Black Pepper Chicken Kadhai
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.
Ingredients
- 200 grams chicken breast (boneless, cut into bite-sized pieces)
- 1 tablespoon ghee or oil
- 1/2 onion, finely chopped
- 1 tablespoon ginger-garlic paste
- 2 green chilies, slit (optional)
- 1 teaspoon black pepper powder (adjust to spice level)
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1/4 teaspoon garam masala powder
- 1/4 cup tomato, finely chopped
- 1/4 cup water (adjust as needed for gravy)
- Salt to taste
- Fresh coriander leaves for garnish
Instructions
- Cut the chicken into bite-sized pieces.
- Chop the onions and tomatoes finely.
- Heat the ghee or oil in a pan or kadhai over medium heat.
- Add the chopped onions and sauté until golden brown.
- Add the ginger-garlic paste and green chilies (if using) and sauté for another minute.
- Add the chopped tomatoes, cook until they soften, and then add the turmeric, cumin, coriander, and garam masala powders. Stir well
- Add the chicken pieces and cook until browned on all sides, about 5-6 minutes.
- Add the black pepper powder and salt. Stir well to coat the chicken with the spices.
- 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.
- Garnish with fresh coriander leaves before serving.
Prep
Cooking
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.