Pepper chicken, tender, juicy and spicy, stir-fried with freshly ground pepper, ginger, garlic and green chillies. Learn how to make with stepwise pictures.

This pepper chicken dry is a stir fry recipe and not a deep-fried one. And obviously, we can make this with just a few tsp of oil without compromising the taste.

Now coming to this pepper chicken, I would like to mention that the spices used here are black pepper and green chillies. The beautiful blend of green chillies and pepper powder when sauteed with ginger and garlic gives an excellent aroma and unique taste to this milagu kozhi varuval.

Also, try this Chettinad chicken chukka recipe. This pepper chicken is an excellent side dish with sambar rice, Rasam rice, ghee pulav and phulkas. It matches well with dosas and uttappam too.

I always prefer chicken with bones for this recipe. For boned chicken pieces follow the timing given below. If you use boneless chicken completely, reduce the cooking time (6-8mins enough for small boneless pieces).

For a complete list of delicious non-veg recipes.

Non-veg recipes

How to make Pepper chicken dry recipe

Preparation:

Clean chicken pieces with water, drain and keep aside.
Chop onions and green chillies.
Coarse grind fresh black peppercorns and keep ready.

Recipe for pepper chicken:

Heat up oil in a frying flat pan, season with fennel seeds.

Let them splutter and add chopped ginger and garlic.

Roast ginger and garlic until the raw smell disappears completely.
Add onions and saute well until they become light brown color.

Also, add green chillies and curry leaves.

Saute to get a nice aroma from the green chillies.
Add turmeric powder and coriander powder.

Also, add the required salt for the chicken.

Now put the washed chicken and mix well.

Sprinkle a few tbsp of water, mix and cover with a lid. Skip adding water if you use the broiler chicken which has lots of water in it. Chicken can get cooked with its own water. Cook the chicken for 8-10 minutes.
Open the lid and let the excess water evaporates completely. Now add a lavish quantity of freshly ground black pepper powder and mix it up.

Cover again for just two minutes. Let the chicken pieces absorb the pepper flavor.

Finally, add some curry leaves and a dash of lemon juice.

Give a quick mix and switch off.

Serve with hot Bisibelabath, curd rice, rasam rice, chapati, naan varieties and dosas.

Tips:

1) First of all, choose chicken with bones for this recipe. Because the pieces with bones are extra tender and tasty when cooked properly.

2) Next important tip is, grind the peppercorns freshly before making pepper chicken. In addition, coarsely ground pepper powder is a better option.

3) Finally, do not avoid using lemon at last as it gives the necessary mild sour taste to the chicken pepper dry.

Pepper chicken dry recipe

Sangskitchen

Yummy Pepper chicken, tender, juicy and spicy, stir-fried with freshly ground pepper, ginger, garlic and green chillies. Learn how to make with stepwise pictures.

No ratings yet

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Course Main Course, Side Dish

Cuisine Indian

Servings

Calories 320 kcal

Ingredients

Ingredients:

½ kg chicken (with bones)
3 tbsp oil
1 tsp fennel seeds
1 tbsp ginger chopped
1 tbsp garlic chopped
1 big onion
2 green chillies
2 sprig curry leaves
¼ tsp turmeric powder
1 tsp coriander powder
1 tsp salt (as per taste)
¼ cup water (approx.)
2 tbsp black pepper powder (freshly ground)
½ lemon