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.
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.
Nutrition
Calories: 367kcalCarbohydrates: 4gProtein: 22gFat: 29gSaturated Fat: 6gPolyunsaturated Fat: 7gMonounsaturated Fat: 14gTrans Fat: 0.1gCholesterol: 119mgSodium: 152mgPotassium: 317mgFiber: 1gSugar: 0.5gVitamin A: 270IUVitamin C: 78mgCalcium: 50mgIron: 2mg
Tried this recipe?Let us know how it was!