Madurai Pepper Chicken Gravy
Main Ingredients
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Heat Oil and Temper
Heat 400ml of groundnut oil in a large kadai (wok). Once hot, add a handful of fennel seeds and let them splutter.
Sauté Shallots, Green Chilies, and Curry Leaves
Add 400g of shallots paste, 4 slit green chilies, and a handful of curry leaves to the oil. until the raw smell of the shallots disappears and the paste changes to a light brown color (approximately ).
Add Tomato Paste
Once the shallots are lightly browned, add 400g of tomato paste. Continue to until the raw smell of the tomatoes is gone and the mixture thickens.
Incorporate Ginger and Garlic Paste
Add 150g of ginger paste and 150g of garlic paste to the mixture. well until the raw aroma of ginger and garlic subsides and the mixture achieves a thick, halwa-like consistency.
Add Dry Spices
Add 1/2 tsp of turmeric powder, 2 tsp of chili powder, and 3 tsp of coriander powder. Mix thoroughly and for until the spices are well combined and the oil starts to separate from the mixture.
Add Chicken and Salt
Add 2 Kg of boneless chicken pieces to the spiced mixture. Add 2 handfuls of salt. Mix well, ensuring the chicken is fully coated with the masala.
Cook Chicken
Add a small amount of water (just enough to cover the chicken). Stir and let it cook until the chicken is about 50-60% done and the gravy starts to thicken and oil separates (approximately ).
Add Cumin and Pepper Powder
Once the chicken is partially cooked, add 50g of cumin powder and 100g of pepper powder. Mix well. Continue to cook for another , allowing the flavors to meld and the gravy to reach your desired consistency. The color of the gravy will darken significantly.
Garnish and Finish
Finally, add a handful of mint leaves and a handful of chopped coriander leaves. Stir gently for about . The gravy is now ready.
Serve
Serve the hot Madurai Pepper Chicken Gravy with rice, idli, dosa, or chapati. You can add a drizzle of ghee on top of the rice for extra flavor, as suggested by the chef.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 4 swaps
No Shallot?
- 1 small onion + 1 small garlic clove
- Sweet onion (1:1, milder)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Curry leaves?
- 1 bay leaf + a pinch of lemon zest — Aroma only — flavor is unique.
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
Variations
Simple ways to adapt this recipe.
- For a richer flavorIngredient swap
You can use bone-in chicken pieces instead of boneless.
- Adjust the amount of green chilies
Chili powder, and pepper powder to suit your spice preference.
Helpful Tips
Small details that can improve the final result.
Your Notes
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