Mouthwatering Pepper Chicken with Gravy
Indulge in the bold and aromatic flavors of Mouthwatering Pepper Chicken with Gravy, a comforting dish that perfectly balances heat, creaminess, and spice. Featuring tender chicken pieces simmered in a rich, spiced gravy made with freshly cracked black pepper, pureed tomatoes, and velvety coconut milk, this recipe is a feast for the senses. The sautéed onions, garlic, ginger, and a medley of warm spices create a deeply flavorful base, while the addition of curry leaves and green chilies adds a burst of freshness. Perfectly suited for pairing with steamed rice, buttery naan, or your favorite flatbreads, this dish is a crowd-pleaser that's easy to make in just 50 minutes. Whether you're looking for a hearty weeknight dinner or an impressive dish for a gathering, this pepper chicken recipe is sure to become a household favorite.
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Recipe Information
Ingredients
- 500 grams Chicken (bone-in or boneless, cut into pieces)
- 2 teaspoons Black pepper (freshly cracked)
- 1.5 teaspoons Salt
- 0.5 teaspoons Turmeric powder
- 5 Garlic cloves (minced)
- 1 teaspoons Ginger (grated)
- 2 large Onions (thinly sliced)
- 2 Green chilies (slit lengthwise)
- 1 teaspoons Coriander powder
- 1 teaspoons Cumin powder
- 2 medium Tomatoes (pureed)
- 10 leaves Curry leaves
- 1 cup Coconut milk
- 1 cup Water
- 3 tablespoons Vegetable oil
- 2 tablespoons Cilantro (chopped, for garnish)
Instructions
Wash and clean the chicken pieces thoroughly, then pat them dry with a paper towel. Sprinkle them with 1 teaspoon of salt, 1 teaspoon of black pepper, and the turmeric powder. Mix well and let it marinate for at least 15 minutes.
Heat 3 tablespoons of vegetable oil in a large skillet or pan over medium heat. Add the sliced onions and sauté until they turn golden brown (about 7-8 minutes).
Add the minced garlic, grated ginger, and slit green chilies to the onions. Stir-fry for 1-2 minutes until fragrant.
Stir in the coriander powder and cumin powder. Cook for another 1 minute to toast the spices slightly.
Add the pureed tomatoes and curry leaves to the pan, stirring well. Let the mixture cook for 5-7 minutes until the oil separates from the masala.
Add the marinated chicken to the pan. Cook on medium-high heat for 5 minutes, stirring occasionally, until the chicken is lightly seared and coated with the masala.
Pour in the coconut milk and 1 cup of water. Stir to combine and bring the mixture to a gentle boil. Reduce the heat to low, cover the pan, and simmer for 20-25 minutes, or until the chicken is fully cooked and tender.
Open the lid and check the consistency of the gravy. If too thick, add a little more water and adjust seasoning with remaining salt and black pepper to taste.
Garnish with freshly chopped cilantro before serving.
Serve hot with steamed rice, naan, or your favorite sides.
Nutrition Facts
Calories |
391 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.9 g | 19% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 848 mg | 37% | |
| Total Carbohydrate | 23.0 g | 8% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 11.9 g | ||
| Protein | 41.7 g | 83% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 84 mg | 6% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 934 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
