Dhaba Style Pepper Chicken
Summary
- This recipe presents a spicy and flavorful Dhaba-style pepper chicken. Boneless chicken pieces are marinated, deep-fried until crispy, and then tossed in a vibrant sautéed mixture of onions, garlic, chilies, and aromatic spices, creating a delicious and zesty dish.
All Ingredients - For Marination
- Boneless Chicken 150 gm
- Salt 1/2 tsp
- Coriander Powder 1/2 tsp
- Turmeric Powder 1/4 tsp
- Pepper Powder 1 tsp
- Ginger Garlic Paste 1 tsp
- Corn Flour 3-4 Tbsp
- Maida (All-purpose flour) 4 Tbsp
All Ingredients - For Sautéing
- Oil as needed
- Garlic 8-10 cloves, crushed (skin on)
- Red Chilli (Badgi) 1-3 pieces
- Onion 1 large, sliced
- Green Chillies 10 pieces, chopped
- Curry Leaves 10-15 leaves
- Coriander Powder 1 tsp
- Turmeric Powder 1/4 tsp
- Salt to taste
- Pepper Powder 2-3 Tbsp
- Soy Sauce 1 tsp (optional)
- Coriander Leaves for garnish
Tools You'll Need
- Kadai
- Wok
Don't have an ingredient? Try these swaps
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Cornstarch?
- 2 tbsp all-purpose flour (per 1 tbsp cornstarch)
- Arrowroot powder (1:1)
- Tapioca starch (1:1)
No All-purpose flour?
- White whole wheat flour (1:1)
- 1 cup minus 2 tbsp + 2 tbsp cornstarch (cake flour swap)
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Curry leaves?
- 1 bay leaf + a pinch of lemon zest — Aroma only — flavor is unique.
No Soy sauce?
- Tamari (1:1) — Gluten-free option.
- Coconut aminos (1:1, milder & sweeter)
- Worcestershire sauce + a pinch of salt
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Marinate the Chicken
To the boneless chicken pieces, add salt, 1/2 tsp coriander powder, 1/4 tsp turmeric powder, 1 tsp pepper powder, and 1 tsp ginger garlic paste. Mix well. Then, add 3-4 Tbsp corn flour and 4 Tbsp maida (all-purpose flour) and mix thoroughly until the chicken pieces are evenly coated. You can let it for or fry immediately.
Step 2: Deep Fry the Chicken
Heat oil in a kadai (wok). Once the oil is hot, carefully add the chicken pieces and deep fry them until they turn light golden brown and are cooked through. Avoid over-frying to keep them tender. Remove the fried chicken pieces and set aside.
Step 3: Sauté the Aromatics
In the same kadai, using the leftover oil (adjust quantity if needed), add the crushed garlic cloves (with skin), 1-3 pieces of red Badgi chilies, and the sliced onion. until the onions become translucent and slightly softened.
Step 4: Add Green Chillies and Curry Leaves
Once the onions are translucent, add the chopped green chilies and curry leaves to the kadai. Continue to for a few minutes until the green chilies are slightly cooked and the curry leaves are fragrant.
Step 5: Incorporate Spices and Fried Chicken
Add the remaining 1 tsp coriander powder, 1/4 tsp turmeric powder, and salt to taste (for the vegetables). Mix well. Then, add the remaining 2-3 Tbsp of pepper powder and 1 tsp of soy sauce (optional). Stir to combine all the spices. Finally, add the previously deep-fried chicken pieces to the kadai and toss everything together, ensuring the chicken is well coated with the spice mixture.
Step 6: Simmer and Serve
Cover the kadai with a lid and let the pepper chicken for on low heat, allowing the flavors to meld. Once done, remove from heat. Garnish with freshly chopped coriander leaves and serve hot.
Pro Tips
• Adjust the quantity of green chilies and pepper powder according to your spice preference.
• For a richer flavor, you can use bone-in chicken pieces.
• Soy sauce is optional, add it if you prefer a slight umami kick.
Variations
• For a milder version, reduce the number of green chilies and pepper powder.
• Add a dash of lemon juice at the end for a tangy twist.
Storage & Leftovers
How to keep what you don't finish — pulled straight from the recipe.
- Store
In the same kadai, using the leftover oil (adjust quantity if needed), add the crushed garlic cloves (with skin), 1-3 pieces of red Badgi chilies, and the sliced onion.
From this CreatorMore from Kamaths Veg N Non veg
Other recipes converted from Kamaths Veg N Non veg's cooking videos.
Special Egg Rice
Cuisine
Indian · Indo-Chinese
Prep + Cook Time
30 Minutes
Difficulty Level
Easy
Spicy Cucumber Idli
Cuisine
Indian · South Indian
Prep + Cook Time
40 Minutes
Difficulty Level
Easy
Lemon Chicken – Indo-Chinese Style
Cuisine
Indo-Chinese
Prep + Cook Time
45 Minutes
Difficulty Level
Medium
Soya Keema Matar Masala | Soya Keema Green Peas Masala | Soya Keema Recipe
Cuisine
Indian · North Indian
Prep + Cook Time
40 Minutes
Difficulty Level
Medium
Masala Puri (Shivmogga Style)
Cuisine
Indian · Karnataka
Prep + Cook Time
40 Minutes
Difficulty Level
Medium
Similar RecipesYou might also like
Other recipes in the same cuisine, meal type, or style — ready to cook whenever you are.
Chicken Biryani – Indian Style
Cuisine
Indian · Mughlai
Prep + Cook Time
1 hr 50 min
Difficulty Level
Medium
Chicken Biryani – South Indian Style
Cuisine
Indian · South Indian
Prep + Cook Time
1 hr 15 min
Difficulty Level
Medium
Chicken Masala
Cuisine
Indian · North Indian
Prep + Cook Time
55 Minutes
Difficulty Level
Medium
Chicken Curry – Bengali Style
Cuisine
Indian · Bengali
Prep + Cook Time
1 hr 15 min
Difficulty Level
Medium
Spicy Chicken Curry – Raw Vegan Style
Cuisine
Indian · Raw Vegan
Prep + Cook Time
3 hr 55 min
Difficulty Level
Easy
Onion Uttapam with Poondu Chutney
Cuisine
Indian · South Indian
Prep + Cook Time
45 Minutes
Difficulty Level
Comments
Sign in to leave a comment on this recipe.
Loading comments...