Pepper Chicken Recipe
An easy pepper chicken recipe that goes very well with naan, roti or rice. Perfect for weekend lunch or when you have guests.
Pepper chicken is my go to recipe whenever we have guests coming over at our place. It is always a hit and I love it because it is so easy to prepare along with other dishes on the menu.
The pepper chicken recipe has a thick gravy and it pairs best with naan, roti, cumin rice or a pilaf.
This recipe for chicken has lot of flavor coming from the black pepper. The use of freshly crushed or pounded black pepper corns really makes a lot of difference to the recipe. You may increase or reduce the amount of pepper as per your heat tolerance.
This recipe has two steps. First, you saute all the ingredients for the gravy and blend it into a paste. This forms the gravy of your dish. The second step is to sear the chicken and then simmer it in the gravy until all the flavors are infused into the chicken pieces.
Try to use chicken with the bones. The dish tastes absolutely delicious when the chicken is completely cooked through and the meat can be easily removed from the bone. Enjoy the delicious pepper chicken this weekend with your families.
3 tablespoon oil, divided
1 medium red onion, roughly chopped
1 tablespoon ginger, roughly chopped
6-7 garlic cloves, roughly chopped
1 teaspoon salt, divided (as needed)
1 tablespoon coriander powder
1/4 teaspoon turmeric powder
2 tablespoon shredded coconut
1 medium tomato, roughly chopped
1/2 teaspoon cumin seeds
1/2 teaspoon fennel seeds
1-1.5 pound chicken pieces, with bones (washed and patted dry)
1 whole green bell pepper, cubed
1/2 bunch cilantro with stems, finely chopped
2 teaspoon black pepper, coarsely pounded, divided
- In a pan, heat a tablespoon of oil on medium-high heat. Add onion, ginger and garlic, a little salt and saute for a few minutes until the onions have turned translucent.
- Add coriander powder, turmeric powder, coconut, and tomatoes. Mix well, cover and cook for 2 more minutes until tomatoes have softened a bit. Transfer to a plate and allow it to cool. Once cooled, blend it into a smooth puree without adding water. Set it aside.
- In a pan, heat the remaining 2 tablespoons of oil on medium-high heat. Add cumin and fennel seeds. When it starts spluttering, add the chicken pieces, a little bit of salt and saute for 5-6 minutes on high to evaporate any moisture and to get a good sear.
- Next, add the above ground mixture. Mix well, cover and cook on medium-low for 15 minutes. Scrape around the edges and base every few minutes to avoid the gravy sticking to the pan.
- Add bell pepper, cilantro and black pepper. Add water only if you need to thin the gravy. Simmer for 10 more minutes and the curry should have changed its colour to dark brown.
- Garnish with cilantro, black pepper and serve with naan, roti or rice.