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+ servings

Pepper Chicken Gravy

Jayanthy Asokan
This Pepper Chicken Gravy is made using spices in different combination and this is one of my family's favourite chicken gravy.
 
5 from 2 votes
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 1 hour 50 minutes
Course Main Course
Cuisine Indian
Servings 4
Calories 316.4 kcal

Equipment

electric mixer grinder
Kadhai or Wok

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

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.

Nutrition

Serving: 1peopleCalories: 316.4kcalCarbohydrates: 14gProtein: 13.5gFat: 23.7gSaturated Fat: 3.8gTrans Fat: 0.1gCholesterol: 45mgSodium: 342.8mgPotassium: 466.5mgFiber: 3.9gSugar: 5.2gVitamin A: 626IUVitamin C: 15.9mgCalcium: 70.2mgIron: 2.2mg
Keyword pepper chicken, pepper chicken gravy, pepper chicken curry
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