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Pepper Chicken

Contributed by:
Ravi Shankar Prasad
Ravi Shankar Prasad*
Professional Cook

Pepper Chicken


Chicken - 1 Kg
Ginger Paste - 1/2 tbsp
Garlic Paste - 1/2 tbsp
Tejpatta - 5
Dry Red Chilli - 5
Lawang (clove) - 5
Chhoti Ilaichi - 5
Black Pepper - 25 gm (coarsely ground)
Butter - 50 gm
Salt To Taste

Method of Preparation

1. Mix with chicken all the ingredients except black pepper.
2. Cook with 250 ml water till chicken is lightly tender.
3. Heat 50 gm butter in a Kedahi. Add chicken.
4. Fry the chicken till dry. Add salt and black pepper.
5. Mix well, garnish with chopped dhaniya patta (optional) and serve.

Notes & Tips


* Ravi Shankar Prasad is a professional cook specializing in all types of Chinese and Indian cuisines. He hails from Nawada district and has over 15 years of experience in professional cooking. He has worked in several hotels and bars/restaurants in Patna including Apsara Hotel and Chanakya Hotel. Presently, he works for Yo China in Patna. He can be contacted at phone number: 9934375952.