Spicy Black Pepper Chicken Recipe – Indian Curry with Homemade Masala

Last Updated on 2 months by Neha Deshmukh

Spicy Black Pepper Chicken Recipe – Indian Curry with Homemade Masala

Hey everyone! If you’re anything like me, you love a good curry. And this Spicy Black Pepper Chicken? It’s quickly become a weeknight favorite in my kitchen. It’s got a fantastic depth of flavor, a lovely warmth from the black pepper, and it’s surprisingly easy to make – especially once you get the homemade spice blend going. I first made this when I was craving something a little different from the usual, and honestly, I haven’t looked back!

Why You’ll Love This Recipe

This isn’t your average chicken curry. The star here is the freshly ground black pepper, which gives it a unique, aromatic kick. It’s a beautiful balance of spicy, savory, and just a little bit tangy. Plus, making your own spice mix elevates the whole dish – trust me, it makes a world of difference! It’s perfect for a cozy dinner, a small gathering, or even meal prepping for the week.

Ingredients

Here’s what you’ll need to whip up this delicious Black Pepper Chicken:

• 500 grams chicken, cut into bite-sized pieces
• 1 tablespoon black pepper
• 2 tablespoons ginger-garlic paste
• 1 medium onion, finely chopped
• 2 green chilies, slit (adjust to your spice preference!)
• 2 medium tomatoes, chopped
• 0.5 teaspoon turmeric powder
• 1 teaspoon red chili powder (Kashmiri chili powder is great for color and mild heat)
• 1 teaspoon coriander powder
• 2 tablespoons oil
• 1 handful curry leaves
• Salt to taste
• Coriander leaves for garnish
• 0.25 cup yogurt
• 1 tablespoon lemon juice
• 1 teaspoon ginger-garlic paste

Ingredient Notes

Let’s talk ingredients for a sec! A few things can really make or break this recipe:

• Black Pepper: Seriously, don’t skip grinding your own! The flavor is so much fresher and more vibrant. I use a small spice grinder, but a mortar and pestle works beautifully too.
• Chili Powder: Red chili powder varies a lot in heat depending on where it’s from. Kashmiri chili powder is my go-to for a beautiful red color and a milder spice. If you like things fiery, feel free to add a pinch of cayenne pepper!
• Yogurt: Use a good quality, thick yogurt. Full-fat yogurt gives the best results, creating a lovely creamy marinade and sauce. Dahi (Indian yogurt) is ideal if you can find it.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s marinate the chicken. In a bowl, combine the chicken with yogurt, lemon juice, 1 tsp ginger-garlic paste, turmeric powder, 1 tsp black pepper, and salt. Give it a good mix, cover, and refrigerate for at least 30 minutes – longer is even better!
2. While the chicken marinates, let’s make our spice powder. Dry roast 1 tablespoon of black pepper, coriander seeds, and cumin seeds in a pan until fragrant. Let them cool slightly, then grind them into a fine powder.
3. Now, heat the oil in a pan over medium heat. Add the curry leaves, chopped onion, and slit green chilies. Sauté until the onions are golden brown and fragrant. Then, add 2 tablespoons of ginger-garlic paste and cook for another minute.
4. Add the chopped tomatoes and cook until they soften and break down.
5. Time for the spices! Mix in the red chili powder, coriander powder, and the freshly ground spice mix. Cook for a minute, stirring constantly, to release their flavors.
6. Add the marinated chicken to the pan and cook for 10-12 minutes, stirring occasionally, until the chicken is cooked through. If the sauce gets too thick, add a splash of water.
7. Finally, garnish with fresh coriander leaves and serve hot!

Expert Tips

• Don’t overcrowd the pan when cooking the chicken. Cook in batches if necessary to ensure even browning.
• Taste and adjust the seasoning as you go. Everyone’s spice tolerance is different!
• A little bit of patience goes a long way. Allowing the spices to bloom in the oil really deepens the flavor.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Vegan Adaptation: Swap the chicken for a plant-based chicken substitute and use plant-based yogurt.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level: For a milder curry, reduce the amount of red chili powder or remove the green chilies. For a spicier kick, add a pinch of cayenne pepper or use hotter green chilies.
• Festival Adaptations: This is a great dish to serve at celebrations! My aunt always makes a larger batch for Diwali – it’s a real crowd-pleaser.

Serving Suggestions

This Spicy Black Pepper Chicken is amazing with:

• Steaming hot basmati rice.
• Warm, fluffy naan or roti.
• A side of raita (yogurt dip) to cool things down.
• A simple salad for a complete meal.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The flavors actually develop even more overnight!

FAQs

Let’s answer some common questions:

• What cut of chicken is best for this recipe? Boneless, skinless chicken thighs are my favorite – they stay nice and tender. But chicken breast works well too, just be careful not to overcook it.
• Can I make the spice powder ahead of time? Absolutely! Store it in an airtight container in a cool, dark place for up to a month.
• How should I store the spice powder? In an airtight container, away from light and moisture.
• What is the best way to balance the heat in this curry? A dollop of yogurt or a side of raita works wonders!
• Can I use store-bought ginger-garlic paste? Yes, if you’re short on time. But freshly made paste really does taste better.
• What rice or flatbread pairs best with this Black Pepper Chicken? Basmati rice is classic, but jeera rice (cumin rice) is also fantastic. Naan or roti are perfect for soaking up all that delicious sauce!

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!