Treat your Palate to this Roasted Pepper Chicken, spiced with the Goodness of Freshly crushed Black Pepper Corns and Curry Leaves…!!
Among the popular Indian recipes like Butter Chicken and Chicken Tikka Masala, Pepper Chicken also stands tall with its prime attraction being the spice & heat it delivers to its fans … And I love it too…!! This is one of our favorite family dishes which I cook quite often, and serve with rice or roti!
The ingredients and instructions of this recipe are quite similar to other Indian chicken curry recipes, with the main difference being the omission of chili powder and instead spiced with green chilies & crushed pepper corns. The Lemon-Pepper marination is the key to this recipe; the black pepper does the magic with its unique aroma n taste and elevates the flavor of the chicken, and together with the lemon juice it brings the dish together. After all, Black Pepper is the King of Spices!
I recommend marinating the chicken for at least 30 minutes before you start cooking. You can reduce the amount of pepper added if you do not want too much heat in your dish. This is a dry roast recipe which is the best version, but you can also prepare it in a semi gravy form by adding some water while the chicken cooks.
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Treat your Palate to this Roasted Pepper Chicken, spiced with the Goodness of Freshly crushed Black Pepper Corns and Curry Leaves…!!
- 2 lb chicken (bone-in preferred)
- 1 tbsp pepper powder
- 2 tbsp lemon juice
- ½ tsp salt
- 2 medium sized onion (sliced)
- 3 green chilies (slit)
- 1 tbsp ginger garlic paste
- 1 tomato (chopped)
- 1 tsp turmeric powder
- 1 tbsp coriander powder
- 1 tbsp garam masala
- 3 tbsp crushed pepper corns
- 2 sprigs of curry leaves
- Oil as required
- Salt as required
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Clean and cut chicken into medium sized pieces.
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Marinate the chicken with lemon juice, salt and pepper for half an hour.
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Heat oil in a pan on a medium flame and add curry leaves, sliced onions, along with a little salt. Saute until the onions become translucent and golden brown.
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Add the green chilies and ginger garlic paste to the onions and saute for another 2 minutes until its raw smell subsides.
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Add chopped tomatoes and cook until the tomatoes turn mushy.
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Add turmeric powder, coriander powder, garam masala, crushed pepper (2 tbsp), and saute for a minute. Follow by adding the marinated chicken and mix well with the masala. Place the lid of the pan and allow it to cook on a low flame for 10-15 mins.
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During the cook, the water from the chicken oozes out forming a gravy in which it gets cooked, and so you do not need to add extra water. This recipe is a dry version of the dish, but if you prefer it to be wet or with gravy, you can add water as needed.
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Once the chicken is cooked and the water is dried out, roast it on a low flame for 4-6 mins by adding a little oil, crushed pepper corns (1 tbsp), and curry leaves.
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Switch off the flame and allow it to sit with a closed lid for few minutes before serving.
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Serve with rice, naan, malabar paratha or roti.
- You can vary the amount of pepper powder and green chilies to suit your spice level.
- The garam masala I have used in my recipe has been bought from an Indian store (Sakthi garam masala). You can also use a homemade masala which is preferable.
- Using of coconut oil is the best for all authentic Kerala recipes.
I think my palate will feel like royalty after this!
Thank You Makos !!
awesome recepie, thanks
Thank You Swetha, Glad you liked it…!
Hi Akhila,
I’m planning to try this recipe with boneless chicken thighs (cut into about 2″ cubes). How long do you think the chicken will need to cook fully in a covered pan on a low flame? Will 15 minutes be enough? I am asking because I tend to overcook my chicken..
Thank you very much,
Dhanya
Hello Dhanya,
As this recipe calls for prior marination with lemon juice, and since you are using boneless chicken, 10 minutes on a low flame with a closed lid should suffice, or till the water from the chicken has dried out. Moreover, the roasting after that should take care of the rest.
Thanks for your reply, Akhila! I will let you know how it turns out after I’ve tried it. 😊
I tried it and my parents liked it too much…..
So glad to know that.. :-)Thank You Karthik!!
When to add tumeric powder?
Thank You Bennita for pointing out my mistake..You need to add turmeric powder along with corainder powder and garam masala, ie, 6th step. I have updated the recipe.
Hi. I tried this recipe. It come out very well. Thanks for sharing such a delicious recipe. But the is eo hard. I followed your steps. I cut the chicken into 1 inch pieces.
Thank You Dhanalakshmi! I think your comment was not complete, please email me at [email protected] if you have any further questions.
Hi Akhila. Some typing error. Actually I followed your step. The taste was excellent. But chicken was hard. I don’t know what mistake I did. Can you explain the procedure for soft chicken.
Sorry to hear that. Although this is a dry version recipe, the chicken should still be moist. Multiple factors contribute to varying results, but if the chicken is still hard you might want to reduce your roasting time once it is cooked.
Wonderful recipe…came out very well…my husband loved it…and appreciated me alot….
Thank you so much Janani…so glad you guys enjoyed 🙂
Lovely recipe Akhila .. will try it out today 🙂
Thank You Monica! Hope you love this 🙂
Hey Akhila, This recipe really turned out to be great. Thanks a ton!! #Adipoli
That’s awesome..Thank You so much Siby for trying out my recipe and for posting this wonderful feedback 🙂
Easy and Tasty recipe Akhila…. Thanks for sharing the recipe.
Thank you so much Siby 🙂 I am glad this one turned out so well for you!
Hi Akhila,
Your recipes are delicious and the photography is simply superb. Even if I am not cooking, I love looking at your aethetically pleasing work.👏👏
You are so sweet…Thank You Mario 🙂
Loved your recipe, thank you!!