Cast Iron

Indian Pepper Chicken Roast in Cast Iron Skillet

March 29, 2018
4 Ratings
Photo by Jiya Ann
  • Serves 3-4
Author Notes

This south Indian recipe is one of my family favorite. It is a spicy and dry side dish made by marinating chicken thighs in a green marinade and roasted along with caramelized onions in a Cast Iron Skillet. It is a quick and easy recipe.
Cilantro and black pepper combination is also a proven fast remedy for common cold.
This is one of my favorite ‘Go-to’ recipe to have during those cold rainy days. Best had along with Roti or Rice or even wrapped in a tortilla! —Jiya.A

What You'll Need
  • 1 pound Chicken thighs(cut into bite size pieces)
  • 3 Green Chilies
  • 1 cup Chopped Cilantro
  • 1 stem Curry leaves(Optional)
  • 6-8 Black Pepper corns
  • 1 teaspoon Salt
  • 1 teaspoon Cumin Seeds
  • 1 teaspoon Garam Masala/ Indian All spice mix
  • 1/2 teaspoon Turmeric
  • 1 Big Onion sliced
  • 2 teaspoons Minced Ginger and garlic
  • 3-4 tablespoons Extra virgin Olive oil
  1. For the Green Marinade-Grind together black pepper, cilantro, cumin seeds and green chilies to a coarse mixture(not too fine paste).
  2. Now marinate the chicken pieces in the green marinade along with some turmeric for about 20 mins or overnight.
  3. In a cast iron skillet, heat some oil and add, the minced ginger and garlic and curry leaves.Let the curry leaves splutter.
  4. Once the ginger and garlic get slightly browned, add the onion slices and sauté well.
  5. Add a pinch of salt to speed the browning of onions.
  6. Once the onions are well sautéed, add the marinated chicken pieces and mix well.
  7. Cover with a glass lid and cook for about 10 mins.
  8. Now remove the lid and let it cook. Keep stirring in between so that it doesn’t stick to the bottom of the skillet.
  9. Add little water if needed and cook dry like a stir-fry.
  10. Chicken pieces should turn slightly golden brown.
  11. Check salt in between and sprinkle gram masala towards the end.
  12. Serve hot garnished with chopped cilantro.

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1 Review

Ruth November 2, 2019
Made this for a Sunday dinner. It was fabulous. It's going to be a welcome addition to our winter 'regulars' list this year. It's easy, smells great and has a complex set of flavours we adored. We were lucky to find fresh curry leaves which helped brighten the taste. We ate it with raita and rice and would probably make another small side dish - like a tomato salad - next time. Thanks!