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Tamil Nadu Pepper Chicken

Tamil Style Black Pepper Chicken
Course Chicken, Main Course
Cuisine Indian
Keyword Tamil Nadu Pepper Chicken
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 servings
Author Foodcow

Ingredients

  • 800 Gms Chicken**
  • 3 Medium Onions-Chopped
  • 3 Medium Tomatoes-Chopped
  • 2 tbsp Ginger Garlic Paste
  • 1 Green Chilli-Slit
  • 10 Curry Leaves
  • 1 tsp Turmeric
  • 2 tbsp Oil
  • Salt to Taste

Dry Masala

  • 2 tbsp Coriander Powder
  • 2 tsp Peppercorns
  • 1 tsp Cumin Seeds
  • 2 Red Chillies
  • 1 inch Cinnamon
  • 1 tsp Fennel saunf
  • 3 Cloves
  • 1 tsp white poppy seeds Khas Khas

Instructions

Stove Top Method

  • Marinate the chicken with turmeric,Salt and Ginger Garlic paste for 15 minutes to 12 hours.
  • In a spice blender, blend all the dry masalas and keep aside.
  • In a deep pan,Heat the oil.
  • Add the onions and sauté till they start turning golden brown.10-15 minutes.
  • Add the chilli and cook for another 1 minute.
  • Add the Tomatoes and cook until they start disintegrating.About 10 minutes.You can squash the tomatoes to speed up the process.
  • Add the dry masala blend.Saute for 1 minute.
  • Add the Chicken next and mix well with the onion tomato roast.Turn the pieces Skin side down to enable caramelisation.Do not move for about 4-5 minutes.
  • Turn to caramelise the other side.
  • Add 1 cup water, salt to taste(around 1 tsbp) and cover.
  • Cook for 25-30 minutes covered on medium heat till the oil comes on top.

Instant Pot Method

  • Marinate the chicken with turmeric,Salt and Ginger Garlic paste for 15 minutes to 12 hours.Meanwhile, in a spice blender, blend all the dry masalas and keep aside
  • Switch On the Instant Pot on Saute mode.Once the pot is hot, Add curry leaves & onions and sauté till the onions start turning golden brown.around 10-12 minutes.
  • Add the chilli and Tomatoes the dry masala blend. 
    Saute for 1 minute.
  • Add 1/2 cup water & deglaze the pan.Add the Chicken next,salt to taste(around 1 tsbp) ,deglaze and scrape the bottom of the inner pot completely.
  • Select Pressure Cook/Manual on HIGH for 15 minutes.Let the pressure release for 10 minutes,afterwhich quick release.
  • After the pin drops(pressure releases)Open the Pot, give everything a mix.
  • If you want to reduce the gravy at this stage, Saute for an additional 10 minutes.
  • Garnish with coriander leaves and serve hot.

Video

Notes

Chicken** Use chicken with bones.
For a richer Curry use with skin chicken and for a healthier version as for skin less chicken.