Pepper Chicken
Dr.Naitheha Varatharaj cooked this in an Instagram reel. SeeMeCook wrote it up from the reel as a full recipe and added ingredient weights and nutrition.
Watch the original reelImported by Pranaya Shrestha on SeeMeCook
A South Indian-style pepper chicken made with yogurt-marinated chicken, warm spices, caramelized onions, and freshly roasted peppercorns and fennel. The dish is finished uncovered until the oil separates and the gravy becomes thick and glossy.
- Time
- 55 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- South Asian
- Contains
- Dairy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Chicken and marinade
- 16 g
- 7 g
- 1 g
- 4 g
- 120 g
- 15 g
- 220 g
Roasting spices
- 14 g
- 12 g
- 5 g
Weights are estimates. Together, the ingredients weigh about 675 g before cooking, which is about 170 g per serving.
Steps
Place the chicken in a bowl. Add the red chilli powder, garam masala, turmeric powder, coriander powder, curd, and salt. Mix thoroughly so the chicken is evenly coated, then marinate for 10 minutes.
Heat gingelly oil in a pan over medium heat. Add the sliced onions and sauté until they become golden brown.
Add the marinated chicken to the browned onions. Cook over low heat for 15 minutes, avoiding excessive stirring.
While the chicken cooks, place the peppercorns and fennel seeds in a dry pan. Roast them in equal quantities until aromatic, taking care not to burn the spices.
Grind the roasted peppercorns and fennel seeds into a fine powder.
Add the freshly ground pepper-fennel powder to the chicken, then add the fresh curry leaves.
Continue cooking uncovered over low heat for another 10–15 minutes, until the oil separates and the gravy becomes thick and glossy.
Serve the pepper chicken hot.
Notes
The video transcript mentions a different chicken quantity and some differing spice measurements, but the written post description provides the more complete ingredient list and is used as the primary source. The amount of gingelly oil, onions, and curry leaves is not specified in the source.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 317
- Protein
- 42 g
- Carbs
- 14 g
- Fat
- 10 g
- Fiber
- 5 g
Where the calories come from
Keep this recipe
Save it to your SeeMeCook library, add it to your grocery list, and cook it hands-free with each step read aloud.
Open in SeeMeCook
