Pepper chicken gravy also known as milagu pepper kuzhambu is a simple and flavourful curry. Unlike many Indian curries, this dish is a popular South Indian favorite that is known for its bold pepper flavour and aromatic spices. It uses only a handful of basic ingredients that are so easy to make and taste very peppery.
Pepper Chicken Gravy Recipe
I have shared few varieties of pepper chicken and mutton recipes here. But i haven't shared the pepper chicken gravy which we simply love. I make this all the time. So here it is. It is not at all hard to make, it is super easy to make and taste simply amazing.
This pepper chicken gravy has a unique version in each region, but this version is my simple, homestyle recipe that you can easily try and enjoy with parotta, rice, dosai, idli, chapathi or naan for a comforting and delicious meal.
About Milagu Kozhi Kuzhambu
Pepper chicken gravy is a bold, spicy and flavourful South Indian curry made with freshly grounded spice masala.
It's the kind of dish that pairs perfectly with idli, dosai, parotta, chapati, poori, pulav, naan or even with rice for an irresistible meal.
While many restaurants serve pepper chicken in dry or semi gravy style, this version is all about homestyle rustic curry. It is perfect for everyday cooking that has rich, spicy flavour and texture.
Similar Recipes
What makes this recipe truly special is freshly grounded black pepper masala. It creates a deep aromatic and flavourful base that is hard to resist. The smell of roasted pepper which is simmered along with chicken makes an unforgettable meal !
The best part is that you can easily adjust the spices to suit your taste like making the curry mild or fiery as you like.
If you like dry curry, then check out my pepper chicken dry version or Chinese style Sichuan pepper chicken for a bold, fiery twist.
Ingredients
- Chicken : Chicken is the main ingredient. Use bone in chicken pieces as it absorbs all the spice flavours well and makes a rich gravy.
- Coconut oil : Coconut oil adds an authentic aroma and flavour to the curry. You can also use gingelly oil for a traditional South Indian taste. Both oil balances well with the spices.
- Onion & Tomato : Onion and tomato forms the body of the gravy. It adds mild sweetness and tanginess to create a thick and rich curry base.
- Green chilli : Green chilli added for its sharp heat flavour. Adjust the quantity based on your spice tolerance.
- Ginger garlic paste : Ginger garlic paste is an essential flavour used in most non veg curries. As it helps in digestion and removes the raw smell of chicken. Use freshly grounded paste for best taste.
- Spice powder : Spice like turmeric powder, chilli powder and garam masala powder are added for the color, spice heat and aroma. It balances the taste and makes a flavourful spice gravy.
- Special Masala - Fennel seeds, Cinnamon, Black pepper, Coriander seeds and Onion are sauteed in oil and ground into a smooth paste. When roasted, these spices release their aroma and make a rich, flavourful and aromatic curry.
Step by Step Pictures
Pressure Cook Chicken
1)Take cleaned chicken in a pressure cooker. Add salt and ginger garlic paste. Pour in 1 cup water. Cover and Pressure cook chicken for 2 to 3 whistle. Let the pressure release by itself. Set aside.
Roasting Spices & Blending
2)Heat little oil in a pot. Add in fennel seeds, coriander seeds, black pepper, cinanmon and toast them for few minutes.
3)Let the colour darken and the spices get toasty.
4)take the toasted spices in a blender.
5)In the same pot, add chopped onions and cook till golden brown.
6)Let the onion caramelize like this.
7)Add it with the spices into the grinder.
8)Add little water and grind till smooth. Set aside.
Make Masala Base
9)Heat coconut oil in a pot, Add in sliced onions.
10) Add in green chillies and bay leaf and cook till the onions turn golden brown. Add in ginger garlic paste and cook till raw smell leaves.
11)Add in tomatoes and cook till mushy.
12)Let the tomatoes get soft and melt into the onions.
Make pepper chicken curry
13)Season with salt.
14)Add in the ground paste.
15)Add in chilli powder and garam masala powder.
16)Cook on medium low heat until oil floats on top.
17)Now add in the cooked chicken along with any cooking liquid.
18)if your chicken doesn't have much liquid, you can add some water at this point.
19)Mix this well and simmer for 10 minutes on very low heat. You will see a layer of oil floating on top. Now add in coriander leaves.
20)Mix well and serve.
