This recipe features a spicy, aromatic Tulu-style Pepper Chicken that is perfect as a side dish or an appetizer.
Ingredients
For the Chicken Marinade:
Chicken: 500g (curry cut)
Turmeric Powder: 1/2 tsp
Salt: To taste
Lemon Juice: 1 tbsp
For the Roasted Spice Powder:
Black Peppercorns: 2 tbsp (adjust for spice level)
Cumin Seeds (Jeera): 1 tsp
Fennel Seeds (Saunf): 1/2 tsp
Coriander Seeds: 1 tbsp
For the Masala/Sauté:
Oil: 3-4 tbsp
Curry Leaves: 2 sprigs
Green Chillies: 3-4 (slit)
Onions: 2 medium (finely chopped)
Ginger-Garlic Paste: 1 tbsp
Tomatoes: 1 small (finely chopped)
Garnish: Fresh coriander leaves
Step-by-Step Instructions
1. Marination
Clean the chicken thoroughly. In a bowl, mix the chicken with turmeric, salt, and lemon juice. Let it marinate for at least 20–30 minutes to absorb the flavors.
2. Prepare the Pepper Spice Blend
In a small pan, dry roast the peppercorns, cumin, fennel, and coriander seeds on low heat until they become fragrant. Once cooled, grind them into a slightly coarse powder. Set this aside.
3. Sautéing the Aromatics
Heat oil in a heavy-bottomed pan or kadai. Add curry leaves and green chillies—let them splutter. Add the chopped onions and sauté until they turn golden brown. Stir in the ginger-garlic paste and fry until the raw smell disappears.
4. Cooking the Chicken
Add the chopped tomatoes and cook until they soften. Now, add the marinated chicken. Mix well to coat the chicken with the onion-tomato base. Cover and cook on medium heat. The chicken will release its own juices, so you may not need much extra water.
5. Adding the Pepper Power
Once the chicken is about 80% cooked and the water has reduced, add the freshly ground pepper spice blend. Toss everything together so the spices coat the chicken pieces evenly.
6. Final Touch
Continue to sauté on high heat for a few minutes if you prefer a “dry” pepper chicken (Sukka style). Garnish with a generous handful of fresh coriander leaves.
Serving Suggestions
Serve hot with Neer Dosa, Ghee Rice, or as a spicy starter.
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