Andhra Pepper Chicken | Pepper Chicken Recipe | Kitchenstagram
Pepper Chicken is a classic South Indian dish known for its bold, spicy flavour and rich aroma. This recipe comes together in just 30 minutes and pairs perfectly with rice, dal, roti, paratha or Malabar Paratha. What makes this version different is its freshly ground Pepper Masala, prepared with black peppercorns, cumin, coriander seeds and fennel seeds. Instead of depending on black pepper, this blend creates a deeper aroma and distinctive South Indian flavour in every bite.
Why you’ll love this recipe?
A quick and easy black pepper chicken recipe made with everyday ingredients, perfect for busy weeknight dinners.
Freshly roasted and ground pepper masala gives the chicken a rich aroma and deeper flavour that store-bought pepper powder cannot match.
Everything cooks in a single pan, making preparation and cleanup simple.
Make this dish ahead, refrigerate it in an airtight container for up to 2 days, then reheat and serve with rice, dal, roti or paratha for a quick meal.
Ingredients needed for Pepper Chicken:
Chicken: Bone-in chicken is my preferred choice because it stays juicy while adding extra flavour to the dish. You can also use boneless, skinless chicken thighs or chicken breasts if you prefer.
Whole Spices: Freshly roasted black peppercorns, fennel seeds, coriander seeds and cumin seeds are ground together t make the pepper masala. Ground spices can be used as a substitute, but freshly roasted whole spices provide the best flavour and aroma for this chicken recipe.
Onion: Red Onion work best as they add a mild sweetness to the recipe. Yellow or white onions are good alternatives if red onions are unavailable.
Ginger and Garlic: Fresh ginger and garlic create the signature aroma and flavour of this dish.
Lemon Juice: A squeeze of lemon juice balances the bold spices with a light tangy flavour.
Herbs: Fresh curry leaves are essential for the authentic South Indian taste and distinctive flavour that make this pepper chicken recipe stand out.
Serving Suggestions:
Andhra Pepper chicken is dry dish that can be enjoyed on its own or repurposed as a flavourful sandwich filling using leftovers. It also pairs wonderfully with:
Roti, Paratha or Malabar paratha for a satisfying Indian meal.
Steamed rice and dal along with a fresh salad for a complete meal.
Storage Tips:
Store the leftovers to an airtight container and store in the refrigerator for up to 2 days. Reheat on the stovetop or microwave until the chicken is pipping hot before serving.
Ingredients
For Marinating the Chicken:
500 gm Chicken, bone-in
1 tsp Black Pepper Powder
1 tsp Turmeric powder
1 tbsp Ginger-Garli-Green chili paste
1 tbsp Oil
Juice of 1 Lime
For Pepper Masala:
2 tbsp Black Peppercorn
1 tbsp Fennel Seeds
1 tbsp Cumin Seeds
1 tbsp Coriander Seeds
Other Ingredients:
2 tbsp Oil
2 nos. Large Onion, finely chopped
4 sprigs of Curry Leaves
Salt to taste
3 nos. Green chili, slitted
1 tsp Garam Masala
Preparation
- Step 1: In a mixing bowl, combine chicken, black pepper powder, turmeric powder, ginger-garli-green chili paste, oil and lime juice, stir to mix properly. Marinate the chicken for 30 minutes.
- Step 2: In a pan, add black peppercorn, cumin seeds, coriander seeds and fennel seeds. Dry roast the spices, stirring continuously on medium-low heat, until fragrant.
- Step 3: Let the spices cool completely, then transfer the roasted spices to a grinder and grind them into a fine powder to make the pepper masala.
- Step 4: Heat oil in a wok over medium-high heat. Add copped onions and sauté until golden brown.
- Step 5: Add 2 sprigs of curry leaves and continue sautéing. Now add the marinated chicken and fry on high heat.
- Step 6: Add salt and 1/4 cup water, stir to combine. Cover and cook over low-medium heat until the chicken is tender, stirring occasionally to prevent the masala from sticking to the bottom of the pan.
- Step 7: Now add 2 sprigs of curry leaves, garam masala and pepper masala, fry on high heat for 2-3 minutes or until masala thickens, coats the chicken well and starts releasing oil from the sides.
- Step 8: Serve hot with rice, roti, paratha or Malabar Parota. Enjoy!!
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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