Creamy Pepper Chicken

How does a whole year just whiz by? 2017 got over in a flash and the 21st century in finally out of it’s teens!

Here’s wishing you a very Happy 2018. I believe it’s the norm to wish everyone a ‘happy new year’ all of January.

I’ve had the time of my life this past Christmas cooking cakes and planning festive meals for my extended family. Altho it wasn’t easy for me to juggle multiple tasks and it really got me thinking of creating a quick chicken recipe that would be a crowd pleaser. I was looking for something which was on par with the dining out options we have nowadays and more importantly would suit all palates, especially keeping in mind picky kids and adults from various backgrounds. Chicken curry is always a popular choice, but here’s my version (sans the usual heavy masalas) which is a marriage of Indian and continental tastes and trust me when I say, it’s going to be the star of your dinner table. This curry is a gluten free version and it can also be made diary free with a simple replacement of ingredients. You can also make a boneless version of this if you have very young kids dining (ingredient list is also included for this version below the main recipe).

If you like this easy curry, please do give it a try, it’s so simple even a novice can whip this up. Do share your creations on social media with the hashtag #saffronbowl


1 kg fresh chicken (cut small)

1 tbsp vegetable oil/ ghee

1 large onion thinly sliced

2 green chilies slit

2 tsp finely crushed ginger-garlic (or just use the readymade paste)

200 ml thick cooking cream

2 tsp crushed black pepper

1 tsp finely green cardamom powder

1 tbsp Himalayan sat

Heat the oil and add the onions and green chilies. Fry them up until the onions are golden brown in colour and you get that faint fragrance of green chili. Now add the chicken pieces, salt and stir fry until the meat gets a golden hue. Cover and cook for 15 minutes on low heat as the chicken releases its natural juices. Add the cooking cream, cracked black pepper, green cardamom and 3/4 cup water to the chicken, mix it well and bring to a slight boil. Now cover and cook on low for 30 minutes or until the chicken is well cooked and fork tender. Adjust salt as per taste. Feel free to add more water if the consistency of the gravy is overly thick. This curry is supposed to be slightly thick and creamy, but must be pour-able.

Garnish with slivered green chillies and a pinch of freshly cracked black pepper and serve it hot with steamed rice, roti’s or naan.

Tip- You can make a dairy free/paleo version of the same recipe by replacing the 200 ml cream with thick Cashew cream (1/2 cup raw cashews soaked in water for an hour or two and blended into a fine paste).

Below is the boneless version with the dairy free ingredients list-

500 fresh boneless chicken cut into cubes

1 tsp vegetable oil

1 small onion thinly sliced

1 green chilly slit

1 tsp finely crushed ginger-garlic paste

100 ml thick cashew cream

1/2 tsp crushed black pepper

1/2 tsp finely green cardamom powder

1 tsp Himalayan sat

Follow the same cooking method as above.

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