A spicy and flavorful chicken dish marinated with black pepper and curry leaves, then cooked with onions and a special masala blend.
Ingredients
For Chicken Marination
- 1kgChicken leg (thighs & drumsticks)
- 2tbspBlack peppercorns, crushed
- 6sprigsCurry leaves
- 2tbspPrepared Ginger Garlic paste
- 2tbspOil
For Ginger Garlic Paste
- 1 1/2inGinger (peeled & roughly chopped)
- 7cloves Garlic
- 3pieceGreen chillies (less spicy & roughly torn)
- Salt to taste
For Chicken Pepper Fry
- 1/3cupOil
- 3sprigsCurry leaves
- 4piecemedium Onions, chopped
- Salt to taste
- Marinated Chicken
- 1 1/2cupsCurd, beaten
- 3tbspPrepared masala
- 2tspBlack pepper powder
For Masala
- 1/2tbspCoriander seeds
- 1/2tbspCumin seeds
- 2tbspBlack peppercorns
- 7pieceCloves
- 12pieceBlack cardamom
- Salt to taste
For Garnish
- 1sprigCoriander
How to make Pepper Chicken
For Chicken Marination
In a bowl, add chicken, black peppercorns, curry leaves, prepared ginger garlic paste, and oil. Marinate well.
For Ginger Garlic Paste
In a mortar pestle, add ginger, garlic, green chillies, and salt to taste. Grind into a coarse paste.
For Chicken Pepper Fry
In a handi, add oil. Once it's hot, add curry leaves, onions, and salt to taste. Cook until translucent.
Add marinated chicken and cook for 7-8 minutes on medium flame.
Add curd, prepared masala, and cook together for a while.
Once the chicken is well-cooked, add black pepper powder and mix well.
Switch off the flame and transfer to a serving dish or bowl.
Garnish with coriander sprig and lemon wedge.
For Masala
In a pan, add coriander seeds, cumin seeds, black peppercorns, cloves, black cardamom, and salt to taste. Roast until aromatic.
Switch off the flame and transfer to a mixer grinder jar. Grind into a smooth fine powder.
Tips & Tricks
Ensure the chicken is marinated for at least 30 minutes for better flavor.
Adjust the amount of black pepper according to your spice tolerance.
