PEPPER CHICKEN RECIPE

PEPPER CHICKEN RECIPE

Written by on in Non-Vegetarian
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Pepper Chicken is a bold and flavorful dish that celebrates the magic of freshly ground black pepper. Unlike many curries that rely heavily on chilies, this recipe highlights the warm, earthy heat of peppercorns, balanced with aromatic spices and tender chicken pieces.

It’s a dish that brings comfort and excitement to the table, perfect for those who love a spicy kick without overwhelming heat.

This recipe relies on freshly ground black pepper for its signature kick. The pepper adds a sharp, smoky heat that lingers pleasantly without overpowering.

It can be made dry (as a stir-fry style dish) or with a semi-gravy, depending on whether you want it with rice or flatbreads.

Serving Ideas

  • Pair it with steamed rice for a simple, hearty meal.
  • Enjoy it with parotta or chapati for a classic, comforting meal.
  • Serve it alongside rasam or sambar for a complete traditional spread.

NOTES

You can also make this recipe without a pressure cooker,

If you are using a vessel and not a pressure cooker, you may need more water to cook the chicken

The cooking time will also vary

PEPPER CHICKEN (1)
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PEPPER CHICKEN RECIPE

Servings

4

servings
Prep time

30

minutes
Cooking time

Approximately 40

minutes

Pepper Chicken is a bold and flavorful dish that celebrates the magic of freshly ground black pepper.

Ingredients

  • 1 kg chicken, cleaned and cut into medium pieces

  • 2 and 1/2 to 3 teaspoons of black pepper powder

  • 1 or 2 tablespoons of finely chopped fresh coriander leaves

  • 1 teaspoon of garam masala powder

  • 1 to 1 and 1/2 tablespoons of ginger-garlic paste

  • 1 teaspoon of red chili powder

  • 1 and 1/2 teaspoon of coriander powder

  • 1/4 teaspoons of turmeric powder

  • 2 tablespoons of cooking oil

  • Juice from half of a medium lemon (approximately 2 teaspoons)

  • 1 big onion, finely chopped

  • 2 medium tomatoes, finely chopped

  • 1/3 cup of yogurt

  • The required amount of salt

Directions

  • Marinate the chicken pieces with turmeric powder, red chili powder, salt, lemon juice and yogurt for 15 to 20 minutes

  • Heat oil in a pressure cooker over a medium temperature

  • Add the finely chopped onion pieces and sauté until soft

    1. Add the ginger and garlic paste and sauté for a minute

    2. Add the tomato pieces and sauté until they are mushy

    3. Add the marinated chicken pieces along with the marinade

    4. Stir and cook for 2 minutes

    5. Add the coriander powder and the pepper powder

    6. Stir and cook for another 2 minutes

    7. Add 3/4 to 1 cup of water

    8. Add a bit more salt if needed and mix well

    9. Cover and cook on a medium heat until the cooker gives 2 whistles

    10. Switch off the stove. Open the lid of the cooker only after the pressure is completely gone

    11. Keep the cooker on the stove again over a medium heat. Give the chicken a gentle stir

    12. Add the garam masala and mix

    13. Check the amount of salt and add if needed

    14. Cook on a medium flame until the gravy thickens to the desired consistency, stirring gently now and then

    15. Transfer to a serving dish, garnish with finely chopped fresh coriander leaves and serve

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