Pepper Chicken Recipe

#MomChef: Suguna Kasi

Craving #MaaKaKhana? Try out this delicious recipe that’s been lovingly shared with us as part of our Mother’s Day campaign. We’re sure you’ll feel this mother’s love on your plate when you eat it. Enjoy!

What’s so special about this dish? Here’s what Kranthi has to say:

“My amma cooks it for me with lots of love and what makes it really special is the fact that the masala is made at home from scratch by amma using a stone grinder.”

Buy chicken curry cut online from Licious to prepare scrumptious Pepper Chicken at home. Explore our website to buy fresh chicken online and master your culinary skills with delectable chicken recipes!

Print Recipe

Kranthi's Mummy's Korrameenu Fish Soup

Course

Appetizer

Cuisine

Indian

Keyword

pepper chicken, pepper chicken recipe

Servings

Ingredients

• 800 grams chicken cut into small pieces
• 1 cup finely chopped onion
• 2 green chilies chopped.
• 1 large finely chopped tomato
• 2 tablespoon finely chopped garlic
• 1 tablespoon finely chopped ginger
• teaspoon ½turmeric powder
• 5 tablespoon Cooking oil
• 1 teaspoon salt
• 6 Curry leaves

For Masala:

• 3 tablespoon black peppercorns
• 2 tablespoon Coriander Seeds
• 1 tablespoon of cumin seeds
• 1 teaspoon shahi jeera
• 5 green cardamom
• 1 inch stick of cinnamon
• 2 leaves small bay
• 1 cup 250 Ml

Course Appetizer Cuisine Indian Keyword pepper chicken, pepper chicken recipe Servings Ingredients 800 grams chicken cut into small pieces 1 cup finely chopped onion 2 green chilies chopped. 1 large finely chopped tomato 2 tablespoon finely chopped garlic 1 tablespoon finely chopped ginger teaspoon ½turmeric powder 5 tablespoon Cooking oil 1 teaspoon salt 6 Curry leaves For Masala: 3 tablespoon black peppercorns 2 tablespoon Coriander Seeds 1 tablespoon of cumin seeds 1 teaspoon shahi jeera 5 green cardamom 1 inch stick of cinnamon 2 leaves small bay 1 cup 250 Ml

Instructions

1. Heat a pan and dry roast all masala ingredients. Crush or grind coarsely. In this recipe, stone mortar and pestle were used to crush the whole spices.
2. Heat cooking oil in a kadai and add the chicken pieces and 1 teaspoon salt. Stir fry on medium heat for 2 to 3 minutes and the chicken slightly changes color. Remove on a plate and set aside.
3. In the same kadai add chopped ginger and chopped garlic. Fry for a few seconds till the raw smell disappears.
4. Then add chopped onion and saute till light golden. Now add chopped tomatoes, chopped green chilies, and ½ teaspoon turmeric powder. Cook for 5 minutes or till the tomato softens and blends with onion.
5. Return the chicken pieces to the kadai, add salt and cook till chicken is half done, almost for 10 minutes. By this time you will find that there is a lot of moisture released by the chicken and other ingredients.
6. Once the chicken is half done, add the prepared masala powder to the curry and cook till chicken is fully done.
7. Heat another pan and fry some curry leaves and pour this oil over the curry.
8. Serve this semi-dry gravy with roti, naan or chawal ki roti