Pepper Chicken Recipe

Pepper Chicken is spicy and flavorful and doesn’t require complicated cooking. Despite using few ingredients, the end product is just mouthwatering. If you enjoy very spicy food, you must try this scorching dish from South India. Pepper chicken may be prepared with basic kitchen staples and is considerably easier to prepare than other dishes. Additionally, you don’t need any pricey ingredients to make this delectable side dish; just a little pepper will do. Compared to the other Indian Chicken curry recipes, pepper chicken is different in specific ways. Less garam masala and red chili powder are used here than other chicken curries.

Here, we offer a quick and easy recipe for pepper chicken made with High on Chicken Sauces. High on Chicken produces various kinds of chicken sauces that can make any preparation tasty yet healthy!

Preparation

Ingredients for marination with pepper chicken

• Marinate chicken in a mixture of salt, turmeric, and ginger-garlic paste. Place aside till the recipe needs it.
• Finely chop the tomatoes and onions.
• Set aside roughly crushed pepper.
• Alternatively, you can make Chettinad masala or use any ready-made garam masala.

Ingredients for Chettinad masala:

• Three teaspoons coriander/dhania seeds
• One teaspoon of fennel seed
• Four elaichi (green cardamoms)
• 12 teaspoons cumin/jeera
• 5 teaspoons peppercorn
• Four elaichi (green cardamoms)
• three cloves
• 2″ cinnamon stick
• If using chili powder, you can remove the red chili.

The ingredients mentioned above are dry-roasted and powdered. In place of garam masala, add it.

How to prepare pepper chicken

• Add oil to a hot pan.
• Add cardamom, cinnamon, cloves, and cumin. Add once they start to sizzle.
• Ginger-garlic paste and curry leaves.
• Take care not to burn it as you cook the ginger and garlic until the raw smell is gone.
• Add onions.
• Fry until they are golden or light brown.
• Add tomatoes and salt, and continue cooking until the tomatoes are mushy and tender.

How to make a recipe for pepper chicken

• Add the red chili powder, garam masala, and crushed peppercorn after that.
• Cook everything thoroughly until pepper and garam masala aromas appear and the moisture from the tomatoes has entirely evaporated. On a medium flame, this takes around 3 to 4 minutes.
• After completing this step, it would be best to have an almost dry onion-tomato mixture. Cool this, pour it into a blender jar, and blend it till smooth with a bit of water if you want a silky masala. Without merging, it continued.
• Add the chicken that has been marinated and cook it for 3 to 4 minutes or until the meat turns white. If you blended the ingredients, cook it now and add it.
• Reduce the flame to its minimum—Cook with a cover.
• Interject a disturbance now and then. The chicken releases moisture after only 7 to 8 minutes. It might be different depending on the type of chicken used.
• The amount of moisture the chicken releases is sufficient to cook the meal. Pour very little water to cook if there is no moisture present.

Pepper chicken gravy

• If you enjoy the pepper chicken gravy, you can stop once the chicken is entirely cooked. You may Add 3 to 4 tablespoons of coconut milk to this as well. Cook while stirring until it bubbles.
• The gravy tastes fantastic when the chicken is cooked on the lowest heat or flame for extended periods. It needs 20 minutes to cook the chicken till it is tender.
• After the chicken is soft-cooked, you can dry season it with pepper. When the cover is off, cook until the chicken’s moisture disappears, but the masala holds onto it well.

In the end,

This dish is for you if you’re searching for an easy excuse to get up off that dent in the couch and into the kitchen. It is the ideal dish for lazy people because it is more of a “let it do its thing in the pan” kind of recipe. Depending on where it is made, chicken pepper fry can have a wide range of flavor profiles. It is primarily found in the southern part of India, where pepper reigns supreme among spices. This variation originates from Kerala, where the pepper vine covers walls and roofs and is a staple ingredient in practically every dish.

Because the spices infuse into the oil and coat and fry each piece of chicken until the flavor of the pepper and other aromatics permeates the meat, the oil is essential to the dish’s flavor. The meal is given body by the onions and tomato, which also provide the gravy thickness. If your tolerance for spicy is minimal, you can cut back on the pepper, but the most chef wouldn’t advise doing so.

Use High on Chicken sauces if you are unwilling to make the sauce at home. You may always use High on the Chicken sauce if you want to skip the sauce’s ingredients. Because High on Chicken sauces provide chicken sauces with the same homemade flavor and feel. So, omitting the sauce preparation step can occasionally be acceptable to cut cooking time with High on Chicken!