Fennel Pepper Chicken Recipe
By This simple Fennel Pepper Chicken Recipe leaves you with a ton of sweetness. This recipe is easy to make and full of flavor and makes your meal the best. This spicy recipe required some basic ingredients to make it. Fennel Pepper Chicken Recipe is not only famous in South Asia but also famous in other countries.
This chicken dish is loved especially when involving fennel and lemon. This one-pan dish is really easy to make and aromatic anise flavor of fennel and its juicy bite. In this recipe, boneless chicken is used but I prefer you to use chicken thigh with bones. The chicken that you are using is coated in lemon and herb sauce which makes its taste really delicious.
I have shared many chicken recipes before this you can also check them out and may you love all of them.
- Orange Chicken Recipe
- Honey Sesame Chicken Spicy Recipe
- Chicken Jalfrezi Recipe
- For Cooking videos visit
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Servings: 4-5
Keyword: Fennel Chicken
Author: Allrecipesweb
(Tsp-Teaspoon; Tbsp-Tablespoon)
Chicken – 1 Kg (curry cut pieces with bones)
For the Marination:
- Salt- 1.5 tsp
- Crushed black pepper – 1 tsp
For the Masala paste:
- Onion, thick slices/cubes – 2 large (200 gms)
- Ginger garlic paste – 3 tsp
- Red tomatoes, thick slices/ cubes -3 medium – (200-225 gms)
- Coconut pieces – 6 tbsp (around 40 gms)
- Turmeric powder – 3/4 tsp
- Red Chilli Powder – 3 tsp
- Coriander powder – 3 tsp
- Salt – 1/2 tsp
- Oil- 2 tbsp
Tempering:
- Fennel seeds (Saunf) – 2 tsp
- Curry Leaves- 25-30 leaves
Other Ingredients:
- Oil -4 tbsp
- Crushed Pepper-1 tsp
- Kashmiri Chilli Powder- 3/4 tsp
Preparation:
- Marinate the chicken pieces with salt & crushed pepper.
- Mix & set aside for around 30 mins.
For preparing the Masala paste:
- Heat 2 tbsp oil in a kadhai.
- Add the big slices of onion & fry on medium heat for 3 mins till translucent.
- Add the Ginger Garlic paste and fry for 2 mins on medium heat.
- Now add the coconut pieces & mix everything well. Fry on medium heat for 2 mins.
- Add the tomato slices & 1/2 tsp salt & keep on frying for around 2 mins.
- Now add the Turmeric powder, Red Chilli Powder, and Coriander powder
- Sauté on low flame for around 3 mins till Masala is coated, cooked evenly & the tomatoes are soft.
- Take it out in a bowl & cool. Grind it to make the masala paste.
Process:
- Heat 3 tbsp oil in a kadhai.
- Add the fennel seeds & when it splutters add the curry leaves & give a stir.
- Add in the marinated chicken & fry on high heat for 3 mins. Continue frying on medium heat for another 3 mins till all the water dries up & the chicken pieces are slightly fried.
- Now add the masala paste, mix well & sauté for around 5 mins till oil separates.
- Add 3/4 tsp Kashmiri Chilli Powder, give a mix, and simmer for 2 mins till oil separates.
- Now add 150 ml water, mix well & cook covered for around 10 mins.
- After 10 mins remove the lid, give a stir, and put the lid back again.
- Cover & cook for another 10 mins till the chicken is soft. Remove lid and add another 1 tsp crushed black pepper.
- Give a mix and simmer on low heat for 2 mins till oil separates.
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