Andhra Pepper Chicken is one of those recipes that reminds you why simple food can be so satisfying. This dish comes straight from the small roadside joints scattered across Andhra Pradesh, where spice is never an afterthought. The recipe relies heavily on black peppercorns, roasted and coarsely powdered, which gives the chicken a sharp, warming heat that feels different from chilli heat alone.
Fresh tomatoes break down into a thick gravy that clings to each piece of chicken. When you pair this with plain rice and a bowl of dal, the combination balances out beautifully because the mildness of the rice tempers the spice.
About the Recipe
This recipe deserves a spot in your rotation because it delivers big flavour with minimal fuss. You do not need exotic ingredients or complicated techniques. The magic happens when you roast whole black peppercorns and crush them coarsely, releasing their oils and fragrance. That coarse texture gives each bite little bursts of heat.
The onions and tomatoes form the base, while ginger garlic paste and green chillies add layers of flavour. I like how the masala clings to the chicken rather than swimming in gravy. That dry, intensely spiced coating makes it especially good for scooping up with rice.
Why you will love this recipe
The heat level here is honest and upfront, thanks to the generous amount of black pepper. If you enjoy spicy food, this dish hits the spot without relying only on red chillies. The chicken turns tender as it simmers, soaking up all the flavours from the masala. Meanwhile, the garam masala at the end adds a warm, aromatic finish.
Another reason to try this recipe is its simplicity. You probably have most of these ingredients already, and the method follows a straightforward pattern of tempering, sautéing, and simmering. The garnish of fresh coriander and ginger strips adds a bright, crisp note that cuts through the richness.
Andhra Pepper Chicken
Cooking Tips
Roast the peppercorns in a dry pan until they smell fragrant, then crush them coarsely using a mortar and pestle or the back of a heavy pan. Avoid grinding them into a fine powder because the texture matters here. I always let the onions cook until they turn light golden brown because that sweetness balances the pepper heat. When you add the chicken, keep the flame low at first so the masala coats each piece evenly.
Towards the end, increase the heat to evaporate excess moisture and concentrate the flavours. Taste before adding salt because the chicken releases its own juices.
Serving and Storing Suggestions
This recipe serves four people comfortably. The total time from start to finish is about 45 minutes, including prep. Serve the chicken hot, straight from the kadai, with steamed rice and a simple dal. You can also pair it with chapatis or parathas if you prefer.
Store leftovers in an airtight container in the fridge for up to two days. The flavours actually deepen overnight. Reheat gently on the stovetop with a splash of water to loosen the masala if it has thickened too much.
Similar Recipes
- 1. Chettinad Chicken Curry
- 2. Chicken 65
- 3. Andhra Chicken Fry
- 4. Pepper Chicken Masala
- 5. Guntur Chicken
Nutrient Benefits
Black pepper contains piperine, which may support digestion and nutrient absorption. Chicken provides lean protein, essential for muscle repair and overall health. Ginger and garlic offer anti inflammatory properties and can help with immunity. Tomatoes bring in vitamin C and antioxidants like lycopene.
Jeera aids digestion and adds iron to the dish. While this recipe is spicy and rich, it offers good nutritional value when paired with whole grains like brown rice and rich in protein dal.
Andhra Pepper Chicken
Ingredients
- 500 gms Chicken (cleaned and cut into pieces)
- 4 Tomatoes (chopped)
- 2 tsp Ginger Garlic Paste
- 4 Green Chillies
- 3 Onions (chopped)
- 1 tsp Garam Masala Powder
- 1 tsp Jeera
- 1/2 tsp Saunf
- 2 tbsp Black Peppercorns (roasted and coarsely powdered)
- 1/4 tsp Turmeric Powder
- Salt as per taste
- Oil
For Garnish:
- Coriander Leaves (few)
- 1 tsp Ginger (chopped into sticks)
Instructions
- Heat oil in a kadai.
- Add jeera and fry for 10 to 15 seconds.
- Add onions and saunf.
- Saute well till the onions turn a light golden brown.
- Add the ginger garlic paste and green chillies.
- After this has cooked, add the tomatoes and continue stirring.
- Add the turmeric powder, pepper powder and stir for 69 to 90 seconds.
- Reduce the flame and add the chicken pieces.
- Stir until the chicken pieces are well coated with the masala.
- Add 1 or 2 cups of water and cover with a lid.
- Let the chicken cook for a few minutes.
- Remove the lid and increase the flame.
- Add garam masala powder and quickly stir till all the water evaporates.
- Adjust the seasoning and turn off the flame.
- Garnish with coriander leaves and ginger strips.
- Serve at once.
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This recipe is unique to the roadside joints in Andhra Pradesh and is served with hot rice and dal.
Frequently Asked Questions
Can I reduce the amount of black pepper if I find it too spicy?
Yes, you can cut the black pepper down to one tablespoon instead of two. The dish will still have flavour from the other spices, though the signature heat will be milder.
What can I use instead of ginger garlic paste?
You can finely chop or grate fresh ginger and garlic. Use about one inch of ginger and four to five garlic cloves. Crushing them in a mortar releases more flavour.
How do I know when the chicken is fully cooked?
The chicken is done when the pieces are no longer pink inside and the juices run clear. It usually takes about 15 to 20 minutes after you add water and cover the pan.
Can I make this recipe with boneless chicken?
Surely. Boneless chicken cooks faster, so reduce the simmering time by about five minutes. Check for doneness earlier to avoid overcooking.
What type of kadai works best for this recipe?
A heavy bottomed kadai or a deep skillet works well. The heavy base prevents the masala from burning when you cook on higher heat towards the end.
