Pepper chicken curry

October 31, 2018
Spicy black pepper chicken gravy goes well with any rice, Roti or any bread. This pepper chicken curry is thick, delicious and spicy. 


300g chicken (cut into pieces)
1 tbsp ginger garlic paste (freshly crushed)
3 green chilli (slit into two)
1 large onion (chopped)
1 large tomato (chopped)
1/4 cup thick tamarind paste
1/2 tsp turmeric powder
1 tsp salt (adjust according to taste)
1 1/2 tbsp cumin powder
2 tbsp coriander powder
1 tbsp pepper powder
Curry leaves (optional)
2 tbsp oil
2 cloves
2 cardamom pods
A stick of cinnamon
1/4 tsp fenugreek seeds
1/4 tsp fennel seeds
1 tbsp yogurt or curd (mixed with 1/4 cup water)
A handful of chopped coriander leaves


  1. Wash the chicken and drain off the water. 
  2. Marinate the chicken pieces with tamarind, salt, turmeric, pepper, coriander and cumin powder. Let it sit for at least half an hour.
  3. Heat oil in a heavy bottomed pan. Add cloves, cardamom, cinnamon, fenugreek seeds and fennel seeds. 
  4. When they start to putter, add the ginger garlic paste, onions, curry leaves and green chilies. Saute until the raw smell disappears.
  5. Now add the chopped tomatoes and marinated chicken to the oil mixture. Mix well. Now close it with a lid and let the chicken cook in very low to medium heat. (Do not add any water now itself, let the chicken cook with the water it releases)
  6. After about 10 minutes add 1/4 cup yogurt or curd mixture and some chopped coriander leaves. Mix well and close the lid again and cook for another 15 minutes or until the chicken is cooked. 
  7. Check whether the chicken has cooked enough. If the chicken is done, open the lid and let it simmer in medium to high heat for few minutes. (Make sure the bottom doesn't get roasted, stir occasionally.)
  8. Once it is simmered, add some chopped coriander leaves, turn off the heat and serve. Enjoy! (Don't simmer too much if you don't want the gravy to be thick. )

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