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Pepper Chicken Gravy

Akum Raj Jamir
Pepper chicken gravy is an easy and quick recipe which can be made in jiffy when you are time restraint. This Black pepper chicken curry is made using pressure cooker making it a fuss free and super quick recipe.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Indian, South Indian
Servings 4

Equipment

  • pressure cooker
  • mixie

Ingredients
  

  • 500 grams chicken 
  • 2-3 tablespoon  oil
  • 1 dry red chilli broken)
  • 1 tablespoon  lemon juice
  • 1 sprig curry leaves
  • salt  as per taste
  • 1-2 cup water (use as per your gravy requirement)

For Grinding:

  • 2 tablespoon  black peppercorns
  • 1 teaspoon  fennel seeds (saunf)
  • 1 teaspoon  cumin seeds (jeera)
  • 2 tablespoon  coconut  (grated)
  • 1 large onion  (roughly chopped)
  • 1 medium  tomato  (roughly chopped)
  • ¼ teaspoon  turmeric powder (haldi powder)
  • 1 small cinnamon stick
  • 2 cloves
  • 2 green cardamom
  • 2 medium green chilly
  • 1 tablespoon  ginger garlic paste

Instructions
 

  • In a mixie jar or blender add in all the ingredients mentioned in the grinding list. Grind them into a fine paste.
  • In a pressure cooker heat the oil.
  • Add the dry red chilly and fry for few seconds.
  • Add the ground paste and cook for about a min or two.
  • Add in the chicken, salt, curry leaves, mix well and cook for about 2 minutes.
  • Add water as required approximately 1 cup to 1½ cup and pressure cook it for 2 to 3 whistles. Do not add more water or you'll get a runny consistency gravy.
  • Let the pressure release by itself. Open and cook on medium-high flame for about 5 minutes or till the oil starts to appear at the surface. This gravy should be little thick.
  • Add lemon juice and take off the heat. You can add few chopped coriander leaves.
Keyword black pepper, black pepper chicken, pepper chicken, south Indian chicken recipe