May 9, 2012

Pepper Chicken / Kozhi Milagu varuval

Black pepper is one of my favourite ingredient, especially when used in Non veg preparations. I am posting Pepper chicken recipe with a touch of Kerala tadka. The taste totally rely on the fresh ingredients we use to prepare. So I have used fresh ingredients wherever I can. This is definitely a treat to your taste bud. We love to have pepper chicken along with rasam and rice. However it can be also served with Indian bread. Nothing is as heavenly as an ice cream after this peppery meal.

Servings:  2        
Preparation Time: 20 mins
Cooking time: 1 hr
Level: Moderate


Chicken with bone                         
300 gm
200 gm (One Big)
150 gm  (Two Small)
15 gm
4 cloves
Green chilli                                        
2 nos
Curry leaves                                      
10 nos
Cumin seeds                                    
1 Tsp
4 nos
Green Cardamom                          
2 nos
Bay leaves                                         
2 nos
1 stick 5cm length
Turmeric powder                           
¼ Tsp
Vegetable Oil                                   
1 Tbsp
Coriander leaves                             
For garnishing
1 Cup

For Marinade

Lemon juice                                     
2 Tbsp
Coriander powder                         
1 Tbsp
Red chilli powder                            
½ Tsp
Turmeric powder                            
¼ Tsp
Cumin powder                                 
1 Tsp
Ginger garlic paste                        
1 Tbsp
Crushed black pepper                  
1 Tbsp
as required
Vegetable oil                                    
1 Tbsp

For Dry Roast

Coriander seeds                              1 Tbsp
Black peppercorns                         
1 ½  Tbsp


1)      Dry roast the black pepper corns and coriander seeds separately
2)      Grind the coriander seeds to fine powder and crush the peppercorns to coarse.
3)      Make a paste of ginger, garlic and one green chilli.
4)      Clean the chicken and pat dry using towel. Marinate chicken with lemon juice, ginger garlic paste,
 powdered coriander seeds, turmeric powder, Red chilli powder, Cumin powder,  Salt, Oil and
 half of the crushed  black peppercorns. Marinate for atleast 15 mins.
5)      Slice the onion thinly. Slit remaining one green chilli. Chop the tomatoes and grind them
using blender.


1)      Heat 1 Tbsp Oil in a pan.
2)      Add cumin and allow it to splutter.
3)      When it splutters add cinnamon, cardamom, cloves and bay leaves. Sauté for 30 sec.
4)      Now add half of the thinly sliced onions. Stir fry till it becomes translucent adding little salt.
5)      Add turmeric into the onion and mix well
6)      Add the marinated chicken and combine well. Stir till chicken turns white.
7)      Now add the tomato paste and 1 cup of water. Mix everything well.
8)      Reduce the flame to low and cook the chicken for 30 -45 mins or till gravy thickens. Stir inbetween
to avoid  gravy sticking to the pan. Check for salt and if needed add it.
9)      When the gravy is thickened add the remaining crushed peppercorns. Stir to mix well.
10)   Turn off the heat.

For Tadka
11)   Take another pan and heat oil.
12)   Add curry leaves, remaining sliced onions and green chilli. Fry till onion become golden brown and
little crunchy.
13)   Transfer this mixture to the chicken and combine well.
14)   Garnish with coriander leaves and onion. Serve with rice or rotis.


1)      While marinating, instead of lemon juice you can add vinegar or yogurt.
2)      Tadka step is optional. The taste of fried onion and curry leaves adds special taste to the gravy.
If you want to skip tadka then add the onion, curry leaves and green chilli after adding the whole
 spices (Step 3)



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