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Peppercorn Chicken Kebab – Homemade!

When you think of the process of making Kebabs, what invariably comes to mind are images of large Tandoors (ovens), skewers and meat marinating for days. Thankfully, the process can be simplified without compromising the culinary experience, and you can make Kebabs with an authentic taste in your kitchen at home. Today’s post tells you how to make an exotic Peppercorn Chicken Kebab that’s quite famous across northern India.

The ingredients that you will require are:


  1. Chicken, boneless: 500 gram

  2. Yogurt (Dahi): 100 gram

  3. Mustard Oil: 5 tablespoon

  4. Onions: 2, medium sized

  5. Ginger Garlic Paste: 2 tablespoon

  6. Black Peppercorns (Kali Mirch): 3 teaspoon

  7. Lemon (Nimboo) Juice: 1 tablespoon

  8. Turmeric (Haldi) Powder: 1 teaspoon

  9. Red Chillies (Lal Mirch): 2

  10. Red Chilli (Lal Mirch) Powder: 1 teaspoon

  11. Garam Masala: 2 teaspoon

  12. Mace (Javitri): 1 teaspoon

  13. Coriander (Dhania) Seeds: 1 teaspoon

  14. Fennel (Saunf): 1 teaspoon

  15. Cumin (Jeera) Seeds: 1 teaspoon

  16. Fenugreek (Methi) Seeds: Half a teaspoon

  17. Milk: 50 millilitres

  18. White Butter: for basting

  19. Salt: to taste


Wash the boneless chicken and drain the excess water. Cut the chicken into bite-sized pieces; the pieces should roughly be of the same size. Keep aside for a while to let the chicken pieces dry.

Of the three teaspoons of black peppercorns, take two teaspoons and grind the peppercorns into a coarse powder.

Coarsely chop the onions and put them in a blender to make onion paste.


In a bowl, create a marinade by mixing the yogurt, onion paste, ginger-garlic paste, lemon juice, the powdered peppercorns and salt. Mix well.

Place a frying pan on Low heat and dry-roast the red chillies, red chilli powder, garam masala, turmeric powder, mace, coriander seeds, fennel seeds, cumin seeds, fenugreek seeds and the remaining black peppercorns. Do this for around 5 to 7 minutes, stir constantly. When the rich aroma of the spices fills your kitchen, turn the flame off. Grind the roasted spices into a coarse powder.

Mix these ground spices with the marinade that you had made earlier. Now add the chicken pieces and mix well, ensuring that every piece of chicken is well-coated in the marinade-spices mixture. Add the milk along with one teaspoon of Mustard Oil. Mix well.

Normally, the chicken would need to be marinated for 3 to 4 hours – but in your kitchen you have a device that enables you to take a shortcut: your refrigerator. Place the marinated chicken in the refrigerator (not the freezer) for one hour.

After one hour, take the marinated chicken out of the refrigerator. Heat the remaining Mustard Oil in a pan on Medium heat. When the oil reaches its smoking point shallow fry the marinated chicken pieces, basting at regular intervals with white butter, till the chicken is done. Do this in batches – it’s easier to manage and you can ensure that some of the pieces don’t get fried to a crisp. Use a fork to check the texture of the chicken – it should be soft, very soft.

Your Peppercorn Chicken Kebabs are now ready to be served. You can simply serve them on a platter; or if you want to add an ethnic touch, you can arrange the pieces on mini skewers and serve them on a traditional Thali.

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