Pepper Chicken is a hot & spicy dry curry made by cooking chicken with freshly grinded spices along with small and tempering whole spices. Pepper Chicken is a good choice of curry for flatbread like roti, naan, chapati & rice meal and could be relished as a starter as well. Pepper Chicken recipe is explained in this post with step by step pictures and video.
Pepper Chicken is one of the easiest chicken recipes I’ve learnt through my cooking days. It is one of the nonveg recipes that I learnt first and since then this has become our family favourite too.
About Pepper Chicken
Pepper Chicken can be made dry or gravy but this version is our staple. Most restaurants serve Pepper Chicken dry unless mentioned as Pepper Chicken Masala. I saw this Pepper Chicken Recipe in a small booklet given to me by amma. First when I tried itself we all loved it and since then it has become a regular demand to cook this Pepper Chicken. I adapted the recipe to our liking and here is one of the best Pepper Chicken Recipe for you all.
Pepper Chicken is one of the most popular orders in South Indian hotels. But each region has a own way of making it. I am very choosy dining at nonveg hotels and I love Pepper Chicken served at Valarmathi Mess in Coimbatore.
For making Chettinad Pepper Chicken Masala you can add 1/2 tsp homemade chettinad masala spice mix. If adding chettinad masala power then half the ingredients mentioned in roast, grind and add it.
Pepper Chicken is hot, spicy, aromatic dry curry perfect to serve with rice or chapathi. Do try this and enjoy!
Pepper Chicken Ingredients
- Chicken – Choose tender fresh broiler chicken which would be great for this. The size of each chicken piece can be your choice and preference.
- Tempering – A basic tempering with oil, cinnamon, cloves, cardamom, cumin seeds, curry leaves and green chillies is made.
- Spices to roast – Whole black pepper, fennel seeds and coriander seeds are first roasted and grinded to make fresh pepper chicken masala powder.
- Spice Powders – Turmeric powder, red chilli powder and garam masala powder is ued.
- Others – Small onion and ginger garlic paste are used for this.
More Chicken Recipes
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Pepper Chicken
Pepper Chicken is a hot & spicy dry curry made by cooking chicken with freshly grinded spices along with tempering whole spices and small onion. Pepper Chicken is a good choice of curry for flatbread like roti, naan, chapati & rice meal and could be relished as a starter as well. Pepper Chicken recipe is explained in this post with step by step pictures and video.
Ingredients
To roast and grind
- 1 tsp whole black pepper
- 1 tsp fennel seeds
- 1/2 tsp coriander seeds
To temper
- one 1 inch cinnamon
- 2 nos cloves
- 2 nos cardamom
- 1/2 tsp cumin seeds
- few curry leaves
Instructions
To a fry pan add 1 tsp fennel seeds, 1 tsp whole pepper and 1/2 tsp coriander seeds.
Dry roast until golden and aromatic.
Transfer to a plate cool down completely.
Grind it to a powder slightly coarse is also ok. Set aside.
Heat 2 tbsp oil in a kadai. Add one 1 inch cinnamon, 2 cloves, 2 cardamom, 1/2 tsp cumin seeds. Let it splutter.
Add few curry leaves let it splutter.
Give a quick saute.
Add 1/2 cup heaped small onion sliced along with required salt.
Saute until onions turn transparent then add 1 tsp ginger garlic paste.
Saute for a minute.
Add 300 gms cleaned chicken pieces along with 1/4 tsp turmeric powder.
Saute well for atleast 5 mins until the texture and color of chicken changes.
Add 3/4 cup water and give a quick mix.
Let it start to boil.
Cook covered for 20-25 mins or until chicken tends tender.
Open and check if chicken is cooked soft.
Give a quick saute. Do not overcook.
Add fresh prepared powder along with 1/4 tsp red chilli powder and 1/4 tsp garam masala powder.
Saute for 2 mins.
Finally add 1/4 tsp freshly grinded pepper powder along with few fresh curry leaves.
Give a quick mix and switch off.
Pepper Chicken is ready!
Video
Notes
- This Pepper Chicken is a dry curry and suits well with rice or even rotis.
- Adding freshly ground pepper powder gives a nice flavour but check the spice level before adding it.
- Adjust spice level according to your preference.
- You can roast and grind the powder in bulk and store for a month in room temperature but freshly grinding gives great flavour.
- Do not overcook chicken as it might turn rubbery and hard.
Nutrition Facts
Pepper Chicken
Amount Per Serving (150 g)
Calories 386 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 7g44%
Trans Fat 0.1g
Polyunsaturated Fat 5g
Monounsaturated Fat 10g
Cholesterol 113mg38%
Sodium 127mg6%
Potassium 620mg18%
Carbohydrates 13g4%
Fiber 4g17%
Sugar 4g4%
Protein 30g60%
Vitamin A 1286IU26%
Vitamin C 215mg261%
Calcium 125mg13%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Pepper Chicken Recipe Step by Step
1.To a fry pan add 1 tsp fennel seeds, 1 tsp whole pepper and 1/2 tsp coriander seeds.
2.Dry roast until golden and aromatic.
3.Transfer to a plate cool down completely.
4.Grind it to a powder slightly coarse is also ok. Set aside.
5.Heat 2 tbsp oil in a kadai. Add one 1 inch cinnamon, 2 cloves, 2 cardamom, 1/2 tsp cumin seeds. Let it splutter.
6.Add few curry leaves let it splutter.
7.Give a quick saute.
8.Add 1/2 cup heaped small onion sliced along with required salt.
9.Saute until onions turn transparent then add 1 tsp ginger garlic paste.
10.Saute for a minute.
11.Add 300 gms cleaned chicken pieces along with 1/4 tsp turmeric powder.
12.Saute well for atleast 5 mins until the texture and color of chicken changes.
13.Add 3/4 cup water and give a quick mix.
14.Let it start to boil.
15.Cook covered for 20-25 mins or until chicken tends tender.
16.Open and check if chicken is cooked soft.
17.Give a quick saute. Do not overcook.
18.Add fresh prepared powder along with 1/4 tsp red chilli powder and 1/4 tsp garam masala powder.
19.Saute for 2 mins.
20.Finally add 1/4 tsp freshly grinded pepper powder along with few fresh curry leaves.
21.Give a quick mix and switch off.
22.Pepper Chicken is ready!
Serve hot with rice or roti.
Expert Tips
- This Pepper Chicken is a dry curry and suits well with rice or even rotis.
- Adding freshly ground pepper powder gives a nice flavour but check the spice level before adding it.
- Adjust spice level according to your preference.
- You can roast and grind the powder in bulk and store for a month in room temperature but freshly grinding gives great flavour.
- Do not overcook chicken as it might turn rubbery and hard.
Storing & Serving Suggestion
Serve it with rice, roti, phulka, jeera rice, pulao or even idli, dosa. This is a spicy and hot chicken curry that goes well with almost any flatbread or rice.
This Chicken Curry keeps well in room temperature for a day and in fridge for 2 days. If storing in fridge reheat by adding little water and then serve it.
FAQS
1.What is Pepper Chicken made of?
Pepper Chicken is made using whole spices for tempering along with freshly roasted, grinded spice mix. First chicken is cooked along with tempering then tossed in the prepared spice mix and cooked until dry to make Pepper Chicken.
2.Is Pepper Chicken good for cold and cough?
Pepper os a great remedy for cold and cough so Pepper Chicken is a great reliever for sorethroast, cold and cough.
3.Whick type of chicken is best for Pepper Chicken?
Broiler chicken tastes best for Pepper Chicken. However you can use country chicken also but pressure cook atleast for 4-5 whistles then proceed with the recipe.
