Chef devagi's south indian pepper chicken

Main Dish
4 servings
15 min
25 min
Very Easy


Number of serving: 4
1 kg chicken (chopped into small pieces)

-3 large tomatoes

2 tablespoons black pepper

11 cloves garlic

5 cm piece ginger

2 large onions

1/2 cup water

enough salt

1 teaspoon turmeric powder

1 teaspoon chili powder

2 teaspoons coriander powder

1 teaspoon black pepper powder

1/2 cup water

10 tablespoons oil

2 pieces cinnamon

4 cardamons

4 cloves

1 teaspoon aniseed (coarsely pounded)

2 sprigs curry leaves


  • Add in a bunch of chopped fresh coriander leaves in step 3 below. This is my own addition, not stated in Chef Devagi's original version above.
  • Chopped the tomatoes. Blend pepper, garlic, ginger and 1/2 onion with 1/2 cup water in a blender.
  • Mix blended ingredients with enough salt, turmeric powder, pepper powder, chilli powder and coriander powder. Rub over chicken pieces and leave to marinate for 1 hour or more.
  • Add 1/2 cup water and tomatoes to chicken pieces and cook covered over slow heat.
  • When gravy has thickened, turn off the heat. Slice the remaining onion into fine pieces.
  • In a pan, heat oil. Add cinnamon, cardamons, cloves and aniseed. When fragrant, add onion slices and curry leaves.
  • When onions are lightly browned, add chicken pieces and fry for about 5-10 minutes over low heat. Dish out and serve.


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