This Kerala-style Pepper Chicken is a flavorful, aromatic dish made with freshly dry-roasted spices, curry leaves, and black pepper as the hero ingredient. Unlike restaurant versions loaded with masala powders, this recipe uses a homemade spice blend for a clean, bold peppery taste. It pairs perfectly with rice, chapati, dosa, or appam.
This recipe is simple, authentic, and highly aromatic, making it perfect for both everyday cooking and special meals.
Servings: 2–3 | Prep Time: 15 mins | Cook Time: 20–25 mins
Ingredients
500 g chicken (bone-in or boneless)
1 large onion, thinly sliced
2–3 green chilies, slit
1 tsp ginger-garlic paste
2 sprigs curry leaves (plus extra for garnish)
1 tbsp oil
1/2 tsp turmeric powder
1 tbsp lemon juice
½–1 tsp salt (adjust to taste)
For the spice powder:
1 tsp black peppercorns
1 tsp coriander seeds
1/2 tsp fennel seeds
1/2 tsp cumin seeds
3–4 curry leaves (optional, for roasting)
Instructions
Prepare the spice powder:
Dry roast black peppercorns, coriander seeds, fennel seeds, and cumin seeds for 2–3 minutes until fragrant.
Add 3–4 curry leaves while roasting for extra aroma (optional).
Let cool slightly, then grind into a fine powder.
Marinate the chicken:
In a bowl, combine chicken, turmeric, lemon juice, and salt.
Let it rest for 10–15 minutes.
Cook the aromatics:
Heat oil in a pan.
Add sliced onions, curry leaves, and green chilies. Sauté until onions turn golden brown.
Add ginger-garlic paste and sauté for 1–2 minutes.
Cook the chicken:
Add the marinated chicken to the pan. Stir-fry for 5–7 minutes until lightly browned.
Sprinkle half of the freshly ground spice powder over the chicken and mix well.
Cover and simmer on low-medium heat for 10–12 minutes until the chicken is fully cooked.
Finish the dish:
Taste and adjust salt if needed.
Add more curry leaves for aroma.
Sprinkle the remaining spice powder just before serving for an extra peppery punch.
Serve:
Serve hot with steamed rice, chapati, or dosa.
💡 Extra Tips:
If you like it spicier, crush a few more peppercorns over the chicken just before serving.
Bone-in chicken gives more flavor, but boneless works too.
Lemon juice in the marinade tenderizes the chicken and adds a subtle tang.
Do try this and share your feedback.
Warm regards,
Fairy Edwardsam
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