pepper chicken recipe dry

Pepper chicken recipe is a spicy south indian style chicken curry which is quite popular in Andhra, tamil and Kerala region. It is a spicy chicken recipe perfectly suitable to make during winters and rainy. I have shared many chicken recipes which are fried versions, curries, korma recipes all made with chicken.

Other simple chicken recipes to be tried are chicken kebab, chicken malai tikka, chicken dry fry, chicken makhani

Jump to:

• About the recipe
• Ingredients
• Step by step procedure
• Video
• Recipe

About the recipe

This pepper chicken is a semi gravy and semi-dry version of chicken made totally in south Indian style. This is slightly a spicy kind of a recipe but the spice content can be reduced by reducing the quantity or black pepper powder added as well as reduce the quantity of red chilli powder.

It has got lots of pepper powder, onions, tomatoes and some dry spices added into it. Since it's made in south indian style we also add curry leaves into the chicken curry.

In tamil and kerala states it's a very special recipe found in hotels and restaurants and this dish is served more than any other south indian non veg dish in south india.

Since here rains are occurring frequently I have made this pepper chicken to have it with plain white rice or steamed rice or roti.

Eating this kind of chicken recipe in rains with rice gives a pleasant feeling and when we want to eat something spicy this is the perfect recipe to be made.

It takes in only simple ingredients that are easily available at home and if required we can even skip pepper powder or increase or decrease the quantity of pepper powder in the recipe.

Below are the recipe details on how to make pepper chicken recipe with step by step details and video procedure.

Ingredients

Chicken: To make this recipe, using boneless chicken or chicken with pieces works fine.

Green chillies and curry leaves: These two ingredients are the essential items to be added to the curry which actually gives aroma as well as is the main base of south indian chicken curries.

Onions and tomatoes: Finely chopped onions and chopped tomatoes make a good gravy base which makes a great accompaniment as a side dish to rice or roti recipes.

Dry spices: As usual they form the main base for any gravy or curry but this recipe uses generous amount of black peppercorn powder and the recipe is incomplete without adding this spice.

Step by step procedure

• Firstly, take a wok, into it add oil and heat it. Add curry leaves, green chillies. Always slit the chilies to avoid them popping up on face.

• Also, add chopped onions and saute for few minutes. Add some salt to saute the onions quickly.

• Add ginger-garlic paste and saute until the raw smell disappears.

• Add chicken and roast until the colour of the chicken changes.

• Add chopped tomatoes, turmeric powder, red chilli powder, coriander seeds powder, black pepper powder, garam masala powder.

• Mix all the ingredients well.

• Cook for five minutes on low flame and keep stirring in between.

• Add some more salt if required and add coriander leaves.

• Mix once again.

• Cook the chicken until it is cooked well and until the chicken turns soft.

• Give a mix. Switch off the flame and serve it in a bowl.

• Serve with rice or roti.

Video

Recipe