A fiery and aromatic South Indian dish where tender chicken pieces are coated in a freshly ground masala of black pepper and fennel. This semi-dry curry is bold, spicy, and incredibly flavorful, perfect with rice or roti.
Prep20 min
Cook30 min
Servings4
Serving size: 1 cup
300cal
31gprotein
13gcarbs
14g
Ingredients
500 g Chicken (Boneless, cut into 1.5-inch pieces)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A hearty South Indian stew made with lentils, mixed vegetables, and a special blend of spices. This tangy and flavorful sambar is the perfect accompaniment for rice, idli, or dosa.
Crispy, golden, and irresistibly crunchy fried lentil wafers. A classic South Indian accompaniment that adds the perfect crunch to any meal, ready in just a few minutes.
About Pepper Chicken Masala, Steamed Basmati Rice, Vegetable Sambar and Appalam
Aromatic pepper chicken with fluffy rice, tangy sambar & crispy appalam. A perfectly spiced, energy-giving meal!
This chettinad dish is perfect for dinner. With 1059.4699999999998 calories and 52.66g of protein per serving, it's a nutritious choice for your meal plan.
fat
2 pcs Green Cardamom
3 tbsp Sesame Oil (Also known as gingelly oil)
2 pcs Onion (Medium, finely sliced)
2 pcs Green Chili (Slit lengthwise)
15 pcs Curry Leaves (Fresh)
0.25 cup Water (As needed)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Marinate the Chicken
In a large bowl, combine the chicken pieces with ginger-garlic paste, turmeric powder, lemon juice, and 0.5 tsp of salt.
Mix thoroughly to ensure each piece is well-coated.
Cover and let it marinate for at least 20 minutes at room temperature, or up to 4 hours in the refrigerator for deeper flavor.
2
Prepare the Fresh Pepper Masala
In a small, dry skillet over low heat, add the black peppercorns, fennel seeds, cumin seeds, cinnamon stick, cloves, and green cardamom.
Dry roast for 2-3 minutes, stirring constantly, until the spices release a rich aroma. Be careful not to burn them.
Remove the spices from the heat and allow them to cool completely.
Once cooled, transfer to a spice grinder or blender and grind into a coarse powder. Set aside.
3
Sauté the Aromatics
Heat sesame oil in a heavy-bottomed pan or kadai over medium heat.
Add the sliced onions and sauté for 8-10 minutes, until they are soft, translucent, and starting to turn golden brown at the edges.
Add the slit green chilies and fresh curry leaves. Sauté for another minute until the curry leaves turn crisp and fragrant.
4
Cook the Chicken
Add the marinated chicken to the pan. Increase the heat to medium-high and stir-fry for 5-7 minutes, until the chicken is seared and no longer pink on the outside.
Reduce the heat to medium-low. Add the freshly ground pepper masala and the remaining 1 tsp of salt. Stir well to coat the chicken evenly.
Sprinkle 1/4 cup of water over the chicken. This will help cook the chicken and prevent the masala from sticking.
Cover the pan and cook for 10-12 minutes, stirring occasionally, until the chicken is tender and cooked through.
Uncover the pan, increase the heat to medium-high, and cook for another 2-3 minutes, stirring, until any excess moisture evaporates and the masala clings tightly to the chicken pieces.
5
Garnish and Serve
Turn off the heat and garnish generously with freshly chopped coriander leaves.
Serve hot with steamed rice, parotta, roti, or dosa.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
5 cup Water (divided, adjust for desired consistency)
1 pc Drumstick (cut into 2-inch pieces)
1 medium Carrot (peeled and cubed)
0.5 cup Pumpkin (peeled and cubed)
0.5 cup Green Beans (trimmed and cut into 1-inch pieces)
0.75 cup Pearl Onions (peeled)
2 medium Tomato (chopped)
2 pcs Green Chili (slit lengthwise)
1.5 tbsp Tamarind Paste (dissolved in 1/2 cup warm water)
3 tbsp Sambar Powder (use a good quality brand)
1.5 tsp Salt (or to taste)
1 tsp Jaggery (powdered, optional but recommended)
2 tbsp Sesame Oil (also known as gingelly oil)
1 tsp Mustard Seeds
0.5 tsp Urad Dal
0.25 tsp Fenugreek Seeds
2 pcs Dried Red Chili (broken in half)
0.25 tsp Hing (asafoetida)
1 sprig Curry Leaves
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Pressure Cook the Dal
Place the rinsed toor dal in a pressure cooker. Add 2.5 cups of water and 1/2 teaspoon of turmeric powder.
Secure the lid and pressure cook on medium heat for 4-5 whistles, or approximately 15 minutes, until the dal is completely soft and mushy.
Allow the pressure to release naturally. Open the cooker and whisk the dal vigorously until it is smooth and creamy. Set aside.
2
Cook the Vegetables
In a large, heavy-bottomed pot, add 2 cups of water and bring to a boil.
Add the harder vegetables: drumsticks, carrots, and green beans. Cook for 5-6 minutes.
Add the softer vegetables: pearl onions, pumpkin, and chopped tomatoes. Cook for another 5-7 minutes until all vegetables are tender but still hold their shape.
3
Combine and Simmer
Pour the cooked, mashed dal into the pot with the vegetables. Stir to combine.
Add the tamarind water (paste dissolved in 1/2 cup warm water), sambar powder, salt, and jaggery. Mix well.
Add the slit green chilies. Bring the mixture to a gentle boil.
Reduce the heat to low and let the sambar simmer for 8-10 minutes, allowing the flavors to meld together. Adjust water if the consistency is too thick.
4
Prepare the Tempering (Tadka)
In a small pan (tadka pan), heat the sesame oil over medium heat.
Once hot, add the mustard seeds and wait for them to splutter completely.
Add the urad dal and fenugreek seeds. Sauté for 30 seconds until the urad dal turns light golden. Be careful not to burn the fenugreek seeds.
Add the broken dried red chilies, curry leaves, and hing. Sauté for another 15-20 seconds until the curry leaves are crisp and aromatic.
5
Finish and Serve
Immediately pour the hot tempering over the simmering sambar. You should hear a satisfying sizzle.
Stir gently to incorporate the tempering. Garnish with freshly chopped coriander leaves.
Turn off the heat and let the sambar rest for at least 10-15 minutes before serving. This helps the flavors deepen.
