Pepper Chicken Masala or Murgh Kali Mirch is a delicious recipe that is cooked with loads of freshly ground Black Peppercorns.

With aromatic chicken pieces swimming in an incredible sauce, this Pepper Chicken Masala recipe is one of the best you will try!

The combination of right spices going into this tomato based curry is so perfect that explode the curry with flavour. You can adjust the amount of black peppercorns to suit your spice preference.

There are many many ways a pepper chicken masala can be made. This is one of the most simple, home style pepper chicken recipe for beginners.

The BEST side is hot and fresh Ghee rice and Chapathi/Rotis. For the best charred results, use a well seasoned cast iron skillet if you have one.ezy-watermark_24-05-2019_08-13-29am.png


Author: Nathiya Adiseshan

Preparation Time: 10 mins

Cooking Time: 20 mins

Serves: 3

INGREDIENTS

For the spice masala

  • 3 tsp Black peppercorns
  • 1 tsp Cumin seeds
  • 1/2 tsp Fennel seeds
  • an inch Cinnamon
  • 3 Cloves
  • 2 Cardamom pods
  • Star Anise

Other ingredients

  • 500 gms, Chicken legs
  • 3 tbsp Coconut oil
  • Bayleaf
  • 1/4 tsp Cumin seeds
  • 1/4 tsp Fennel seeds
  • a sprig of Curry leaves
  • 2 cup Onions, finely chopped
  • 1 cup Tomato, paste/ finely chopped
  • 2 Green chillies, slit
  • 1 tbsp Ginger Garlic paste
  • 1/4 tsp Turmeric powder
  • 1 tbsp Coriander powder
  • 1 tsp Redchilli powder
  • 2 tbsp Coriander leaves, finely chopped
  • Salt
  • Roasted Cashew nuts, garnishing

How do you make pepper chicken masala?

  1. Powder the ingredients mentioned above into a fine powder. Keep aside.Heat an iron kadai with coconut oil. Stir in the bayleaf, cumin seeds, fennel seeds and curry leaves until fragrant, about 1 minute.Add the onions and green chillies and cook over moderately high heat, stirring occasionally, until golden, about 8 minutes. Add the ginger garlic paste and fry until rawsmell fades away.Stir in tomato puree/ or finely chopped tomatoes with juices (crush them with your hands as you add them) and just cook through. Reduce heat and add in the spice powders and season with salt.Add chicken to the masala. Fry the chicken until white (about a minute) while scraping up any browned bits stuck on the bottom of the pan. Stir in 1/4 cup of water, then cover and cook over low heat for 20 minutes.Once the chicken is halfway cooked, add in the ground masala and simmer until sauce thickens and becomes a deep brown colour.Garnish with Cashew nuts, coriander leaves and serve with fresh, hot Ghee rice.eZy Watermark_24-05-2019_08-13-29AM

Special Notes:

  • Chicken legs can be substituted, but chicken thighs are highly recommended here.
  • Pour in water to thin out the sauce, if needed.
  • Watch carefully when you add red chilli powder, check out for spiciness.

2 Comments

  1. Wow awesome and nicely written recipe…. அழகா சொல்லி கொடுத்து இருக்கீங்க…. புக் போடுங்க மேடம் … photography class

    Like

    1. நன்றி… புக் போடுற அளவுக்கு இன்னும் வளரல. Photography நிறைய கத்துக்கணும் நான்

      Like

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