Spicy Pepper Chicken Recipe
Spicy Pepper Chicken Recipe is a popular classic South Indian dish. Seasoned with pepper and curry leaves, this dry chicken can be served as an appetizer or as a side to comforting rasam rice meal.
Spicy Pepper chicken is an effortless recipe which is usually prepared in all households. The recipe doesn’t call for elaborate cooking or an expert.
A versatile chicken recipe which is prepared with the basic ingredients available in your pantries like onions and tomatoes. The addition or freshly roasted and grounded pepper and fennel add an extraordinary aroma and aftertaste to the chicken. Add an additional glass of water to make the dry chicken as gravy.
If you like this recipe, you can also try other Chicken recipes such as
- 2 cups Chicken breasts , cut into medium sized pieces
- Sunflower Oil , as required
- 3 Onions , sliced finely
- 1 cup Water
- 1 Tomato , deseeded, finely chopped
- 1/4 teaspoon Turmeric powder (Haldi)
- 2 teaspoon Red Chilli powder
- 1 tablespoon Ginger Garlic Paste For roasting and grinding
- 1 tablespoons Whole Black Peppercorns
- 1 tablespoon Cumin seeds (Jeera)
- 1 tablespoon Fennel seeds (Saunf)
- Salt , as required
- Curry leaves , handful
- Coriander (Dhania) Leaves , Handful, chopped
How to make Spicy Pepper Chicken Recipe
To begin making the Spicy Pepper Chicken recipe, heat kadhai over medium heat and add oil in the kadhai.
Once the oil is hot, add chopped onions. Cook them until they become transparent and tender.
Add ginger garlic paste to the onion mixture and cook until the raw smell goes off.
Now, add chicken pieces to the kadai and give them a stir. You could see the chicken changes its colour as they are getting cooked.
To the tender chicken, add turmeric powder, chilli powder and toss them well so that the chicken pieces are coated evenly with the spices.
Add a cup of water and cook chicken over the medium flame with lid covered.
The secret of the chicken is in the cooking style. Cook in medium flame. So though it is a bit time-consuming, it’s worth every second when you taste the luscious juicy chicken.
Meanwhile, heat a heavy bottomed pan and add black peppercorns. Wait till the peppercorn pops out. You will hear popping sound.
Add cumin seeds and fennel seeds to the pepper and roast until they become slight brownish. Ensure you switch off the flame and remove them on a right time.
Allowing them for a long time on the stove top will burn the cumin and fennel seeds.
Cool down the roasted spices and grind them coarsely.
Once the water is completely absorbed by the chicken, reduce the flame and add deseeded tomato to the tender cooked chicken.
Tomato should be added to the end to prevent them from turning mushy.
The pieces should not become mushy but should be tender.
Add the grounded masalas to the chicken and combine them well. You could feel the aroma emanating from the chicken in the kadai.
Add curry leaves and give them a stir and switch off the flame and garnish with chopped coriander leaves.