Pepper Chicken Gravy

Recipe Source.
Ms. Amudha Ramesh (The Hindu)

Pepper Chicken Gravy is a sure cure for cold, cough and body ache.


Chicken – 250 gm

Small onions – 10 to 12 nos.

Curry leaves (karuvepillai) – 1 sprig

Mustard seeds (kadugu) – 1/2 teaspoon

Cloves (crambu) – 2 nos.

Cinnamon (lavangam) – 2 small nos.

Curry masala powder – 1 teaspoon (if not use garam masala powder)

Salt – as required

Oil – 2 teaspoons

For the Marinade

Pepper corns (milagu) – 3 teaspoons

Red chilli – 2 nos.

Coriander powder (daniya thool) – 2 teaspoons

Cumin seeds (seeragam) – 1 teaspoon

Garlic (poondu) – 8 cloves



1. In a mixie/blender, add garlic pods, red chilli, cumin seeds, pepper corns and coriander powder. Make a fine paste by adding little water. Marinate the washed chicken in this paste with salt for one hour.

2. Pressure cook the marinated chicken with required water (say 2.5 glasses of water) for one whistle.

3. Heat oil in a separate pan, and sputter the mustard seeds. Add curry leaves, cloves and cinnamon, followed by finely sliced small onions and sauté till golden brown.

4. Add curry masala powder (or garam masala powder) and pour over the chicken gravy. Add salt as required. Close with the lid and simmer, stirring in between till the gravy is thick enough.

Now, Pepper Chicken Gravy is ready!

  • If you want a thicker gravy like the picture below, then keep cooking the gravy until your desired consistency is reached.
  • If you want to make a fry, allow the gravy to cook till the water drains.

Serve. With rice, rotis and dosa.

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