Mouthwatering Pepper Chicken with Gravy

Indulge in the bold and aromatic flavors of Mouthwatering Pepper Chicken with Gravy, a comforting dish that perfectly balances heat, creaminess, and spice. Featuring tender chicken pieces simmered in a rich, spiced gravy made with freshly cracked black pepper, pureed tomatoes, and velvety coconut milk, this recipe is a feast for the senses. The sautéed onions, garlic, ginger, and a medley of warm spices create a deeply flavorful base, while the addition of curry leaves and green chilies adds a burst of freshness. Perfectly suited for pairing with steamed rice, buttery naan, or your favorite flatbreads, this dish is a crowd-pleaser that's easy to make in just 50 minutes. Whether you're looking for a hearty weeknight dinner or an impressive dish for a gathering, this pepper chicken recipe is sure to become a household favorite.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 500 grams Chicken (bone-in or boneless, cut into pieces)
• 2 teaspoons Black pepper (freshly cracked)
• 1.5 teaspoons Salt
• 0.5 teaspoons Turmeric powder
• 5 Garlic cloves (minced)
• 1 teaspoons Ginger (grated)
• 2 large Onions (thinly sliced)
• 2 Green chilies (slit lengthwise)
• 1 teaspoons Coriander powder
• 1 teaspoons Cumin powder
• 2 medium Tomatoes (pureed)
• 10 leaves Curry leaves
• 1 cup Coconut milk
• 1 cup Water
• 3 tablespoons Vegetable oil
• 2 tablespoons Cilantro (chopped, for garnish)

Directions

Step 1

Wash and clean the chicken pieces thoroughly, then pat them dry with a paper towel. Sprinkle them with 1 teaspoon of salt, 1 teaspoon of black pepper, and the turmeric powder. Mix well and let it marinate for at least 15 minutes.

Step 2

Heat 3 tablespoons of vegetable oil in a large skillet or pan over medium heat. Add the sliced onions and sauté until they turn golden brown (about 7-8 minutes).

Step 3

Add the minced garlic, grated ginger, and slit green chilies to the onions. Stir-fry for 1-2 minutes until fragrant.

Step 4

Stir in the coriander powder and cumin powder. Cook for another 1 minute to toast the spices slightly.

Step 5

Add the pureed tomatoes and curry leaves to the pan, stirring well. Let the mixture cook for 5-7 minutes until the oil separates from the masala.

Step 6

Add the marinated chicken to the pan. Cook on medium-high heat for 5 minutes, stirring occasionally, until the chicken is lightly seared and coated with the masala.

Step 7

Pour in the coconut milk and 1 cup of water. Stir to combine and bring the mixture to a gentle boil. Reduce the heat to low, cover the pan, and simmer for 20-25 minutes, or until the chicken is fully cooked and tender.

Step 8

Open the lid and check the consistency of the gravy. If too thick, add a little more water and adjust seasoning with remaining salt and black pepper to taste.

Step 9

Garnish with freshly chopped cilantro before serving.

Step 10

Serve hot with steamed rice, naan, or your favorite sides.

Nutrition Facts

Serving size	(1555.9g)

Amount per serving	% Daily Value*
Calories	1873.6

Total Fat 109.6g	0%
Saturated Fat 25.1g	0%
Polyunsaturated Fat 25.2g
Cholesterol 440mg	0%
Sodium 4046.0mg	0%
Total Carbohydrate 79.8g	0%
Dietary Fiber 13.4g	0%
Total Sugars 39.5g
Protein 144.3g	0%

Vitamin D 65IU	0%
Calcium 293.9mg	0%
Iron 12.6mg	0%
Potassium 2811.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.4%

Protein: 30.7%

Carbs: 17.0%