Aromatic roasted spicy pepper chicken gravy is a finger-licking gravy that pairs well with both rice and bread.
Pepper Chicken Gravy is one of the delicious and spicy curry loved by all. This recipe comprises different combinations of spices. I love to make this Pepper Chicken Gravy in many ways. Yes, using roasted spice powders enhances the flavour and taste of the curry. This recipe which I’m sharing here is one of my family’s favourite recipes.
Freshly ground spices for any dish have a delicious taste and aroma. I always use Homemade Spice powders for all my recipes and, I bet the taste stands unique from store-bought powders. In the future, I will share my Sambar powder recipe as it is The main powder that I use for all my dishes both, vegetarian and Non-vegetarian.
I have tried the same masala for making Potato and Mushroom gravy and, it was so yum, do try and let me know in the comment section.
Let’s jump to the recipe with step-by-step preparation.
For Grinding Masala
In a kadhai or pan add a teaspoon of oil on a low medium heat and roast all the above ingredients except onion. Roast for a minute or two until pepper corns starts to splutter. Transfer on to a plate and let it cool .
In the same kadhai add little oil and saute roughly chopped onions until translucent. Keep it aside and let it completely cool.
In an electric mixer add the roasted spices and grind to coarse powder. To it add onions and grind to fine paste.
In a pressure cooker add 2 teaspoon oil of your choice on a medium heat. Add 1 chopped onion and saute until translucent.
To it add ginger garlic paste and saute until raw smell disappear. Now add the freshly ground masala paste and saute well.
Add chopped tomatoes and curry leaves to the the masala paste and mix well and saute until tomatoes turns mushy.
Now add washed cleaned Chicken pieces and Turmeric powder and saute well until chicken is partially cooked.
To the Chicken mixture add ½ cup of water and sambhar powder and let it boil for a minute.
Pressure cook Chicken for only 4 minutes on a medium flame and switch off the gas.
Let the steam settle and boil until the gravy thickens .
Transfer to a serving dish and garnish with fresh curry leaves and its ready to consume with hot steamed rice, rotis or any falavoured rice. Do try and let me know the feedback in the comments. Happy cooking!
More Chicken Recipes You Might Like To Try
Grilled Coffee Marinated Chicken
Easy Chicken Kurma/Easy Chicken Curry (One Pot)
Chicken Cutlet/Patties/Tikka/Croquettes
Kashmiri Chicken(Murgh)Kashmiri Chicken Curry
Pallipalayam Chicken Fry/Simple Chicken Fry
Mangalorean Chicken Ghee Roast,Semi Gravy
Notes
Fry whole spices on a low heat until peppercorns starts to splutter.
Do not add water while grinding masala paste.
This chicken can be made on Regular pan but if wish to Pressure cook follow the timings as mentioned.
Pepper Chicken Gravy
Equipment
Ingredients
- ½ kg Chicken
- 1 Onion
- 2 Tomato
- ½ teaspoon Ginger garlic paste
For Grinding Masala
- 2 Onion (medium size for grinding)
- 3 teaspoon Peppercorns
- 2 teaspoon Fennel seeds
- 1 teaspoon Cumin seeds
- 1 inch Cinnamon
- 3 Clove
- 1 Star Anise
- 4 to 5 Fenugreek seeds
- 1 Indian capers ( Marathi moggu)
- 1 teaspoon HomemadeSambhar Powder or chilli powder
- ¼ teaspoon Turmeric powder
- 4 tablespoon Oil
- ½ teaspoon Salt (to taste)
Instructions
For Grinding Masala
- In a kadhai or pan add a teaspoon of oil on a low medium heat and roast all the above ingredients except onion. Roast for a minute or two until pepper corns starts to splutter. Transfer on to a plate and let it cool .
- In the same kadhai add little oil and saute roughly chopped onions until translucent. Keep it aside and let it completely cool.
- In an electric mixer add the roasted spices and grind to coarse powder. To it add onions and grind to fine paste.
- In a pressure cooker add 2 teaspoon oil of your choice on a medium heat. Add 1 chopped onion and saute translucent.
- To it add ginger garlic paste and saute until raw smell disappear. Now add the freshly ground masala paste and saute well.
- Add chopped tomatoes and curry leaves to the the masala paste and mix well .
- Now add washed cleaned Chicken pieces and Turmeric powder and saute well until chicken is partially cooked.
- To the Chicken mixture add ½ cup of water and sambhar powder and let it boil a for minute.
- Pressure cook Chicken for only 4 minutes on a medium flame and switch off the gas.
- Let the steam settle and boil until the gravy thickens .
- Transfer to a serving dish and garnish with fresh curry leaves and its ready to consume with hot steamed rice, rotis or any falavoured rice.
Notes
Nutrition
Leander Fernandes
Delicious recipe
JAYANTHY
Thank you!