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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.
For 4 servings
Marinate the Chicken
Prepare the Fresh Pepper Masala
Sauté the Aromatics
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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.
This south_indian recipe takes 50 minutes to prepare and yields 4 servings. At 300.37 calories per serving with 30.68g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Chicken
Garnish and Serve
Add 1 star anise and a small piece of stone flower (dagad phool) to the whole spices when dry roasting for a classic Chettinad flavor profile.
For a less intense heat and a creamier texture, stir in 1/4 cup of cashew paste or thick coconut milk during the last 2-3 minutes of cooking.
Replace the chicken with 400g of paneer cubes or 500g of firm mushrooms. If using paneer, add it after the onions are cooked and pan-fry until golden before adding the masala. For mushrooms, cook until they release their water and it evaporates.
Chicken is an excellent source of high-quality lean protein, which is crucial for building and repairing tissues, supporting muscle mass, and maintaining a healthy immune system.
The star ingredient, black pepper, contains piperine, a potent antioxidant with anti-inflammatory properties. Combined with turmeric's curcumin, this dish helps combat oxidative stress in the body.
Spices like fennel seeds, cumin seeds, and black pepper are known in traditional medicine to stimulate digestive enzymes, promoting better gut health and nutrient absorption.
The piperine in black pepper and capsaicin in green chilies can provide a temporary boost to your metabolic rate, which may aid in calorie burning and weight management.
One serving of Pepper Chicken Masala contains approximately 380-420 calories, depending on the cut of chicken and amount of oil used. This estimate is for one of four servings from this recipe.
Yes, it can be a healthy dish. It's high in protein from chicken, and the spices like black pepper, turmeric, and cumin offer anti-inflammatory and digestive benefits. To make it healthier, use chicken breast and control the amount of oil.
Absolutely. To reduce the heat, decrease the amount of black peppercorns to 1 or 1.5 tablespoons and omit the green chilies or remove their seeds before adding.
This dish pairs wonderfully with South Indian breads like parotta, appam, or dosa. It also goes well with steamed rice, jeera rice, or simple chapatis.
Yes, bone-in chicken pieces work very well and add more flavor to the dish. You will need to increase the cooking time by about 5-7 minutes to ensure the chicken is cooked through to the bone.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors tend to deepen and taste even better the next day. Reheat thoroughly before serving.