Pepper Chicken| Chicken Kali Mirch |Murgh Kali Mirch |Kurumilagu Chicken Curry |

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


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.

Orange Chicken/ Panda Express Orange Chicken Recipe

Do you love the ORANGE CHICKEN at Panda Express?

The sweet, sticky sauce, the crispy breading, the incredibly average, but still so satisfying, American-Chinese dining experience. Ugh… It’s so good!!

A flavourful reminiscent of the orange chicken in the comfort of your kitchen…

I’m happy to say the final version of this recipe is the best orange sauce I’ve ever tasted and it’s so easy! So give it a whirl, you’ll be the dinnertime hero.

Why do you wait for take-outs, when you can easily make it at home??

Author: Nathiya Adiseshan

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Serves: 2-3


  • 250 grams chicken breasts (boneless)
  • 1 egg
  • 2 tablespoons Cornstarch
  • 1 teaspoon Salt
  • ½ teaspoon Pepper powder
  • 1 cup Orange Juice (Freshly Squeezed)
  • 1 teaspoon Orange Zest
  • 1 tablespoon Ginger, grated
  • ¼ cup Chicken Stock or Water
  • ¼ cup Brown Sugar
  • 3 tablespoons Soy Sauce
  • 1-2 teaspoons Cornstarch
  • 1 teaspoon Crushed Red Pepper
  • Oil, for frying


1. Cut chicken breasts into bite sized pieces. In a mixing bowl, whisk together egg, salt, pepper and cornstarch. Submerge chicken breast pieces in mixture and set aside.

2. In a saucepan, stir together orange juice, orange zest, soy sauce, chicken stock, brown sugar, ginger, and red pepper flakes. Bring to a boil.

3. Pour Potato starch slurry into sauce mixture and stir in until thickened. Remove from heat and set aside.

4. Meanwhile, pour vegetable oil into a heavy bottom pot. Working in small batches, fry chicken pieces until cooked through and golden brown, about 3 to 4 minutes. Remove from oil and drain it.

5. Toss fried chicken pieces together with sauce.

6. Serve immediately and garnish with spring onions.

Special Note:

  • Potato starch can be replaced with cornflour.
  • Adding orange zest in excess gives a bitter taste. So add accordingly.
  • Adding chicken broth to the sauce is optional.
  • Soy sauce has salt in it. If using low sodium soy sauce, add a pinch of salt if needed.
  • dissolve 1 tsp potato starch in 1/4 cup of water for the potato starch slurry.

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Did you make this recipe? If yes, do let me know how it turned out in the comments below. Do share a picture on instagram with hashtag #CookedFromHungrystomach and tag us @hungry__stomach

Kerala Chicken Curry/Nadan Kozhi Curry

An authentic kerala style chicken curry. This curry embraces the rustic style of chicken simmered in coconut milk and Indian spices. While it have variations in the level of spices and ingredients used across regions, it never fails to find its way in weekend lunch menu.

It goes well with the Malabar Nei Choru (Ghee rice) and most of the Indian breads (Appam, Chapathi and Parotta). No wonder it turns to an absolute favourite for anyone who loves Kerala cuisine.

This is my favorite one which suits for a weekday menu. It is an ideal recipe for bachelors and newbies too.

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Chicken curry well flavoured with spices

Author: Nathiya Adiseshan
Preparation Time : 10 mins
Cooking Time : 40 mins
Serves : 3-4


  • 500 grams Chicken, curry-cut with bones


  • 2 teaspoon Red Chilli Powder
  • 1 teaspoon Turmeric Powder
  • 1 1/2 teaspoon Salt


  • 2 medium Onion, thinly sliced
  • 1 sprig Curry leaves
  • 2 Green chillies
  • 1 inch Ginger, crushed or coarse paste
  • 6 cloves Garlic, crushed or coarse paste
  • 1 medium Tomato, chopped
  • 2 tablespoon Red Chilli powder
  • 1 tablespoon Coriander powder
  • 1 teaspoon Turmeric powder
  • 1 tablespoon Fennel powder
  • 1-1 1/2 tablespoon Garam masala powder
  • 1 cup Coconut milk, thick
  • 3 tablespoon Coconut Oil
  • Salt

Here we go….!!!!

  1. Clean, wash and pat dry the chicken.

    Clean, wash and pat dry the chicken.
  2. In a bowl, add the chunks of chicken, season it with the ingredients listed for marination and rest in for minimum 30-45 minutes.
  3. Heat 3 tablespoon Coconut oil in a heavy based uruli/kadai. When the oil is hot, add the thinly sliced onions and curry leaves.

    Add thinly sliced onions
  4. Add a pinch of salt while sautéing (This speeds up the process and enhances the flavor).
  5. When the onions turns to light brown paste, add crushed ginger and garlic. Stir till the raw smell fades away.

    When the onions turns to light brown paste, add crushed ginger and garlic.
  6. Add in chopped tomatoes, saute till it turns mushy.

    Add in chopped tomatoes, saute till it turns mushy.
  7. Add Red chilli powder, Coriander powder, Fennel powder, Turmeric powder, Garam masala and salt.

    temp 42
    Add in the mentioned spice powders
  8. Once the oil starts to separate from the sides, add in the marinated chicken pieces and toss gently.
  9. Cover with a lid and cook in low flame. (No need to add water, the chicken will cook in its own juices).
  10. Stir inbetween. If its dry, add two tablespoons of water and give a stir. (Be careful, not to burn)

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    Cover and cook in low flame
  11. Pour thick coconut milk. Adjust salt and allow to boil in medium flame (Cook uncovered).

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    Pour thick coconut milk and boil in medium flame
  12. Get into the desired consistency and switch off the flame. (Oil starts floating at the top when it is done)
  13. Garnish with chopped coriander leaves.
  14. Cover and allow to rest for best settling of flavours.
  15. Serve with Nei choru or any rice of your choice.

    temp 43
    Serve hot with Nei Choru

Special note:

  • Coconut oil, Curry leaves and thick coconut milk are the key ingredients for the rustic flavour of the dish.
  • Allow the chicken curry to cook in a low to medium flame, if not you will end up with a looser runny curry.
  • Oil starts floating at the top, indicating that your curry is done. Switch off the flame.
  • Always use fresh homemade garam masala powder instead of the store bought ones.
  • Kashmiri chilli powder gives the bright red colour to the gravy.
  • Lukewarm water yields good quantity of coconut milk.

If you like this recipe, Do not forget to rate us at the end of the post. 

Did you make this recipe? If yes, do let me know how it turned out in the comments below. Do share a picture on instagram with hashtag #CookedFromHungrystomach and tag us @hungry__stomach