Let’s start by admitting that black pepper is not just a humble seasoning! It is a lot more than that. This black pepper chicken recipe shows why!
Found in kitchens and dining tables across the globe, black pepper’s pungent spiciness brings a depth of flavour to food. Indispensable in savoury cooking, this ingredient enhances the character of any dish it gets added to without masking the original flavours.
Colonisation took black pepper, a native of South India, from the coasts of Malabar to Europe and beyond! Black peppercorns known as ‘black gold’ during the times of spice trade is still one of the most traded spices.
About this black pepper chicken
We cook this black pepper chicken on weekends when we are too lazy to spend a lot of time in the kitchen, but still health conscious to order in from a takeaway ;-). There isn’t much of a preparation required to cook this easy delicacy – there are no fancy ingredients, just common stuff found in your kitchen. There is no complicated technique, but there is some serious ‘peppery love’ involved!
Try this black pepper chicken recipe. I am sure you’ll love it!
If you found this pepper chicken interesting, you should check out the following recipes as well.
- Garlic Chicken – Succulent chunks of chicken coated in a sticky base of flavours – it is all subtle, yet finely balanced with a lot of garlic (without overdoing it), a dash of vinegar, a pinch of sugar, a hint of chillies
- Chicken Ularthiyathu – Chicken is cooked with onions and a variety of spices including black pepper and garam masala, before reducing to a roast consistency to absorb all the flavours
- Chicken Chinthamani – Bite-sized pieces of fried chicken cooked with crushed chilli flakes, curry leaves, and a dash of vinegar. It is incredibly simple, yet amazingly delicious chicken!
Black Pepper Chicken (Murgh Kali Mirch)
- 500 grams chicken
- 2 medium onions finely chopped
- 1 inch ginger finely chopped
- 5 - 6 pods garlic finely chopped
- 3 teaspoon black pepper coarsely ground
- 1 teaspoon coriander powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon lime juice or vinegar
- 2 green chilies thinly sliced
- to taste salt
- oil any vegetable oil of your choice
- Add 1 teaspoon ground pepper, lime juice, and salt to the chicken.
- Combine well, and let it marinate. If you are planning in advance keep this for an hour before you start cooking.
- Heat some oil in a pan (I used a cast iron deep-bottom pan), and fry the chopped ginger and garlic on a low flame.
- Stir occasionally and fry till they start turning golden brown.
- Now add the chopped onions.
- Combine well and cook till the onions are tender.
- Add chilli powder, turmeric powder, coriander powder, and a teaspoon pepper powder.
- Combine well and cook for a few more minutes until the onions start turning brown.
- Now add the chicken pieces. Mix well, close the lid, and cook on a low flame for 15 minutes.
- Open every 5 minutes and give it a quick stir.
- When you open the lid after 15 minutes, you will see that the chicken is cooked well in the juices.
- Add one more teaspoon of pepper powder, sliced green chillies, stir well, and cook on a medium flame without the lid.
- Add more salt if required.
- Cook for a few more minutes to reduce the curry to a thick consistency
- Switch off the stove. Let it rest for another 5-10 minutes before serving.
- Serve hot. This pepper chicken dish can be served as a starter/appetiser on its own, or with some rice or roti as the main course.