Expert Tips
Cook the chicken : Pressure cook the chicken first by adding little salt, water and oil for about 2 to 3 whistles.
Don't burn : Roast the spice ingredients on low flame till it releases their aroma. Don't burn them, it may affect the taste.
Control spice : If you prefer milder curry, use less pepper or spice powder and adjust the taste.
Cook slowly : Once the chicken is added along with spice masala base, simmer it on low flame. Let it absorb the flavours and become tender and flavourful.
Storage : Once the pepper chicken gravy has cooled completely, store them in an airtight container. It stays good in the refrigerator for about 2 to 4 days. Reheat them gently on the stovetop or microwave by adding little water to adjust its consistency.
Serving : Serve this delicious and flavourful pepper chicken gravy with parotta, rice, dosai, idli, chapathi or naan for a comforting and delicious meal.
FAQ
Absolutely ! Boneless chicken also works well for this recipe. If using boneless, then no need to pressure cook them first. You can directly add it to the curry base and cook.
The fresh whole black pepper is the star ingredient in this recipe. It gives the curry its bold, pepper heat and distinct aroma that makes this gravy unique and flavourful.
Yes, you can. Just reduce the amount of black pepper or other spice powder according to your spice taste level.
📖 Get Recipe
Pepper Chicken Gravy Recipe (Milagu Kozhi Kuzhambu)
Equipment
Ingredients
For Cooking Chicken
- 500 grams Bone-in Chicken
- 1 teaspoon Salt
- 1 tablespoon Ginger Garlic Paste
- 1 cup Water
For Pepper Chicken Masala
- ¼ cup Coconut Oil
- 1 no Bay Leaf
- 2 large Onions peeled & sliced thinly
- 2 no Green Chillies slit
- 2 tablespoon Ginger Garlic Paste
- 2 large Tomatoes chopped finely
- 1 teaspoon Turmeric Powder
- 2 teaspoon Chilli powder
- 2 teaspoon Garam Masala Powder
- 1 teaspoon Salt to taste
For Roasting & Grinding
- 1 teaspoon Groundnut Oil
- 1 tablespoon Fennel Seeds
- 1 piece Cinnamon
- 1 tablespoon Black Pepper
- 2 tablespoon Coriander Seeds
- 1 medium Onion peeled & chopped
For Garnishing
- ¼ cup Coriander Leaves chopped finely
Instructions
- Pressure Cook Chicken - Take cleaned chicken in a pressure cooker. Add salt and ginger garlic paste. Pour in 1 cup water. Cover and Pressure cook chicken for 2 to 3 whistle. Let the pressure release by itself. Set aside.
- Roasting Spices & Blending - Heat little oil in a pot. Add in all the spices listed in roasting and toast them for few minutes. Let the colour darken and the spices get toasty. Take it in a blender.
- In the same pot, add chopped onions and cook till golden brown. Add it with the spices and grind till smooth. Set aside.
- Make Masala Base - Heat coconut oil in a pot, Add in onions, green chillies and bay leaf and cook till the onions turn golden brown. Add in ginger garlic paste and cook till raw smell leaves. Add in tomatoes and cook till mushy.
- Add in roasted ground masala, salt, turmeric powder, chilli powder and garam masala and cook till oil separates.
- Make Curry - Now add in chicken along with any cooking liquid. Mix well and simmer till oil separates. Add coriander leaves and mix well. Serve.
Gayathri
I made this curry and it was super yummy ! It came out very well! Thank you very much! 😊😊
I used the Garam masala that I had with me. Which one did you use ? Was it a homemade one ? If it was, the dish would be yummier !!
Sophie
Hello, Thank you so much for this recipe!! My dad really enjoyed it.
Utsav
No major flavour notes. Not the best chicken recipe for sure.
Yuva
Hi aarthi akka, u r my go to recepie index and life saver. Being new to the kitchen and everytime i need to cook something from simple thogayal to non veg gravy, even if its under baking, i just blindly open ur page and search for what i want n make it. My kitchen knows only your recepie, love u alot akka🥰 you deserve much love from all of us❤️ East or west you are the best akka🤩 keep posting 😘
lakshmi
The option to adjust servings is present, but the recipe doesn't update when I change the serving quantity. Additionally, the constant video ads at the bottom are very distracting and cannot minimise them while I'm trying to follow the recipe during cooking.