Authentic South Indian Pepper Chicken Gravy Recipe

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If you’re a fan of bold flavors, aromatic spices, and that irresistible fiery kick, then South Indian Pepper Chicken Gravy is a must-try! Unlike regular chicken curry, this dish uses freshly ground black pepper as the star ingredient, making it both spicy and flavorful. Perfect with steamed rice, parotta, dosa, or chapati – this gravy is a comfort food classic in many South Indian homes.

Let’s get into the recipe step by step.

Ingredients (Serves 3–4)

For the Chicken Marinade:

Chicken – 500 g (washed & cut into medium pieces)

Turmeric powder – ¼ tsp

Salt – ½ tsp

Lemon juice – 1 tsp

For the Pepper Masala (freshly ground):

Black peppercorns – 2 tsp

Cumin seeds – 1 tsp

Fennel seeds – ½ tsp

Dry red chilies – 2

Coriander seeds – 1 tsp

For the Gravy:

Oil – 3 tbsp (preferably gingelly oil / sesame oil)

Bay leaf – 1

Cloves – 3

Cinnamon – 1-inch piece

Curry leaves – 1 sprig

Onion – 2 medium (finely chopped)

Green chilies – 2 (slit)

Ginger-garlic paste – 1 tbsp

Tomato – 1 large (finely chopped)

Turmeric powder – ¼ tsp

Red chili powder – ½ tsp

Coriander powder – 1 tsp

Salt – as required

Water – 1 cup (adjust as per gravy consistency)

Fresh coriander leaves – for garnish

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Step-by-Step Method

Step 1: Marinate the Chicken

In a bowl, mix chicken pieces with turmeric, salt, and lemon juice.

Set aside for 15–20 minutes. This helps in removing raw smell and adds flavor.

Step 2: Make the Pepper Masala

Dry roast pepper, cumin, fennel, coriander seeds, and dry red chilies until aromatic.

Cool and grind into a coarse powder. This masala is the soul of the dish!

Step 3: Prepare the Base

Heat oil in a kadai/pan.

Add bay leaf, cloves, cinnamon, and curry leaves. Let them splutter.

Add chopped onions and green chilies, sauté until golden brown.

Stir in ginger-garlic paste and sauté until raw smell disappears.

Step 4: Add Tomatoes & Spices

Add chopped tomatoes and cook until mushy.

Mix in turmeric, red chili, and coriander powders.

Cook till oil separates from the masala.

Step 5: Cook the Chicken

Add marinated chicken pieces and sauté well until coated with masala.

Cover and cook on medium flame for 5–6 minutes (chicken will release its own juices).

Step 6: Add Pepper Masala & Water

Now add the freshly ground pepper masala.

Mix well and pour 1 cup water (adjust depending on how thick you want the gravy).

Cover and cook for 12–15 minutes until chicken is soft and gravy thickens.

Step 7: Final Touch

Add curry leaves and garnish with fresh coriander leaves.

Switch off the flame and let it rest for 5 minutes before serving.

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Serving Suggestions

Pair with steamed rice for a simple comforting meal.

Goes amazingly well with parotta, idiyappam, or dosa.

For a homely touch, serve with a side of rasam and papad.

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