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Pepper Inferno Chicken 🌶🔥 – a fiery and flavorful chicken recipe packed with bold spices, fresh black pepper, and chili heat! Perfect for spice lovers, this quick and easy chicken dish is ideal with naan, roti, or fried rice. If you love restaurant-style spicy chicken, this is a must-try recipe at home. 💯
🌶 Pepper Inferno Chicken Recipe
Ingredients:

500 g chicken (boneless, cut into medium pieces)

2 tbsp oil (vegetable/olive)

1 medium onion (finely chopped)

1 tbsp ginger-garlic paste

2–3 green chilies (slit or chopped)

1 capsicum (sliced, optional for crunch)

2 tbsp black pepper (freshly crushed)

1 tsp red chili flakes

1 tsp chili powder (adjust spice level)

2 tbsp soy sauce

1 tbsp vinegar or lemon juice

1 tbsp tomato ketchup (optional for tangy kick)

1 tsp salt (or to taste)

Fresh coriander or spring onion (for garnish)

Instructions:

Marinate the chicken

Mix chicken with 1 tbsp soy sauce, 1 tsp vinegar, 1 tsp black pepper, and a pinch of salt.

Let it rest for at least 20–30 minutes.

Cook the base

Heat oil in a pan. Add onions, sauté until golden.

Add ginger-garlic paste and green chilies, fry till aromatic.

Add the spice kick

Toss in capsicum slices, black pepper, chili flakes, and chili powder. Stir well.

Cook chicken

Add marinated chicken to the pan. Stir-fry on high heat for 5–7 minutes until chicken is sealed.

Lower heat, cover, and cook for another 10 minutes until chicken is tender.

Add sauces

Mix in soy sauce, vinegar/lemon juice, and ketchup (if using). Stir-fry for 2 minutes until the chicken is coated well.

Finish & Serve

Garnish with fresh coriander or spring onions.

Serve hot with naan, roti, or fried rice.

⚡ Tips for Extra Inferno Heat:

Add bird’s eye chilies or habanero for fiery spice.

Dry roast black peppercorns before crushing for a smoky kick.

Serve with cooling raita or yogurt dip to balance the heat.