Pepper Chicken is a fiery and flavorful dish that celebrates the bold heat of freshly ground black pepper, balanced with aromatic spices. Originating from South India, the dish is loved for its simplicity and rich flavor profile. The spice from the black pepper, combined with the earthy warmth of cumin and coriander, creates a delightful contrast, while the fresh curry leaves add a distinct, fragrant touch. The dish can be prepared dry, making it perfect as a side dish, or you can add a little water or coconut milk to turn it into a saucy gravy that pairs beautifully with rice or Indian breads. Whether you’re in the mood for something quick and spicy or looking for a comforting meal with complex flavors, Pepper Chicken is a go-to dish that never fails to impress.
Pepper Chicken Recipe
The spice from the black pepper, combined with the earthy warmth of cumin and coriander, creates a delightful contrast, while the fresh curry leaves add a distinct, fragrant touch.
Ingredients
Instructions
Marinate the Chicken:
- In a bowl, mix the chicken with 1 tbsp of freshly ground black pepper, ginger-garlic paste, and a pinch of salt.
- Let it marinate for at least 30 minutes (or longer for deeper flavor).
Sautéing the Spices:
- Heat oil or ghee in a large pan over medium heat.
- Add cumin seeds, fennel seeds (if using), and curry leaves. Sauté for a few seconds until fragrant.
- Add the sliced onions and green chilies, cooking until the onions turn golden brown.
Cooking the Chicken:
- Add the marinated chicken pieces to the pan and cook on medium heat until the chicken begins to turn white (about 5-7 minutes).
- Add coriander powder, turmeric powder, and salt. Mix well.
- Cover the pan and let the chicken cook in its own juices for about 10-15 minutes, stirring occasionally.
Add Pepper and Finish:
- Once the chicken is nearly cooked, add the remaining 1 tbsp of freshly ground black pepper.
- Stir in garam masala and cook for another 5 minutes, allowing the flavors to meld.
- If the dish is too dry, you can add a small splash of water to create a bit of sauce.
Garnish and Serve:
- Garnish with freshly chopped coriander leaves.
- Serve hot with rice, chapati, or naan.
Note
Use fresh black pepper: Freshly ground black pepper gives the dish a bold, aromatic flavor that pre-ground pepper won’t provide. If possible, grind the pepper just before adding it to the dish.Adjust the spice level: You can control the heat of the dish by adjusting the amount of black pepper and green chilies. If you prefer a milder dish, reduce the pepper and omit the chilies.Chicken cuts: Boneless chicken cooks faster, but bone-in chicken adds more flavor. Adjust cooking time based on the cut you choose.Optional curry leaves: Adding curry leaves gives a more authentic South Indian flavor to the dish, but it’s optional.Cooking with its own juices: Chicken naturally releases juices when cooked. Avoid adding too much water unless you prefer a gravy version of the dish.