If you love bold and spicy flavors, this Pepper Chicken Masala recipe is a must-try! It’s a simple yet delicious dish that brings together the heat of black pepper, the aroma of roasted spices, and the richness of onions. Perfect for weeknight dinners or special gatherings, this dish is packed with flavour and pairs well with rice, roti, or even dosa.
I still remember the first time I made this recipe—it instantly became a family favourite!...
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Rinse the chicken thoroughly.
Soak it in a bowl of water mixed with vinegar for 10-15 minutes to eliminate odour.
Drain, rinse well, and pat dry with a paper towel.
Mix the chicken with lemon juice, red chilli powder, turmeric, and salt in a large bowl.
Cover and refrigerate for at least 30 minutes to marinate.
Dry roast black peppercorns, cumin seeds, fennel seeds, and cloves in a pan until aromatic.
Let them cool slightly, then coarsely grind them. Set aside.
Heat oil in a wok over medium-high heat.
Add mustard seeds and let them splutter.
Toss in dry red chillies and chopped garlic, sautéing until golden.
Add chopped onions and cook until they turn translucent.
Stir in curry leaves and green chillies.
Add the marinated chicken and cook on medium-high heat until it changes colour and oil separates.
Pour in hot water, bring to a boil, cover, and let it simmer on low heat until the chicken is tender. Stir occasionally.
Add the ground spice blend and lemon juice and mix well.
Cover and cook for another 4-5 minutes to let the flavour meld.
Turn off the heat and let the dish rest for a few minutes before serving.
Garnish and serve hot with rice, roti, or paratha for a delicious meal.
Enjoy your flavorful Pepper Chicken Masala!
Adjust the spice level by increasing or reducing black pepper and red chilli powder.
Add more or less lemon juice according to your taste preference.
Adjust the amount of water based on your preferred consistency—add more for a gravy-like texture or reduce for a dry, masala-coated chicken.
For a richer gravy, add tomato puree before adding chicken to the wok.
How do I make Pepper Chicken Masala less spicy for kids?
To make Pepper Chicken Masala less spicy for kids, you can reduce the amount of black pepper and red chili powder used in the recipe. Additionally, you can substitute the green chilies with sweet bell peppers for a milder flavor. Marinating the chicken with yogurt instead of lemon juice can also help to tone down the heat while keeping it tender.
What are some good side dishes to serve with Pepper Chicken Masala?
Pepper Chicken Masala pairs wonderfully with steamed rice, jeera rice, or naan. You can also serve it with roti or paratha for a complete meal. For a refreshing side, consider a cucumber salad or raita to balance the spiciness of the dish.
Can I store leftover Pepper Chicken Masala, and how should I do it?
Yes, you can store leftover Pepper Chicken Masala in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stovetop or in the microwave until heated through. If you want to store it for a longer period, consider freezing it for up to 2 months. Just make sure to let it cool completely before transferring it to a freezer-safe container.
What can I use as a substitute for chicken in Pepper Chicken Masala for a vegetarian option?
For a vegetarian version of Pepper Chicken Masala, you can substitute the chicken with paneer, tofu, or even chickpeas. If using paneer or tofu, cut them into cubes and marinate them in the same spices before cooking. This will allow the flavors to infuse and create a delicious vegetarian dish.
What is the cooking process for making Pepper Chicken Masala step by step?
To make Pepper Chicken Masala, start by rinsing and soaking the chicken in vinegar for 10-15 minutes. Marinate it with lemon juice, red chili powder, turmeric, and salt for at least 30 minutes. Dry roast the spices (black pepper, cumin, fennel, and cloves) and grind them. Heat oil in a wok, add mustard seeds, dry red chilies, and garlic, then sauté onions until translucent. Add curry leaves and green chilies, followed by the marinated chicken. Cook until the chicken changes color, then add hot water and simmer until tender. Finally, mix in the ground spices and lemon juice, and let it rest before serving.
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