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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Dry toast black pepper, fennel seeds, and cumin seeds until fragrant.
Grind the toasted spices into a fine powder using a mortar and pestle.
Heat oil in a pan. Add green cardamom and cinnamon to the hot oil.
Stir in crushed ginger, garlic, and green chillies. Fry until aromatic.
Add chopped onions and cook until soft.
Add chicken pieces to the pan. Sprinkle turmeric and coriander powder over the chicken and mix well.
Keep the flame high and let the chicken absorb the spices. Cover the pan and cook until the chicken releases some water.
Add slit green chillies. Add the prepared pepper masala and season with salt.
Mix everything thoroughly. If the masala seems too dry, add a splash of water to prevent burning. Optionally, add a pinch of red chilli powder for colour.
Mix well and let the chicken cook until tender and infused with flavours. Turn off the heat and garnish with chopped onions, lemon juice, curry leaves, and fresh coriander.
Serve hot with Malabar parotta.
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For a more intense flavor, let the chicken marinate in the spice mix for a few hours before cooking.
Adjust the amount of green chillies according to your spice preference.
Can I use chicken breast instead of whole chicken?
Yes, you can use chicken breast, but the cooking time may vary.
What can I use instead of Malabar parotta?
You can serve it with naan or rice if Malabar parotta is not available.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I make this dish less spicy?
Reduce the amount of green chillies and black pepper to make it less spicy.
Is it necessary to grind the spices fresh?
Grinding fresh spices enhances the flavor, but you can use pre-ground spices if needed.
I’m Parichay, a food creator, recipe developer and the person behind Bhukkad in Town. For me, food has always been more than just a recipe. I grew up around Nepal and later made Chandigarh home, so a lot of the way I cook comes from memories, places I’ve travelled to, food I’ve eaten and the people I’ve shared it with. My cooking moves between comforting Indian food, regional recipes, street-food nostalgia and the occasional experiment that starts with, “What if we did this instead?” I love understanding why a dish tastes the way it does, simplifying it for a home kitchen, and then telling the story that made me want to cook it in the first place. Because eventually, the recipe tells you how to make the food. The story tells you why you might want to.
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