Lip-smacking peppery chicken in a thick spicy gravy of onion, grated coconut and buttermilk. This unique South Indian-inspired pepper chicken gravy recipe was created with my dear gravy aficionado, Mr. F, in mind. One of the best homemade recipes for spicy chicken curry!
If you're a fan of bold flavours and aromatic spices, then pepper chicken gravy is sure to win your taste buds. This South Indian curry boasts a rich gravy infused with the warmth of black pepper and chicken. Whether you're cooking for a special occasion or a cosy dinner at home, this flavorful dish is bound to be a hit with family and friends.
Ingredients
If you know me then you also know my love for fennel seeds and how I used that to make the yummy chicken cutlets. We use them here too 😋
- coconut oil
- spices: You will need some fennel seeds, chilli flakes, coriander powder, turmeric powder, freshly ground pepper powder and my homemade garam masala.
- produce: You will need fresh curry leaves, red onion, tomato, ginger-garlic paste and freshly grated coconut
- chicken in-bone
- full-fat buttermilk (laban)
See the recipe card for full details.
Instructions
A good gravy is made when we take time and go through each layer of cooking with cues from the aroma and texture. Though this is a one-pot recipe, it is NOT a dump-all and pressure-cook kinda recipe. So let me show you how this pepper chicken gravy is made. As with every cooking, first, keep the ingredients ready.
Sauteing Onion
Heat coconut oil in a kadai. Add fennel seeds and curry leaves and fry until curry leaves crisp up and fennel seeds aroma fills up. Add the grated coconut and chilli flakes and fry this for a minute.
Make sure you slice your onions fine because it has to break down and add even texture to the gravy. Add the sliced onions with a dash of salt and saute until the onions turn translucent and the coconut starts to brown.
Add ginger-garlic paste and saute this on medium flame until it is cooked, onions become golden and you start loving the aroma - about 5 minutes. Don't try to rush this step.
Reduce the flame to low and add the spice powders - pepper, coriander and turmeric. Fry this on low for 5 minutes or until you love the aroma. Trust me and focus on the aroma you will start cooking with love rather than a chore.
Cook chicken
Add the chicken and tomato and season with more salt and pepper. Stir through so that the chicken is coated with the masala.
Cover the pot and cook on medium for 10 minutes (do not forget to check on it) I don't have to add water as the chicken releases its own. But I had tried this using country chicken (Nattu Kozhi) and it needed some help with some water. So know your chicken and make the decision.
Taste and adjust the salt and spices. Stir in the laban (buttermilk) or diluted whisked yoghurt. Cover and cook for another 10 minutes or until the chicken is cooked through.
Open and sprinkle some garam masala and more curry leaves. Here I used my home Malabar garam masala. Simmer for a few minutes until you see the oil on top and sides.
Pepper chicken gravy is ready! Serve hot with rice, pathiri, chappati, neychor etc. Now, if you want to keep it as a dry item, then skip the laban step. Finish off with some curry leaves and a drizzle of coconut oil.
Substitutions
Some alternative ideas for few of the ingredients:
- Coconut oil reigns supreme in Kerala cuisine, infusing every dish with unmatched flavour. Stick to it for the authentic taste, but if you're out, any other oil will suffice – though I can't promise the same lip-smacking result! Any other cooking oil such as vegetable oil, canola oil, or olive oil.
- Fennel seeds are a must-have! If you're short on seeds and only have powder, toss it in with your other spice powders for a similar kick.
- Grated coconut: Whether fresh or frozen, grated coconut adds a delightful touch. Desiccated coconut works in a pinch, just be careful not to let it burn.
- Chilli flakes: Out of chilli flakes? Swap in some dried whole red chillies, sliced or crushed, for that fiery flavour.
- Ginger-garlic paste: Whether homemade, store-bought, or freshly made in a mortar and pestle, ginger-garlic paste brings the perfect punch to your dish.
- Freshly ground pepper powder is key – the more, the merrier! It's the star of the show, so season generously as you cook.
- Chicken: Bone-in chicken adds extra flavour, but boneless works too if that's what you've got on hand. You can also try this recipe with mutton or beef, just make sure to adjust the cooking time accordingly.
- Buttermilk: For the creamy element, buttermilk or laban is ideal. If laban isn't available, simply whisk together some yoghurt with water as a substitute.
- Garam masala: If you have access to regular garam masala, it can be used as a substitute. While it may not have the exact flavour profile of Malabar garam masala, it will still add warmth and depth to your dish.
Variations
For a vegan version, use lentils, legumes, or vegetables instead of chicken and coconut cream instead of buttermilk for a creamy texture.
Storage
Refrigeration: Allow the pepper chicken gravy to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days.
