Sunday, October 18, 2015

Spicy Pepper Chicken Gravy / Chettinad Pepper Chicken / Restaurant Style Recipe

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Here I am sharing with you a spicy fiery pepper chicken masala recipe. It is very easy to make and perfect for rainy & winter season. This recipe needs grinding of freshly roasted spices and the chicken is cooked along with tomatoes, onion and fragrant spices. This is sooper spicy recipe, adjust the quantity of black pepper to suit your appetite. Lets see how to prepare this quick and easy chicken dish which is sure to pump up your tastebuds.
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To Marinate:
·         Chicken               - ½ kg
·         Lemon juice        - few drops
·         Turmeric pwd     -a pinch
·         Pepper pwd         - ¼ tsp
·         Red chilly pwd    - ½ tsp
·         Salt                       - ¼ tsp
To Grind:
·         Coriander seeds - 2 tsp
·         Cumin seeds       - ½ tsp
·         Red chilly            - 1
·         Cinnamon           - 2
·         Pepper corns       -1 to 2 tsp
·         Cardamom          - 1
·         Grated coconut   - 2 to 3 tbsp
·         Saunf                   - ½ tsp
To make Masala:
·         Oil                        - 1 tbsp
·         Mustard               - ¼ tsp
·         Curry leaves        - 5 to 6
·         Onion                   - 2
·         Ginger garlic paste- 1 tbsp
·         Tomato                -2
·         Chopped Mint and coriander leaves  - handful
·         Salt to taste
1.       Clean and wash the chicken pieces.
2.      Marinate with lemon juice, turmeric pwd, pepper pwd, red chilly pwd and salt.
3.      Allow to marinate for 30 mins.
4.      In a dry pan, add coriander seeds, cumin, red chilly, cinnamon, pepper, cardamom, grated coconut and saunf.
5.      Dry roast in low flame for few minutes.
6.      Allow to cool and grind to coarse pwd.
7.      Heat oil in a wide pan.
8.      Add mustard, curry leaves and wait to splutter
9.      Add onion slices and saute till light brown.
10.   Add ginger garlic paste and fry for a minute.
11.    Add mashed tomato and cook until oil separates.
12.   Add chopped mint and coriander leaves.
13.   Saute well.
14.   Add the freshly ground spices and combine.
15.   Now add the marinated chicken pieces and stir well to coat them with spices.
16.   Add 1 cup of water.
17.   Mix well and cover and cook for 10 mins.
18.   Stir once in a while to avoid masala sticking to the bottom.
19.   Simmer the flame and cook for another 5 to 7 mins or until the chicken pieces are cooked through.
20.  Taste and adjust salt and seasonings.
21.   Adjust the gravy consistency by adding ¼ cup of water.
22.  Turn off the flame.
23.  Lipsmacking authentic Pepper Chicken Masala is ready.
24.  Serve hot with roti, paratha, chapatti, naan, rice, idly, dosa, etc.
25.  We enjoyed with spicy mutton biryani.


  1. Really tempting chicken masala

  2. it seems gorgeous! I love this kind of dishes! kissess


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