Pepper Chicken | How to Make Pepper Chicken

Pepper Chicken Recipe is a spicy dry masala recipe, made with freshly ground pepper and spices. This recipe can be made semi gravy or gravy or served dry as an appetizer. 

 

I love to eat spicy foods during cold weathers. Pepper is often mentioned as the “king of spices” because is said to help in digestion and increasing the body heat and improve respiratory immunity.

I still remember when I would catch a cold as a kid, I would be fed spicy pepper rasam with ghee and pepper chicken fry and I believe it helped me recover faster. 

Jist of recipe :

So coming to the recipe of pepper chicken, this is a very simple recipe made with freshly roasted and ground spices and cooked until dry or semi gravy consistency. 

To me the main hot of the flavour comes from the freshly ground black pepper and generous portion of fresh curry leaves elevates the dish a notch up !

mix of pepper seeds on wooden surface
Photo by Karolina Grabowska on Pexels.com

For vegetarians, I think you can try using paneer in the place of chicken to make paneer pepper masala. I have seen some fellow bloggers on Instagram who have tried it with paneer or even cauliflower will work I believe. 

One can use chicken breasts or chicken thighs in this recipe. But, I prefer meat with bones, it adds a nice taste to the final dish. 

This is a very quick recipe and one call make it in 30 minutes from start to finish. Another thing I like about this recipe is usually, indian recipes required chopping tons of onions and tomatoes, but this recipe is all blend recipe, so the onion is pureed with green chillies and it has no tomatoes.

Some make pepper chicken with tomatoes in it. But I prefer it without tomatoes. Tomatoes tend to dominate the taste when added.

Beware ! is a spicy chicken recipe, so if you wish to cut down or spiciness, you can skip the green chilli or reduce the quantity of red chillies in the spice mix. How ever if you follow the recipe to the T you will discover the authentic taste of pepper chicken.  

Check out my other chicken recipes below, They are all my house favorites. 
  1. Chicken Tawa fry
  2. Chicken Gravy for chapathi and rice
  3. Indian green chicken curry
  4. Butter chicken curry / Murg Makhani
  5. Hyderabadi Chicken 65

Fresh pepper chicken masala can be made ahead of time and stored in an air tight container. Pepper chicken masala will last about a month in the fridge without losing its flavours. Roast the below ingredients in low to medium flame and cool it down and grind it to a powder. 

  • Cumin seeds 
  • Fennel Seeds 
  • Cinnamon Stick 
  • Black Pepper 
  • Coriander seeds 
  • Dry Red chillies 

I  love to eat this pepper chicken with rasam and rice. To me this is the best combination, but this can be paired with coconut milk rice, Ghee Rice or Tomato Dal and rice (Dal and rice) or roti/ chapathi. 

If you try this recipe, let me know what you think! Leave a comment, rate it, and share a picture and tag it #soulsomecooking on Instagram or facebook so I can see it.

 

A dream is not that which you see while sleeping, it is something that does not let you sleep

Notes : 
  • Adding curry leaves in the recipe brings out a beautiful aroma to the recipe. 
  • Adding yoghurt makes the chicken soft helps it to retain its moisture while cooking. 
  • Browning and cooking the onion thoroughly is important to bringing the rich blackish color to the final dish. 
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Rating: 5 out of 5.

Pepper Chicken

Pepper Chicken is a spicy indian style chicken stirfry made using freshly ground spices.
Prep Time10 mins
Cook Time30 mins
Course: Main Course, Side Dish
Cuisine: Indian, South Indian
Keyword: Chicken Masala, easy chicken recipes, Pepper chicken
Servings: 3 people

