Non Veg you may serve both as a starter or as a facet dish together with your meal.



  • 500 grams Chicken chopped in cubes with bone
  • 10 cloves Garlic
  • 2 inch Ginger
  • 1 Lemon
  • 1/2 teaspoon Turmeric powder
  • 1/2 teaspoon Salt

Pepper Chicken Masala

  • 2 Onion sliced
  • 4 cloves Garlic chopped
  • 1 inch Ginger chopped
  • 2 Green Chillies slit
  • Salt to taste
  • 3 Curry leaves
  • 2 1/2 tablespoons Black Peppercorns
  • 2 teaspoons Coriander Powder
  • 4 tablespoons Oil


  • 6 Coriander Leaves chopped for garnish
  • 1 teaspoon Black Pepper
  • 1 teaspoon Lemon juice


  1. Make the paste of the ginger and garlic into a blending for the marination. Now upload the fowl portions together with bones, turmeric powder, ginger garlic paste, lemon juice and salt. Mix nicely to combine. Cover the pan, region it withinside the fridge and marinate the fowl for 30 mins.
  2. In a big kadai or a pan heat the oil over medium flame. Add the sliced onion, curry leaves, sliced  chillies, chopped ginger and chopped garlic and saute till the onion softens and turns barely brown.
  3. Once the onions begin to brown, upload the marinated fowl and saute for 2 mins with the onion ginger garlic masala.
  4. After that add coriander powder and beaten pepper. Stir nicely on low flame till the Andhra Dry Pepper Chicken comes collectively from aspects of the pan.
  5. Keep stirring and sprinkle water if required. Cook till the Andhra Dry Pepper Chicken till it’s miles smooth and cooked and the moisture evaporated to make it dry.
  6. Than add 1 teaspoon beaten pepper, 1 teaspoon lemon juice and chopped coriander leaves and provide it a stir. Serve Andhra Dry Pepper Chicken with Steamed rice.



Please enter your comment!
Please enter your name here