Name: Tamil Black Pepper Chicken Curry
Prep time: 15 min
Cook time: 30 min
Cuisine: Indian
Ingredients: 800 gms chicken; 1.5-2 tbsp ginger garlic paste; 1 tsp turmeric powder; 3 tbsp vegetable oil; 10 curry leaves; 220gms white onion finely chopped; 2 chillies slit lengthwise; 1 large tomato finely chopped; 250ml water; Coriander to garnish and add to curry.; For the pepper masala:; 2 tsp black peppercorns; 1 tsp cumin seeds; 2 mild dried red chillies; 1” cinnamon stick; 1 tsp fennel seeds; 3 cloves; 1 tsp poppy seeds; 1 tbsp coriander seeds

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Tamil Black Pepper Chicken Curry is a gravy dish by giving a slight twist to normal chicken curry. This curry is prepared in Tamil Style or somewhat also in Chettinad Style. Believe me this dish will give you a very well deserved break from normal Chicken Curry.

You can enjoy this main course dish in lunch or dinner along with Roti, Chapati or Rice.

Serves: 3-4

Cooking time: 15 minute

Preparation time: 30 minute

Ingredients for Tamil Black Pepper Chicken Curry (Serves 4)

800 gms chicken
1.5-2 tbsp ginger garlic paste
1 tsp turmeric powder
3 tbsp vegetable oil
10 curry leaves
220gms white onion finely chopped
2 chillies slit lengthwise
1 large tomatoe finely chopped
250ml water
Coriander to garnish and add to curry.

For pepper masala:

2 tsp black peppercorns
1 tsp cumin seeds
2 mild dried red chillies
1” cinnamon stick
1 tsp fennel seeds
3 cloves
1 tsp poppy seeds
1 tbsp coriander seeds

Recipe Steps For Tamil Black Pepper Chicken Curry

Add lemon juice, ginger garlic paste,turmeric powder, little salt.Mix well. Set aside to marinate for 30 minutes to 1 hours. Overnight will be the best.
Grind all the ingredients Black pepper masala in a spice grinder and set aside.
Heat oil over a medium flame in a pressure cooker, wok or heavy bottom large sauce pan.
Add curry leaves and as they splutter add the onions.
Fry the onions till they start turning golden brown.
Now add the green chillies and fry for a minute.
Add the tomatoes and fry for 8-10 minutes till they turn mushy.
Add the marinated chicken and fry on a medium heat for 5 minutes.Stir couple of times in between.
Add pepper masala grinded powder and salt. Mix it and let it fry for 2-3 minutes on medium flame. Stir once in between.
Add Water and mix well. Pick up all the masala from cooker side and base.
Close cooker for 3 whistle(1 on High & 2 on low flame). In wok or open vessel cook till chicken pieces start becoming tender.
After 3 whistle (1 on high, 2 on medium) allow steam to settle down naturally.
Open the cover. Check if pieces are tender. If not then cover for few more minutes.
Let water escape till the gravy thickens.
Add few fresh coriander leaves and give it a mix.
Switch off the flame.
Transfer the dish to serving dish.
Garnish it with few coriander leaves.
Enjoy Tamil Black Pepper Chicken Curry with Roti, Rice, Naan or Bread.

Recipe Steps with Pictures

Add lemon juice, ginger garlic paste,turmeric powder and little salt.

Add Ginger Garlic Paste to Chicken Pieces

Mix well. Set aside the chicken to marinate for 30 minutes to 1 hours. Overnight will be the best.

Set aside the chicken to marinate for 30 minutes to 1 hours.

Grind all the ingredients Black pepper masala in a spice grinder.

Grind all the ingredients Black pepper masala

Keep it aside till further usage.

Heat oil over a medium flame in a pressure cooker, wok or heavy bottom large sauce pan.

Add curry leaves

As they splutter add the onions.

Fry the onions till they start turning golden brown. Add green chillies and fry for a minute.

Add the tomatoes and fry for 8-10 minutes till they turn mushy.

Add the marinated chicken and fry on a medium heat for 5 minutes.Stir couple of times in between.

Add pepper masala grinded powder and salt.

Mix it and let it fry for 2-3 minutes on medium flame. Stir once in between.

Add Water and mix well. Pick up all the masala from cooker side and base.

Close cooker for 3 whistle(1 on High & 2 on low flame). In wok or open vessel cook till chicken pieces start becoming tender.

After 3 whistle (1 on high, 2 on medium) allow steam to settle down naturally.
Open the cover. Check if pieces are tender. If not then cover for few more minutes.