Pepper Chicken gravy is a Spicy South Indian Chicken gravy recipe made with coconut Milk. In my website I have already shared quite a few version of pepper chicken recipes. But, I have made this pepper chicken gravy in Chettinad style. Fresh ground Black pepper and fennel seeds powder is used to make the traditional Chettinad pepper chicken gravy.

You may also like other pepper chicken recipe like Pepper Chicken dry, Pichi potta pepper chicken, pepper chicken dry,Amma’s pepper chicken without coconut milk. 

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Ingredients :

3/4 cup of gingelly oil(Indian sesame oil)
600 grams of shallots-finely chopped
2 tbsp of ginger paste
1 kg chicken pieces with bone
2 tbsp of garlic paste
250 grams of country tomato – ground to a paste
1/4 cup of coriander leaves-chopped
15 curry leaves
1/2 tbsp of red chili powder
1 to 1.5 tbsp of coriander powder
3 tsp of salt(Adjust to taste)
1/4 tsp of fenugreek powder
1/2 tsp of turmeric powder
3 to 4 cups of water
4 to 5 tbsp of pepper chicken powder

Whole Spices:

4-cinnamon sticks(2 cm each)
6-cloves
1- bay leaf
3-short red chili

Coconut Milk:

1.25 cups of thick homemade coconut milk
(blend 1.5 cups of grated coconut with 3/4 cup of warm until well combined and then, strain the water, discard the residue)

Pepper Chicken powder:
4 tbsp of whole black peppers
2 tbsp of fennel seeds

Garnish:

few coriander leaves
10- curry leaves.

Procedure:

Step 1:

1. In a small frying pan, dry roast the whole black peppers and fennel seeds one at a time until fragrant.
2. Transfer the roasted spices to a plate and let it cool. Then, add the roasted peppers and fennel seeds to a blender and, grind to a fine powder . If the ground spice powder is coarse then, sift it.
3. Pepper chicken powder is ready, use the required amount for the pepper chicken gravy.

Step 2:

1. In a 5 liters pot heat required gingelly oil and when the oil is hot enough, add in the whole spices(cinnamon, clove, red chili, bay leaf)  and, for a second. Then, add in the shallots and curry leaves, saute until golden brown. It will take around 20 minutes or so.

2. Once the onion becomes golden brown, Saute the Garlic paste and ginger paste for 3 minutes or until raw smell goes away. Add in some coriander leaves and saute for a minute.

3. Add the ground tomato paste to the pot and saute until the oil separates and, it becomes like a paste. Add some salt to the tomato paste.

4. Make sure the tomato and onion became one like a paste and then add the spice powder(chili powder, coriander powder, 2 tbsp of pepper chicken powder, fennel powder, turmeric powder), saute for 10 seconds.

5. Add in the chicken pieces and saute until chicken becomes pale, about 3 minutes or so. While sauteeing, add required salt to the chicken.

7. Pour the required warm water to cook the chicken and adjust the salt level. Mix the chicken very well, cover the pot with a lid and let the pepper chicken gravy boil until chicken half cook, about 10 minutes or so.

8. After the chicken is half cooked, pour the homemade coconut milk and mix well. Adjust the salt and spice level of the pepper chicken gravy, leave the pan open and, let the pepper chicken boil until the chicken is 80% cooked.

9. Finally, add in the fresh curry leaves, coriander leaves and 3 tbsp of pepper chicken powder(use less or more) and, mix well. Let the chicken gravy simmer until thickened and develops a bright color.

Pepper Chicken gravy is ready, Serve with boiled white rice,chapati,poori,idly,dosa.

Summary

Recipe Name

Pepper Chicken Gravy

Author

Swaana

Date

2019-08-01

Prep Time

10M

Cook Time

40M

Total Time

50M

Average rating

3 Based on 13 Review(s)