Preparation Time: 15 minutes
Cooking Time: 20 minutes
Makes: 3 persons
Recipe Category: Side dish
Recipe Cuisine: Indian
Pepper Chicken is a common recipe that is made in most of the households in Tamil Nadu. The recipe is very simple and easy to make. Pepper Chicken is the first non-vegetarian dish that I learned during my initial days of my marriage. Whenever I had guests at home, I would make this recipe confidently as this recipe can never go wrong. It is always a hit in my chicken. My husband also likes this dish so much. I love to have this Pepper Chicken with Cucumber Moru Kootu, and Poondu Rasam (Garlic Rasam). I make Pepper Chicken several times during winter as all of us would get running nose often. When writing an article Simple and Natural Home Remedies For Sore Throat, I learned that pepper provides a temporary relief to cold. Be careful while adding chilli powder and ground pepper as the dish may turn out very spicy. I did not add cloves, bay leaves and other spices as I thought fennel/saunf and cumin seeds will itself add so much flavor. My hubby Gj prefers my dishes to have less masala, but if you like spice and extra flavors, you can always add cloves, cardamom and cinnamon.
Chicken – 1/2 kg
Finely chopped onions – 2 nos.
Chopped tomatoes – 2 nos.
Ginger garlic paste – 2 teaspoons
Cumin seeds (jeeragam) – 1 teaspoon
Curry leaves (karuvepillai) – 2 sprigs
Coriander leaves – 1 sprig
Turmeric powder – 1/2 teaspoon
Chilli powder – 1 teaspoon
Coriander powder – 1.5 teaspoon
Salt – as desired
Oil – 2 teaspoons
Fennel seeds (sombu) – 3/4 teaspoon
Peppercorns (milagu) – 1.5 teaspoon (add more, if desired)
Note. The ingredients shown will vary with the original quantity.
1. In a pan, heat 2 teaspoons of oil and add cumin seeds. When cumin seeds sizzle, add finely chopped onions. When onions turn transparent, add ginger garlic paste.
2. Add curry leaves, and fry well till the raw smell of ginger garlic paste goes off. Add chopped tomatoes and fry well till tomatoes become little soft. Then add turmeric powder, chilli powder, and coriander powder, and salt. Stir well.
3. Fry well till the raw smell of the powders go off. Add chicken pieces and stir well for a minute.
4. Sprinkle very little water (2 tablespoons) and close the lid. Cook until the chicken is cooked. Meantime, grind fennel seeds and peppercorns to a coarse powder.
5. When the chicken is cooked, add the ground mixture and stir well for 2 minutes. Finally add coriander leaves.
Serve. I like to have Pepper Chicken with the following dishes:
Spring Onion Moong Dal, Cucumber Moru Kootu, Murungakai Poricha Kuzhambu, Apple Rasam, Pineapple Rasam, Poondu Rasam (Garlic Rasam),Capsicum Sambar, French Biryani, Egg and Soyabean Sprouts Fried Rice, Asparagus And Peas Pulao, Jeera Pulao, Chappathi, Methi Chappathi, Spiced Puris
- You can add cinnamon, cloves and cardamom just before tempering cumin seeds.
- It is better to add fresh ground pepper as it will gives a good flavor.