Pepper Chicken with Curry Leaves

Pepper Chicken with curry leaves recipe with step by step photos . Pepper and Curry leaves Chicken is a tasty side dish/ starter made with lots black pepper powder and curry leaves . This chicken has a distinct flavours from black pepper , curry leaves and fennel seeds. It’s a simple chicken recipe that can be made easily without any fancy ingredients and tastes delicious. 

In Bangalore there is chain of Andhra restaurant known has Meghana Foods, I love the boneless pepper chicken in that restaurant. It tastes too good with simple ingredients. So I was longing to recreate the same dish . After too many trail , error and correction  , made this Pepper Chicken in Meghana Restaurant Style , taste came very close to that of original recipe from Meghana Foods . But I couldn’t get that dark black color but later I realised its addition of dark soya sauce that gives deep dark black colour. Which I tried  in my other similar vegetarian recipe Paneer Pepper Dry .

This tasty pepper chicken recipe has lots of curry leaves in it. Rather than naming has pepper chicken , I can even call it as Curry leaves Chicken . You can serve this chicken has starter or as a side dish with a mug of beer , tastes good in all the ways.

Other  similar chicken recipes on blog are :

• Chicken Ghee Roast  
• Chicken Sukka 
• Chilli Capsicum Chicken 
• Chicken Tikka
• Tangdi Kebab
• Tandoori Chicken 

RECIPE CARD FOR PEPPER CHICKEN WITH CURRY LEAVES:

Pepper Chicken with Curry leaves

Pepper Chicken with Curry Leaves is a spicy and tasty ,Andhra style chicken which has distinct flavours from black pepper corns ,curry leaves and fennel seeds .

Prep Time8 mins

Cook Time25 mins

Total Time32 mins

Course: Side Dish, Starters

Cuisine: Andhra, Indian, South India

Keyword: Chicken, Quick & Easy

Servings: 5 people

Calories: 469kcal

Author: Muktha H S

Ingredients

• 750 grams Chicken , skin out curry cut pieces
• 3 no's Onion , finely chopped
• 6-8 no's Garlic Cloves , crushed 1/2 Tbsp paste
• 1 inch Ginger , crushed 1/2 Tbsp paste
• 1 no Tomatoes , finely chopped
• 3 no's Green Chilli,finely Chopped
• 12 Sprigs Curry leaves
• 1 1/2 Tbsp Black Peppercorns
• 1 Tsp Fennel Seeds
• 1/2 Tsp Jeera/Cumin Seeds
• 1/2 Tsp Turmeric Powder
• 1 Tsp Salt or as required
• 2 Tbsp Oil
• 2 Tbsp Coriander Leaves , chopped
• 1 Tsp Lime Juice

To Temper

• 1 Tbsp Ghee / Clarified Butter
• 1 Tbsp Cashews
• 3 no's Green Chilli , chopped
• 3 sprigs Curry leaves

Instructions

• Wash and clean the chicken thoroughly and keep aside, for water to drain completely.
• Finely chop onions,tomatoes and slit green chillies. 
• Dry roast  black peppercorns, jeera/ cumin seeds, and fennel seeds . Add 6-7 sprigs of curry leaves and dry roast till curry leaves turns crisp .
• Then transfer it into a blender/ mixer jar and blend to a fine powder. 
• Take a wok, add oil add 3 sprigs of curry leaves, onions, ginger , garlic paste , green chillies and fry well till the raw smell goes off . 
• Add tomato,turmeric powder,and saute for a minute. 
• Now add chicken,1 Tsp salt and 1 Tbsp of ground jeera ,pepper , fennel seeds and curry leaves powder mix well.
• Close the lid and cook on a medium heat for  about 15 minutes or till chicken is almost cooked. (Don't overcook the chicken or else it becomes hard).
• Whilst take a small pan/ tadka pan ,add ghee once its hot add cashews, chopped garlic cloves, 3 green chilies and remaining curry leaves fry well .
• Once curry leaves turns crisp add 1/4 tsp of salt and 1 tsp of curry and pepper powder and mix well.
• Add this mixture to above prepared chicken.
• Add remaining curry leaves and pepper powder, 1/2 tsp of salt  and mix well .
• Keep on a high flame, fry for a minute till it becomes semi dry. Turn off the stove .
• Finally add lemon  juice and garnish with coriander leaves.
• Serve as a starter or a side dish .

Notes

• You can also add 1/2 cup of water in the last step and cook on a high heat till you get a thick semi gravy chicken ..
• This is a spicy chicken dish , you can reduce the amount of green chillies , for less spice.
• 150 grams per serving

Step by Step Direction to make Pepper Chicken with Curry Leaves:

 

Wash and clean the chicken thoroughly and keep aside, for water to drain completely.

 

Finely chop onions,tomatoes and slit green chillies.

 

Dry roast  black peppercorns, jeera/ cumin seeds, and fennel seeds . Add 6-7 sprigs of curry leaves and dry roast till curry leaves turns crisp .

 

Then transfer it into a blender/ mixer jar and blend to a fine powder.

 

Take a wok, add oil add 3 sprigs of curry leaves, onions, ginger , garlic paste , green chillies and fry well till the raw smell goes off .

 

Add tomato,turmeric powder,and saute for a minute.

 

Add chicken,1 Tsp salt and 1 Tbsp of ground jeera ,pepper , fennel seeds and curry leaves powder mix well.

 

Close the lid and cook on a medium heat for  about 15 minutes or till chicken is almost cooked. (Don’t overcook the chicken or else it becomes hard).

Whilst take a small pan/ tadka pan ,add ghee once its hot add cashews, chopped garlic cloves, 3 green chilies and remaining curry leaves fry well .

 

Once curry leaves turns crisp add 1/4 tsp of salt and 1 tsp of curry and pepper powder and mix well.

 

Add this mixture to above prepared chicken.

 

 

Add remaining curry leaves and pepper powder, 1/2 tsp of salt  and mix well .

 

Keep on a high flame, fry for a minute till it becomes semi dry. Turn off the stove .

 

Finally add lemon  juice and garnish with coriander leaves.

 

Serve as a starter or a side dish .