Pepper Chicken Recipe – Authentic Indian Kadai Style

Last Updated on 4 months by Neha Deshmukh

Pepper Chicken Recipe – Authentic Indian Kadai Style

Hey everyone! If you’re anything like me, you absolutely love a good, flavourful chicken dish. And let me tell you, this Pepper Chicken is a total game-changer. I first made this a few years ago, trying to recreate a dish I’d had at a small restaurant in Kerala, and it’s been a family favourite ever since. It’s got a wonderful warmth from the peppercorns, a lovely zing from the ginger and garlic, and just enough heat to keep things interesting. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t your average chicken curry. This Pepper Chicken is a dry preparation, cooked in a kadai (wok) which gives it a beautiful smoky flavour. It’s bursting with the aroma of freshly roasted spices, and the chicken is incredibly tender. It’s perfect as a starter, a side dish, or even a main course with some rice or roti. Trust me, once you try this, you’ll be making it again and again!

Ingredients

Here’s what you’ll need to make this delicious Pepper Chicken:

• 1 kg bone-in chicken (curry cut)
• 2 tbsp black peppercorns
• 1 tsp cumin seeds
• 1 tsp fennel seeds
• 20-25 curry leaves
• 3 tbsp oil
• 2 onions (sliced)
• 10-12 garlic cloves
• 1 tbsp ginger paste
• 4-5 green chillies
• 0.25 tsp turmeric powder
• 0.25 tsp garam masala
• 1 lemon

Ingredient Notes

Let’s talk about a few key ingredients. The peppercorns are really important here – don’t skimp on quality! I prefer using a mix of black and Malabar peppercorns for a more complex flavour.

Using a kadai is traditional, as the shape helps with quick, even cooking and imparts a lovely smoky flavour. If you don’t have a kadai, a large, heavy-bottomed frying pan will work just fine.

Spice levels can vary hugely depending on where you are in India! Some regions love it super spicy, while others prefer a milder flavour. Feel free to adjust the number of green chillies to your liking. I usually go with 4 for a good kick, but my husband prefers 5 or 6!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, we need to make our pepper masala. Dry roast the peppercorns, cumin seeds, and fennel seeds in a pan for about 2 minutes, until fragrant. Let them cool completely, then grind them into a fine powder.
2. Heat the oil in your kadai over medium-high heat. Add the cumin seeds, fennel seeds, curry leaves, and garlic cloves. Sauté until the garlic is golden brown and smells amazing.
3. Add the sliced onions and fry until they turn a beautiful golden brown colour. This takes a bit of patience, but it’s worth it! Stir in the ginger paste and green chillies and cook for another 2 minutes.
4. Now, add the turmeric powder, garam masala, and chicken pieces. Sear the chicken on high heat for 5-6 minutes, until it’s nicely browned on all sides. This helps to lock in the flavour.
5. Pour in 1 cup of hot water, cover the kadai, and simmer for 5-7 minutes, or until the chicken is tender and cooked through.
6. Add the prepared pepper masala, the remaining curry leaves, and green chillies. Cook uncovered for about 5 minutes, stirring occasionally, until the sauce has dried up and the chicken is coated in the masala.
7. Finally, squeeze in the juice of one lemon and garnish with fresh coriander leaves. Serve hot and enjoy!

Expert Tips

• Don’t overcrowd the kadai when searing the chicken. Work in batches if necessary to ensure even browning.
• Using hot water helps to maintain the temperature and cook the chicken quickly.
• Keep stirring while cooking the pepper masala to prevent it from burning.
• A squeeze of lemon at the end brightens up the flavours beautifully.

Variations

• Spice Level: If you like it extra spicy, add a pinch of cayenne pepper or a few more green chillies. For a milder flavour, remove the seeds from the green chillies.
• Quick Marinade: For even more flavour, marinate the chicken with 1 tbsp ginger-garlic paste, ½ tsp turmeric powder, and a pinch of salt for 30 minutes before cooking. My friend, Priya, swears by this trick!
• Chicken Pieces: While I love using bone-in curry cut chicken, you can also use boneless chicken thighs or breast. Just adjust the cooking time accordingly – boneless chicken will cook faster.

Serving Suggestions

This Pepper Chicken is incredibly versatile. You can serve it as:

• A starter with a side of mint chutney.
• A main course with rice, roti, or naan.
• A side dish with dal and vegetables.
• As part of a larger Indian feast!

Storage Instructions

Leftover Pepper Chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. It actually tastes even better the next day as the flavours have had time to meld together!

FAQs

Q: Is this recipe best with bone-in or boneless chicken?

A: I personally prefer bone-in chicken as it adds more flavour and keeps the chicken moist. However, boneless chicken works well too – just be careful not to overcook it.

Q: What type of oil is traditionally used in this recipe?

A: Traditionally, coconut oil is used in South Indian cooking, especially in Kerala where this dish originates. However, you can use any neutral-flavoured oil like vegetable oil or sunflower oil.

Q: Can I make the pepper masala powder ahead of time?

A: Absolutely! You can make the pepper masala powder a few days in advance and store it in an airtight container. This will save you time when you’re ready to cook.

Q: How can I adjust the heat level of this dish?

A: The easiest way to adjust the heat is by controlling the number of green chillies you use. Removing the seeds from the chillies will also reduce the heat.

Q: What is the best way to serve Pepper Chicken – as a starter or main course?

A: It’s great either way! As a starter, serve smaller portions with a refreshing chutney. As a main course, serve larger portions with rice or roti and some side dishes.