Andhra Pepper Chicken (Dry Restaurant-style Pepper Chicken)
Andhra Pepper Chicken (Dry Restaurant-style Pepper Chicken) is a traditional Indian recipe for a restaurant-style dish of chicken marinated in a garlic paste finished with a pepper masala. The full recipe is presented here and I hope you enjoy this classic Malaysian version of: Dry Restaurant-style Pepper Chicken (Andhra Pepper Chicken).
prep time
20 minutes
cook time
45 minutes
Total Time:
65 minutes
Additional Time:
(+30 minutes marinading)
Serves:
4
Rating: 
Tags : CurrySpice RecipesChicken RecipesIndian Recipes
This is a classic recipe from the Andhra Pradesh coastal state in South Eastern India. The recipe presented is for a dry curry, just as you would get in an Andhra restaurant. This is packed with flavour and is quite spicy, mainly due to the extensive use of local black pepper. Indeed, the name ‘pepper chicken’ here refers to the combination of chilli and black pepper.
Ingredients:
For marination
500g (1 lb) Chicken, chopped to cubes (reserve the bones; bone adds flavour)
10 cloves Garlic
5cm (2 inch) piece of Ginger, peeled and grated
Juice of 1 Lemon
1/2 tsp Turmeric powder (Haldi)
1/2 talt Salt
For the Pepper Chicken Masala:
2 Onions, thinly sliced
4 cloves Garlic, finely chopped
3cm (1 in) piece of Ginger, peeled and finely chopped
2 Green Chillies, slit lengthways
Salt, to taste
3 sprigs of Curry leaves, leaves stripped and roughly torn
2 ½ tbsp Whole Black Peppercorns, coarsely pounded in a mortar
2 tsp Coriander Powder (Dhania)
4 tbsp Oil
For the Garnish:
6 sprigs Coriander (Dhania), Leaves chopped for garnish
1 tsp Whole Black Peppercorns, coarsely pounded in a mortar
1 tsp Lemon juice
Ingredients:
Begin by combining the ginger and garlic in a mortar or food processor. Render to a paste, adding a little water as needed.
Add the chicken pieces (and bones) to a large mixing bowl along with the turmeric, garlic, ginger, lemon juice and salt. Toss well to combine then cover the bowl and set aside in the refrigerator to marinate for 30 minutes.
Once the chicken has marinated, heat the oil in a large wok or a kadai (or a deep pan) over medium heat. Add the sliced onion, sliced green chillies, chopped ginger and chopped garlic and fry until the onion softens and turns slightly brown (about 6 minutes). Stir in the curry leaves and cook for 1 minute.
Now add the marinated chicken along with its marinade and fry for about 2 minutes before adding the coriander powder and crushed peppercorns. Stir well, cover the pan and cook over low heat until the Andhra Pepper Chicken starts to come away from the sides of the pan.
Continue cooking, stirring occasionally, sprinkling over a little water as and when the chicken is becoming too dry.
Cook until the chicken until it is tender and cooked through (about 30 minutes). Once the chicken is tender, remove lid and stir over medium heat until the moisture has evaporated to make the dish dry.
Just before you are ready to serve add the remaining 1 tsp crushed black peppercorns, 1 tsp lemon juice and chopped coriander leaves. Stir gently to combine.
Serve the Andhra Pepper Chicken along with Steamed rice and Andhra Style Pappu Charu for a delicious lunch or dinner.
