Pepper chicken recipe – Learn how to make pepper chicken with easy step by step pictures. Pepper chicken is perfect for winters and is very easy to make. This recipe needs no grinding masala, no elaborate cooking, made with simple and basic ingredients. To make it spicy add more chill powder. If you are looking for a chettinad pepper chicken masala then you can use the chettinad masala which i have shared below.
Pepper chicken has a taste and aroma that is very different from the other chicken curry recipes. All that makes this dish special is the fresh coarsely ground pepper which brings the mild heat to the dish. The quantity of red chili powder and garam masala used is less. It can be served as a starter or as a accompaniment to rice or naan or chapathi.
This pepper chicken recipe can be used to make both versions of the pepper chicken, dry and a curry or gravy. To get the right taste, do stick on to the exact measurements.
You can also check these Top 10 Indian chicken curry recipes
Find pepper chicken recipe
- 1 heaped cup chopped onions
- ¾ tsp ginger garlic paste or grated
- 1 cup chopped tomatoes (adjust if they are sour)
- salt as needed
- 1 tsp pepper corn
- ¼ tsp. red chili powder
- ¾ tsp. garam masala powder
- 1 sprig curry leaves or bay leaf or few mint leaves
- ½ tsp cumin or shahi jeera
- 2 to 3 green cardamoms
- 1 inch cinnamon stick
- 3 cloves
- 2 tbsp. oil (if not a low fat diet, increase by another tbsp)
- 500 grams chicken (with bone or boneless)
- ¾ tsp ginger garlic paste or grated
- ⅛ tsp turmeric
- salt little
- Wash chicken and drain off the water. marinate with ingredients under marination. Keep it aside until needed.
- Add oil to a hot pan, add cumin, cinnamon, cloves and cardamom and allow them to sizzle.
- Add curry leaves and ginger garlic paste. fry till the raw smell of ginger garlic goes off.
- Add onions and fry till they turn golden.
- Add tomatoes and salt. Fry till the tomatoes turn mushy and soft.
- Add red chili powder, garam masala and coarsely crushed pepper corn.
- Fry everything well till the mixture looses all the moisture.
- Add chicken and fry for about 3 to 4 minutes.
- cover and cook on a low flame till the chicken turns tender. If the chicken doesn't ooze out enough water to cook, then add little water. cover and cook. If you want to have gravy, switch off the stove.
- If you prefer a dry version, cook without lid and evaporate the moisture in the chicken. fry till all the moisture dries up.
- Serve pepper chicken hot with rice and rasam.
How to make pepper chicken recipe
1. Wash chicken and marinate with lemon juice, ginger garlic paste, salt and turmeric. Set aside till we use it.
2. Chop onions and tomatoes. Crush pepper coarsely and set aside. you can use any ready made garam masala or make chettinad masala from the below ingredients
3 tsp coriander seeds/ dhaniya
1 tsp fennel seeds / saunf
½ tsp cumin / jeera
1 ½ tsp pepper corn
4 green cardamoms/ elaichi
2 inch cinnamon stick
3 red chillis (skip if using chilli powder)
Dry roast the above ingredients and powder finely. Add it in place of garam masala.
3. Heat a pan and add oil. Add cumin, cloves, cinnamon and cardamom. When they begin to sizzle, add curry leaves and ginger garlic paste.
4. Fry till the raw smell of ginger garlic disappears.Take care not to burn it.
5. Add onions.
6. Fry till they turn lightly brown or golden.
7. Add tomatoes, sprinkle salt and fry till the tomatoes turn mushy and soft.
8. Add crushed pepper corn, red chili powder and garam masala.
9. Fry everything well till the moisture from tomatoes evaporates completely and begin to get the aroma of pepper and garam masala. This takes around 3 to 4 minutes on a medium flame.At the end of this step you should have an almost dry onion tomato mix. If you wish to have a smooth masala, cool this, add to a blender jar and blend it till smooth with little water. I went ahead without blending.
10. Add marinated chicken and fry for about 3 to 4 minutes or till the chicken turns white in color.In case you have blended the mixture, add it now after frying chicken.
11. Lower the flame to minimum. Cover and cook.
12. Occasionally stir in between. Under 7 to 8 minutes, moisture from the chicken oozes out. This may differ from the variety of chicken used. For the chicken we get in Singapore, i don’t need to add water at all. Lot of moisture oozes out and the chicken gets cooked with it. If there is no moisture from the chicken, pour very little water to cook.
13. when the chicken is cooked fully, you can switch off if you like the pepper chicken gravy. The gravy tastes great when the chicken is cooked on the lowest heat or flame for longer time.It almost takes 20 minutes for me to cook the chicken to tender.
14. If you wish to have a pepper chicken dry, once the chicken is soft cooked. open the lid and fry till the moisture evaporates and the masala clings on to the chicken well.
Serve with onion wedges, rice and rasam,or naan or chapathi.