Indian Black Pepper Chicken
Dive into the bold flavors of Andhra Pradesh with this classic Indian black pepper chicken recipe. It’s surprisingly easy to whip up in just 35 minutes and this dish might just outshine your favorite restaurant’s version with its moreish black pepper sauce that is richly infused with aromatic spices.
This Andhra Pradesh recipe has gained fame in restaurants worldwide for a reason—it’s simply that good!
Step by Step Video Instructions
Ingredients
For the Chicken:
- Chicken: I used a whole chicken broken down into large pieces, including legs, thighs, and breast meat. Each cut offers a different texture and choice to suit your preference, from the juiciness of thighs to the leaner breast meat. If you prefer you can also use just one type of chicken meat.
- Turmeric Powder: Imparts a vibrant color and a mild, distinctive flavor to the chicken.
- Ginger & Garlic Paste: A crucial blend that introduces a robust depth of flavor, essential for marinating the chicken.
- Salt: Fundamental for seasoning, enhancing the natural flavors of the chicken.
- Lime Juice: The acidity helps tenderize the chicken while adding a bright, citrusy note.
For the Pepper Sauce:
- Cooking Oil: Use a neutral, high-smoke point oil like sunflower or canola.
- Cumin Seeds: Their earthy, slightly bitter taste begins the layering of flavors.
- Fennel Seeds: Offer a sweet, anise-like flavor that contrasts beautifully with the heat of the other spices.
- Fresh Ginger and Garlic: They both add delicious aromatic qualities to this dish.
- Green Chillies: Use fresh green chilies for it’s flavor and to add some spice. You can adjust the amount to your spice tolerance.
- Curry Leaves: Add an irreplaceable fragrance and a subtle citrus flavor.
- Onion: Red onion is used for its sweetness and color, but white onion can be a suitable substitute, offering a slightly milder taste.
- Spice Powders (Cumin, Coriander, Black Pepper): These powders bring warmth, earthiness, and a spicy kick, with black pepper particularly pivotal for its pronounced heat and flavor.
- Fresh Cilantro: Brings a fresh, herbal finish to the dish, used both within the curry and as a garnish.
Expert Tips
Adjusting the Heat: The heat level of this dish is largely influenced by the green chilies. For a milder spice, remove the seeds and membrane before chopping, as they contain most of the capsaicin, which is responsible for the chili’s spiciness. If you prefer a spicier dish, leave the seeds and membrane intact to retain their fiery potency.
Adjusting the Sauce’s Consistency: The consistency of the curry can be easily adjusted to suit your preference. If you find the sauce too thick after adding the chicken, a little water can be stirred in to thin it. Conversely, if the sauce is too thin, increase the heat and simmer uncovered to reduce it to the desired thickness.
Storage and Leftovers
Allow any leftovers to cool down to room temperature. Once cooled, transfer the leftovers into an airtight container and refrigerate. Properly stored, the black pepper chicken will keep well for up to 3 days.
For reheating:
- Microwave: Reheat the chicken in a microwave-safe container, covered, using medium power for 2 minutes. After heat in 30-60 second intervals, stirring in between each interval to hoy throughout.
- Stovetop: Alternatively, you can heat the chicken on the stovetop. Place it in a pot over low to medium heat, adding a splash of water if the sauce has thickened in the fridge. Cover and stir occasionally until it’s hot throughout.
More Recipes You May Like:
- Black Pepper Squid
- Grilled Chicken with Roasted Red Pepper Sauce
- Chicken and Bacon Poha
- Chicken Chettinad
- Chicken Ghee Roast
Indian Black Pepper Chicken
Ingredients
Ingredients for Marinade:
- 900 g Chicken large pieces
- ½ tsp Turmeric Powder
- 1 tbsp Ginger & Garlic Paste
- 1 tsp Salt
- Juice of ½ Lime
For the Curry:
- 2 tbsp Oil
- ½ tsp Cumin Seeds
- ½ tsp Fennel Seeds
- 11 g Ginger finely chopped
- 15 g Garlic finely chopped
- 1 to 2 Green Chillies cut in half
- 15-20 Curry Leaves divided
- 1 Medium Onion finely chopped
- 1 tsp Cumin Powder
- 1 tsp Coriander Powder
- 2 tsp Black Pepper Powder
- Fresh Cilantro chopped, for garnish
- 1 cup Water
Instructions
- In a large bowl, combine chicken pieces with turmeric, ginger-garlic paste, salt, and lime juice. Set aside to marinate.
- Heat oil in a large deep sauté pan or karai over medium heat. Add cumin seeds, fennel seeds, chopped onion, green chillies, ginger, garlic, and half of the curry leaves. Sauté until the onions become translucent.
- Stir in cumin powder, coriander powder, and black pepper powder. Cook for 2-3 minutes until fragrant.
- Add the marinated chicken to the pan, searing on both sides. Add a handful of chopped cilantro. Pour in water, then cover and cook for 7-8 minutes. Uncover, increase the heat to high, and simmer until the sauce thickens and the chicken is fully cooked.
- Once the chicken is cooked and the sauce has reduced to your liking, stir in the remaining curry leaves and additional chopped cilantro for garnish. Plate the black pepper chicken and serve hot.
