A simple and flavorful dish, Black Pepper Chicken Kadhai is a spicy, aromatic curry that comes together quickly with basic ingredients. The black pepper adds a warm, sharp heat, while the rich gravy complements tender chicken.
Black Pepper Chicken Kadhai
Ingredients
Instructions
Prep
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Cut the chicken into bite-sized pieces.
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Chop the onions and tomatoes finely.
Cooking
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Heat the ghee or oil in a pan or kadhai over medium heat.
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Add the chopped onions and sauté until golden brown.
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Add the ginger-garlic paste and green chilies (if using) and sauté for another minute.
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Add the chopped tomatoes, cook until they soften, and then add the turmeric, cumin, coriander, and garam masala powders. Stir well
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Add the chicken pieces and cook until browned on all sides, about 5-6 minutes.
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Add the black pepper powder and salt. Stir well to coat the chicken with the spices.
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Pour in water to create a thick gravy, and simmer the chicken for another 8-10 minutes, until it’s cooked through and the flavors meld.
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Garnish with fresh coriander leaves before serving.
Note
- You can adjust the black pepper quantity depending on your preferred spice level.
- This dish pairs well with roti, naan, or steamed rice.
- For a richer flavor, ghee is preferred, but you can use oil for a lighter version.
- You can add bell peppers or onions to the dish for more texture and flavor.