Pepper chicken (milagu chicken) is a spicy, flavorful and delicious dish where chicken is cooked and simmered with loads of freshly ground black pepper in onion based masala. Pepper chicken can be made in gravy, semi gravy or masala form. So this particular recipe is a pepper chicken masala which goes well with rice, roti and chapati. I posted the gravy version of this recipe 2 years back and someone requested me to post the masala version of it a month back, which I completely forgot. Recently I was reminded of that request so I prepared it the very same day and thought to to share the same without much delay. I have also heard from few saying pepper chicken is also available as appetizer, which I have not tasted personally when I get a chance to relish it surely will post that recipe as well. For this recipe I used freshly ground pepper and not the store bought ones as it gives more flavors and freshness to the dish. Since the weather is super cold consuming any hot beverage or fried snack or anything made with pepper will really boost us up so I hope this recipe shall be one among that. So lets get to the making!! [sam id=”1″ codes=”true”]
PREP TIME
COOK TIME
TOTAL TIME
SERVES
10 min
30 min
40 min
3
Ingredients
Chicken- ¼ lb
Big onion – 1
Green chili – 2
Ginger garlic paste- 1 tsp
Red chili powder- ½ tsp
Coriander powder- ½ tsp
Turmeric powder- ¼ tsp
Garam masala powder- ½ tsp
Freshly ground pepper- 2 to 3 tsp
How to make pepper chicken with step by step images
Heat oil in a pan add cumin seeds when it crackles add chopped onion and green chilli. Saute well and add ginger garlic paste. Saute well until the raw smell goes.
Keep the cleaned and washed chicken pieces ready. Now add the chicken pieces, salt, turmeric powder, red chilli powder, coriander powder and garam masala powder. Mix well and cook chicken so that they get coated well in masala.
When the chicken is half done add pepper to it and mix well. Cook chicken till fully done until all the water is evaporated and and a thick masala is formed. when oil oozes in the sides of the pan/ kadai put off the flame. Serve it hot with rice, roti or chapati.
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