Just like many other popular Indian chicken recipes, this Pepper Chicken holds a separate, permanent place among the non-vegetarian people.
This Tamilnadu-style pepper chicken is popular for its rich aroma and the spice it delivers to its fans, making it a perfect recipe during monsoon time and in winters. Though, it can be had at anytime of the year.
The recipe I have used, doesn’t have any extra spice like garam masala. We are going to use freshly roasted and grinded masalas which increases the aroma and the taste to this dish.
I will assure you something here!! When you are cooking this in your kitchen, definitely the people staying along with you are going to peep into the kitchen many times.
I have used boneless chicken for this recipe. The thigh portion of chicken tastes good. Chicken with bones can be used. I will give the separate instruction for the chicken with bones in quotes.
This is a dry pepper chicken recipe and it goes well as a side dish with rice or chapati.
Let’s check the recipe for this mouth-watering, aromatic, spicy pepper chicken.
This is my 50th written recipe🍗🐓
- Boneless chicken- 500 gms
- Small onions- 10 to 12 shallots
- Big onions- 2 medium sized ( chopped finely)
- Ginger garlic paste- 1 and a half tsp
- Red chilli- 2
- Fenugreek seeds- 1 tsp
- Pepper seeds- 1 tsp
- Cumin seeds- 1 tsp
- Turmeric powder- 1/4th tsp
- Fenugreek seeds- 1/4th tsp
- Curry leaves- 15 to 20
- Bay leaf- 1
- Cinnamon- 1 inch
- Cloves- 3
- Coriander leaves- little
- Salt- as needed.
- Pepper powder- 1 tsp ( optional)
Clean the chicken well and cut it into pieces as shown in the above picture.
- The spice can be increased or decreased by the usage of red chilli.
- If you want to add little water, add 1 or 2 tbsp of water when adding garam masala. But this a dry version of pepper chicken.
- Use sesame oil for better taste.
- This tastes best with rice and rasam, rice and dal, rice and sambar or with chapati .