Pepper Chicken Gravy / Pepper Chicken Kozhumbu / Milagu Chicken Curry

Pepper Chicken Gravy – Learn how to make pepper chicken gravy with step by step pictures. Pepper chicken gravy is an easy and quick recipe which can be made in jiffy when you are time restraint. This recipe is made using pressure cooker making it a fuss free and super quick recipe.

Pepper is such a synonymous spice which gives dishes not just heat but depth and immense flavour. This recipe for a pepper chicken kozhumbu is an absolute winner and perfect for anyone looking for a spicy chicken curry with warmth and heat from whole spices including black pepper, cloves, fennel, dried chillies etc.

This spicy black pepper chicken gravy goes well with roti, rice and idli dosa too. This taste super delicious and peppery.

Pepper is one of my favourite spice. Black Pepper Chicken is my favourite amongst the non-veg dishes. You can also check out the Mushroom Pepper Fry recipe which also tried and tested by many and loved it.

So lets head on to the recipe. Please do give it a try and share your thoughts on the same in the comments box below.

Preparation time : 10 mins
Cooking time : 20 mins
Serves : 3

Ingredients :
Chicken – 300-400 gms
Oil – 2-3 tbsp
Dry red chilly – 1 broken
Lemon juice – 1 tbsp
Curry leaves – 1 sprig
salt to taste
Water as required

For Grinding :
Black peppercorns – 2 tbsp
Fennel seeds – 1 tsp
cumin seeds – 1 tsp
Coconut grated – 2 tbsp
Onion – 1 large
Tomato – 1 medium
Turmeric powder – ¼ tsp
Cinnamon – 1 small stick
Cloves – 2
Cardamom – 2
Green chillies – 2
Ginger garlic paste – 1 tbsp

Method :

Grind all the ingredients mentioned in grinding list into a fine paste.

In a pressure cooker heat oil and add the dry red chilly and fry for few seconds. Add the ground paste and cook for about a min or two.

Add chicken, salt, curry leaves, mix well and cook for few mins.

Add required water as required and pressure cook it for 2 to 3 whistles.

Let the pressure release by itself. Open and cook on low flame till the oil separates from the masalas or till done. This gravy should be little thick. Add lemon juice and take off the heat.

Thank you for stopping by my blog. I hope you liked the recipe. Please do share your valuable feedbacks, I would love to hear from you all. Happy cooking!


  1. Nice to know about you. I am Sikh born and brought up in Dimapur. Nagaland. I have moved to Sydney 15 years ago. I cook Naga food with Bamboo roots (banstanga) . Love cooking Black pepper chicken ❤️


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