• Skip to main content
  • Skip to primary sidebar
butfirstchai.com
menu icon
go to homepage
  • Recipes
  • About Me
  • Middle Eastern
  • South Indian
  • Subscribe
search icon
Homepage link
  • Recipes
  • About Me
  • Middle Eastern
  • South Indian
  • Subscribe
×
Home » Recipes » Lunch & Dinner

Pepper Chicken Gravy

Modified: Feb 20, 2024 · Published: Mar 24, 2020 by Famidha Ashraf · This post may contain affiliate links · 2 Comments

Jump to Recipe

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!

a bowl of pepper chicken gravy

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.

Jump to:
  • Ingredients
  • Instructions
  • Substitutions
  • Variations
  • Storage
  • Tip
  • FAQ
  • Related
  • 📖 Recipe Card
  • 💬 Comments

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

A kadai or wok with aromatics frying in hot oil.

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.

sauteing finely sliced onions

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.

sauteing ginger garlic paste

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.

ground spices added to sauted onions

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

cooking chicken on high heat

Add the chicken and tomato and season with more salt and pepper. Stir through so that the chicken is coated with the masala.

chicken cooked in pepper gravy

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.

Pouring buttermilk over the pepper chicken

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.

pepper chicken gravy ready to be served

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.

A bowl of pepper chicken gravy top view.

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

Can I make pepper chicken gravy without coconut oil?

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.

How do I adjust the spice level of the gravy?

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.

Can I make pepper chicken gravy ahead of time?

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.

What can I serve with pepper chicken gravy?

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.

Can I make pepper chicken gravy vegetarian or vegan?

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.

Is pepper chicken gravy spicy?

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.

Can I make pepper chicken gravy without laban (buttermilk)?

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.

How do I reheat leftover pepper chicken gravy?

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:

  • A saucepot of Afghani chicken curry with chicken leg quarters.
    Afghani Chicken Curry
  • chicken chettinad curry recipe
    Chicken Chettinad Curry
  • Varutharacha Malabar Chicken Curry | Chicken Curry with Roasted Coconut Sauce
    Varutharacha Malabar Chicken Curry | Chicken Curry with Roasted Coconut Sauce
  • chicken korma recipe with yoghurt
    Chicken Korma with Yoghurt

📖 Recipe Card

a bowl of pepper chicken gravy

Pepper Chicken Gravy

Lip-smacking pepper chicken gravy that goes superbly with dosha, pathiri, appam, chapathi, neychor, etc.
5 from 2 votes
Print Pin Rate SaveSaved!
Prep Time: 10 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 40 minutes minutes
Servings: 3 people
Calories: 503.52kcal
Author: Famidha Ashraf
Prevent your screen from going dark

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 oil
    1 teaspoon fennel seeds
    2 sprig of curry leaves
  • Add the grated coconut and chilli flakes and fry this for a minute.
    ¼ cup grated coconut
    1 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 powder
    1 teaspoon coriander powder
    ½ 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 pieces
    ½ 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.

Video

Notes

Buttermilk: I use full-fat bottled laban. You may whisk 1 tablespoon of yoghurt with some water and use it

Nutrition Info

Calories: 503.52kcal | Carbohydrates: 11.59g | Protein: 23.43g | Fat: 41.06g
Course: Main Course, Side Dish
Cuisine: Indian, South Indian
Tried this recipe?Please consider Leaving a Review!

More Lunch and Dinner Recipes

  • A bowl of rice with Khatti Meethi dal, pappadom and sabji.
    Khatti Meethi Dal (Gujarati Dal)
  • A plate of served chicken tikka biryani
    Chicken Tikka Biryani
  • A plate of margooga chicken served.
    Margooga (Emirati Chicken and Pastry)
  • a bowl of pasta al forno
    Pasta al Forno
18 shares

Reader Interactions

Comments

  1. Hiba says

    September 13, 2023 at 2:20 pm

    5 stars
    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 ♥️

    Reply
  2. Mariyam says

    January 18, 2023 at 10:42 am

    5 stars
    Absolutely lip smacking curry…… loved every bit of it🤤🤤

    Reply
5 from 2 votes

Leave a Comment Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Mr.F and Famidha

Hey, I'm Famidha

An Indian chai lover in the UAE. As a passionate food blogger, I share a diverse collection of recipes spanning the Middle East and South Asia. With each dish, I aim to spark your culinary curiosity and encourage you to try new flavours and cooking methods.

about me

Popular

  • Cucumber Tomato Feta Salad
    Cucumber Tomato Feta Salad

  • A bowl of cucumber salad with a small bowl of roasted peanuts by the side.
    Sweet and Sour Cucumber Salad

  • chickpea sundal recipe
    Chickpea Sundal

  • fatteh chickpeas
    Fatteh Hummus

Seasonal

  • Chocolate Brownies with Avocado pieces
    Chocolate Brownies with Avocado

  • chocolate salami served in a round plate.
    Chocolate Salami without Eggs

  • a plate of chocolate date balls
    Chocolate Date Balls

  • kataifi truffles with condensed milk
    Sweet Kataifi Truffles

Footer

↑ back to top

About

  • Privacy Policy
  • Media Mentions

Newsletter

  • Sign Up!

Contact

  • Facebook
  • Instagram
  • YouTube
  • Pinterest

Copyright © 2025 But first Chai

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.