Ingredients

  • 450 gms Chicken
  • 1-2 tbsp Yoghurt
  • 1 tsp coriander powder
  • 1-2 tsp pepper powder
  • 1 tsp Garam Masala
  • Salt to taste
  • 3 tbsp Oil
  • 1/2 tsp Turmeric powder
  • 1 large Onion
  • 2 green chillies
  • 1 tbsp Ginger Garlic paste
  • 1/4 cup Water
  • A few Curry leaves
  • A few Coriander leaves for garnish
  • To Grind
  • 3/4 tsp Cumin seeds
  • 3/4 tsp Fennel Seeds
  • 1 inch Cinnamon Stick
  • 1 tsp Black Pepper
  • 1 tbsp Coriander seeds
  • 3-4 no.s Dry Red chillies

Instructions

  • Take a fine blender and Add onions, green chillies to it and blend it and keep it aside.
  • Next, dry roast the ingredients mentioned under to roast on low to medium flame in the order red chillies, cinnamon stick, black pepper corns, coriander seeds, fennel seeds, cumin seeds.
  • Cool the pan roasted ingredients and grind it to a fine powder.
  • Take a wide pan, add oil and once hot, add the onion and the green chilli mixture and cook it well until the onions slightly changes color.
  • Next add in the freshly ground pepper chicken masala powder, curry leaves, ginger garlic paste and cook it for a few minutes on medium flame.
  • Next add in the chicken pieces, salt for the chicken, turmeric powder and mix it into the onion and masala paste until the masala is coated well on the chicken pieces.
  • Next add yoghurt and mix it well and then add a little bit of water and cover and cook until the chicken pieces are cooked. ( Note that the chicken pieces tend to leave some water as it cooks so don’t add more water than specified )
  • Cook on medium flame for about 20-25 minutes. Flip it twice or thrice in between to ensure the pieces get cooked evenly.
  • When you open the lid, check if the pieces are cooked by using a fork and pricking through it. Add in the coriander powder, fresh ground black pepper powder. And mix well. Cover and cook for 10 minutes on medium flame or until all the liquid on the pan is dried up ad the chicken is cooked to tender.
  • You’ll notice that the chicken may need some bit of moving around as the liquid dries up thus increasing the chances of it sticking to the pan.
  • Check for final seasonings, salt, spices. If you prefer more spice you can add more fresh black pepper at this stage.
  • Once done , remove from heat, garnish with fresh coriander leaves and serve it hot.

STEP BY STEP PICTORIAL
  • Dry roast the ingredients mentioned under to roast on low to medium flame in the order red chillies, cinnamon stick, black pepper corns, coriander seeds, fennel seeds, cumin seeds.
  • Take a fine blender and Add onions, green chillies to it and blend it and keep it aside. Take a wide pan, add oil and once hot, add the onion and the green chilli mixture and cook it well until the onions slightly changes color.

masala for pepper chicken

  • Next add in the freshly ground pepper chicken masala powder, curry leaves, ginger garlic paste and cook it for a few minutes on medium flame.
  • Add in the chicken pieces, salt for the chicken, turmeric powder and mix it into the onion and masala paste until the masala is coated well on the chicken pieces.
  • Pour in yoghurt and mix it well and then add a little bit of water and cover and cook until the chicken pieces are cooked. ( Note that the chicken pieces tend to leave some water as it cooks so don’t add more water than specified )

masala for pepper chicken

  • Cook on medium flame for about 20-25 minutes. Flip it twice or thrice in between to ensure the pieces get cooked evenly.
  • When you open the lid, check if the pieces are cooked by using a fork and pricking through it. Add in the coriander powder, fresh ground black pepper powder. And mix well. Cover and cook for 10 minutes on medium flame or until all the liquid on the pan is dried up ad the chicken is cooked to tender.

Pepper Chicken

  • Check for final seasonings, salt, spices. If you prefer more spice you can add more fresh black pepper at this stage.
  • Once done , remove from heat, garnish with fresh coriander leaves and serve it hot.
Pepper Chicken


 
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Hi I am Divya !
Hi I am Divya !

I am the Author of this blog Soulsomecooking. Thank you for visiting my site. I love to share practical and easy to make recipes here.

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