 tablespoons water. Stir and cook chicken, covered, over medium heat for 12 to 15 minutes. During the cooking process, stir often to prevent chicken from sticking to the skillet.
  6. To enhance flavor or to increase tenderness of chicken, add red onions over the chicken. Remove from heat.
  7. Note: Boneless skinless chicken breasts may be used in place of chicken thighs. Adjust other seasonings according to your taste. Serves 4 to 6

← Back to show page