Reheating: Reheat on the stovetop over medium-low heat with a few teaspoons of water mixed in. Bring to a light boil, stirring occasionally to prevent sticking and ensure even heating. You can also reheat it in the microwave in a microwave-safe dish, stirring occasionally, until heated to your desired temperature.
Tip
If you're working with a kilogram of chicken, rather than simply doubling the recipe, I'd suggest adjusting the ingredients to suit your taste buds. The onions and coconut work their magic, lending a delightful thickness to the gravy, while the buttermilk or laban brings everything together with its tangy touch of pepper. If you prefer a dry dish, just skip the laban (buttermilk) altogether. Adjustments like these ensure your meal turns out just the way you like it.
Fun fact - If any one falls sick in our family the first thing my mom makes in tomato rasam or black pepper gravy!
FAQ
Yes, you can use any cooking oil of your choice as a substitute for coconut oil. Vegetable oil, canola oil, or olive oil are commonly used alternatives.
To increase the spice level, add more chili flakes or black pepper powder. To decrease the spice level, reduce the amount of chili flakes or black pepper powder, or add a dollop of yogurt or cream to mellow out the heat.
Yes, you can make pepper chicken gravy ahead of time and store it in the refrigerator for 3-4 days or freeze it for up to 3 months. Simply reheat it on the stovetop or in the microwave before serving.
Pepper chicken gravy pairs well with steamed rice, chapati, naan, or bread. You can also serve it with dosa or idli for a South Indian twist.
Yes, you can make a vegetarian or vegan version of pepper chicken gravy by substituting chicken with tofu, paneer (Indian cottage cheese), or vegetables such as cauliflower or potatoes. Use coconut cream or plant-based yoghurt instead of buttermilk for a vegan option.
Pepper chicken gravy has a moderate level of spiciness due to the addition of black pepper powder and chilli flakes. You can adjust the spice level according to your preference by varying the amount of spices used.
Yes, you can skip the laban (buttermilk) if you prefer a dry consistency. Simply omit it from the recipe, or substitute it with whisked yoghurt or cream for a creamy texture.
Reheat leftover pepper chicken gravy on the stovetop over medium-low heat or in the microwave until heated through, stirring occasionally to ensure even heating. Add a splash of water or broth if needed to thin out the gravy.
Related
Looking for some delicious Indian chicken curry recipes for making at home? Try these:
📖 Recipe Card
Pepper Chicken Gravy
Ingredients
- 3 tablespoons coconut oil
- 1 teaspoon fennel seeds
- 2 sprig of curry leaves
- ¼ cup grated coconut
- 1 teaspoon chilli flakes
- 2 to 3 medium-sized red onions, sliced thinly
- 1 tablespoon ginger-garlic paste
- 1 tablespoon black pepper powder
- 1 teaspoon coriander powder
- ½ teaspoon turmeric powder
- 500 grams chicken bone-in pieces, curry cut, washed and pat dried
- ½ medium-sized tomato, chunked
- ¼ cup buttermilk, see notes
- ¼ teaspoon Malabar garam masala
Instructions
- Heat a kadai or a saucepan and add coconut oil. Add fennel seeds and curry leaves and let it sizzle and crisp up.3 tablespoons coconut oil1 teaspoon fennel seeds2 sprig of curry leaves
- Add the grated coconut and chilli flakes and fry this for a minute.¼ cup grated coconut1 teaspoon chilli flakes
- Add the thinly sliced onions with a dash of salt and saute this until onions turn translucent and coconut starts to brown.2 to 3 medium-sized red onions
- Add ginger-garlic paste and saute this on medium flame until it is cooked, onions become golden and you start loving the aroma - about 5 minutes.1 tablespoon ginger-garlic paste
- Reduce the flame to low and add the spice powders - pepper, coriander and turmeric. Fry this on low for 5 minutes or until you love the aroma.1 tablespoon black pepper powder1 teaspoon coriander powder½ teaspoon turmeric powder
- Add the chicken and tomato and season with more salt and pepper. Stir through so that the chicken is coated with the masala.500 grams chicken bone-in pieces½ medium-sized tomato
- Cover the pot and cook on medium for 10 minutes (do not forget to check on it). Taste and adjust the salt and spices.
- Stir in the laban (buttermilk). Cover and cook for another 10 minutes or until the chicken is cooked through.¼ cup buttermilk
- Open and sprinkle some garam masala and tear and add more curry leaves.¼ teaspoon Malabar garam masala
- Simmer for a few minutes until you see the oil on top and sides. Serve hot with appam, pathiri, chappati, neychor etc.
Hiba says
I have tried this recipe at least thrice and every single time it was loved by everyone. Both in terms of look and taste it’s a hit ♥️
Mariyam says
Absolutely lip smacking curry…… loved every bit of it🤤🤤