Restaurant-Style Pepper Chicken
Summary
- This recipe guides you through making a flavorful and spicy pepper chicken, featuring marinated chicken cooked with aromatic roasted spices, fresh green chilies, and curry leaves. It's a rich, dark, and peppery dish perfect for a satisfying meal.
Video Chapters
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All Ingredients - For Marination
- Chicken 1 kg
- Turmeric powder 1/4 tsp
- Crushed Black pepper 1 tsp
- Chili powder 1 tsp
- Tamarind juice 1 tbsp
- Salt to taste
All Ingredients - For Roasted Curry Powder
- Coriander seeds 2 tbsp
- Black peppercorns 1 tbsp
- Cumin seeds 1 tsp
- Fennel seeds 1 tsp
- Cinnamon sticks 2
- Cardamom pods 3
- Cloves 3
- Dry red chilli 6
All Ingredients - For Cooking
- Oil 2 tbsp
- Onion 1 (large, chopped)
- Ginger Garlic paste 1 tbsp
- Green chili 2 (slit)
- Curry leaves a few sprigs
- Turmeric powder 1/4 tsp
- Masala Powder 1 tsp
- Cumin powder 1 tsp
- Salt to taste
- Water 1/4 cup
- Green chili (for garnish) 2 (slit)
- Curry leaves (for garnish) a few sprigs
Tools You'll Need
- Pan
- Pot
- Kadai
- Bowl
Don't have an ingredient? Try these swaps
No Tamarind paste?
- 1 tbsp lime juice + 1 tbsp brown sugar (per 1 tbsp paste)
- Pomegranate molasses (1:1)
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
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.
Step-by-Step Instructions
Step 1: Marinate the Chicken
In a bowl, combine 1 kg of chicken pieces with 1/4 tsp turmeric powder, 1 tsp crushed black pepper, 1 tsp chili powder, 1 tbsp tamarind juice, and salt to taste. Mix well to ensure all chicken pieces are coated. for .
Step 2: Roast the Spices
Heat a pan on low flame. Add 2 tbsp coriander seeds, 1 tbsp black peppercorns, 1 tsp cumin seeds, 1 tsp fennel seeds, 2 cinnamon sticks, 3 cardamom pods, 3 cloves, and 6 dry red chilies. Roast on low flame until the spices turn aromatic, about , stirring continuously.
Step 3: Grind Roasted Spices
Transfer the roasted spices to a grinder and grind them to a fine powder. Set aside.
Step 4: Sauté Aromatics
Heat 2 tbsp oil in a large pot or kadai. Add 1 chopped large onion and well until it turns translucent and lightly golden, about . Add 1 tbsp ginger garlic paste and for another until fragrant.
Step 5: Add Initial Spices and Herbs
Add 2 slit green chilies and a few sprigs of curry leaves to the pot. for . Then add 1/4 tsp turmeric powder, 1 tsp masala powder, 1 tsp cumin powder, and salt to taste. Mix well and cook for until the spices are fragrant.
Step 6: Cook the Chicken
Add the chicken to the pot and mix thoroughly with the aromatics and spices. Pour in 1/4 cup of water. Cover the pot with a lid and cook on medium flame for , allowing the chicken to cook through and absorb the flavors.
Step 7: Add Roasted Curry Powder and Finish
Remove the lid. Add 2 tbsp of the freshly ground roasted curry powder (prepared in Step 3) to the chicken. Mix well, ensuring the chicken pieces are evenly coated with the spice mix. Continue to cook uncovered for another , stirring occasionally, until the gravy thickens and coats the chicken well. Add 2 more slit green chilies and a few fresh curry leaves for a final burst of flavor and aroma. Stir gently and serve hot.
Pro Tips
• Marinating the chicken for 15 minutes allows the flavors to penetrate the meat.
• Roasting the spices on a low flame ensures they become aromatic without burning.
• Adjust the amount of chili powder and green chilies according to your spice preference.
Variations
• For a creamier texture, a small amount of coconut milk can be added towards the end of cooking.
• To make it a dry fry, cook until all the moisture evaporates and the chicken is well coated with the spices.
Your Notes
Jot down your tweaks — swaps you tried, cook-time adjustments, family reactions. Saved on this device only, and printed with the recipe.
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