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Pepper Chicken Recipe

Name: The Taste of Kerala restaurants Pepper Chicken Recipe
Cook time: 55 min
Total time: 55 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 kg bone-in chicken pieces (thighs or drumsticks) or boneless chicken thighs, cut into 1–1.5 inch pieces; 1 cup plain yogurt; 2 tbs ginger-garlic paste; 1 tsp turmeric powder; 2 tsp kosher salt; 2 tbs freshly ground black pepper; 3 tbs oil for cooking (vegetable, canola, or peanut); 2 tbs unsalted butter; 1 tbs vegetable oil (if using for higher smoke point); 1 tsp whole black peppercorns; 1 cup onion, thinly sliced; 1 cup green bell pepper, sliced into strips; 2 each fresh green chilies, slit (optional); 6 cloves garlic, thinly sliced; 1 tbs ginger, julienned; 1 each tomato, finely chopped (or 1/2 cup canned crushed tomato); 1 tbs light soy sauce; 1 tsp dark soy sauce (optional, for color); 1 tsp brown sugar or honey; 120 ml chicken stock or water; 1 tsp cornstarch; 2 tbs cold water (for cornstarch slurry); 1 tbs fresh lemon juice; 2 tbs fresh cilantro (coriander) leaves, chopped; 2 each spring onions, sliced (optional); 0 to taste salt, to taste; 1 tbs freshly cracked black pepper, extra for finishing

Inspired by The Taste of Kerala restaurant

Time55m

Serves4

Make Pepper Chicken Recipe in just 55m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Marinade & Chicken

2.2 lb (1 kg) bone-in chicken pieces (thighs or drumsticks) or boneless chicken thighs, cut into 1–1.5 inch pieces

1 cup plain yogurt

2 tbs ginger-garlic paste

1 tsp turmeric powder

2 tsp kosher salt

2 tbs freshly ground black pepper

3 tbs oil for cooking (vegetable, canola, or peanut)

Sauce & Aromatics

2 tbs Unsalted butter

1 tbs vegetable oil (if using for higher smoke point)

1 tsp whole black peppercorns

1 cup onion, thinly sliced

1 cup green bell pepper, sliced into strips

2 each fresh green chilies, slit (optional)

6 cloves garlic, thinly sliced

1 tbs ginger, julienned

1 each tomato, finely chopped (or 1/2 cup canned crushed tomato)

1 tbs light soy sauce

1 tsp dark soy sauce (optional, for color)

1 tsp brown sugar or honey

1/2 cup (120 ml) chicken stock or water

1 tsp Cornstarch

2 tbs cold water (for cornstarch slurry)

1 tbs fresh lemon juice

2 tbs fresh cilantro (coriander) leaves, chopped

2 each spring onions, sliced (optional)

0 to taste salt, to taste

1 tbs freshly cracked black pepper, extra for finishing

Method

Marinade & Chicken

Marinate chicken

In a large bowl, combine the yogurt, ginger-garlic paste, turmeric, 2 tsp kosher salt, and 2 tbsp freshly ground black pepper. Add the chicken pieces and coat thoroughly. Cover and refrigerate for at least 30 minutes — or up to 4 hours for more flavor. If time is very short, 15 minutes at room temperature is acceptable.

Sear chicken

Heat 3 tablespoons oil in a large heavy skillet or wok over medium-high heat until shimmering. Remove excess marinade (but don’t wipe the chicken completely dry). Add the chicken in a single layer (work in batches if needed) and sear 3–4 minutes per side until browned and mostly cooked through. Transfer seared chicken to a plate and reserve any browned bits in the pan. Do not overcook; chicken will finish in the sauce.

Sauce & Aromatics

Toast peppercorns

With the skillet still over medium heat, add 1 tsp whole black peppercorns to the dry pan and toast for 30–45 seconds until aromatic. Lightly crush them with the bottom of a pan or a mortar and pestle to release flavor (coarse crushed is ideal).

Cook aromatics

Add 2 tablespoons butter and 1 tablespoon oil to the skillet. When the butter foams, add sliced onions and cook 3–4 minutes until softened and starting to brown. Add sliced garlic and julienned ginger; sauté 30–45 seconds until fragrant. Stir in green chilies and bell pepper strips and cook another 2 minutes so peppers are tender-crisp.

Develop the sauce

Stir in the finely chopped tomato and cook 2–3 minutes until it breaks down slightly. Add toasted crushed peppercorns, 1 tablespoon light soy sauce, 1 teaspoon dark soy sauce (if using), and 1 teaspoon brown sugar or honey. Pour in 120 ml chicken stock (or water) and scrape up browned bits from the bottom of the pan. Bring the mixture to a gentle simmer.

Finish & thicken

Mix 1 teaspoon cornstarch with 2 tablespoons cold water to make a slurry. Return the seared chicken (and any accumulated juices) to the skillet, nestling pieces into the sauce. Simmer 4–6 minutes until chicken reaches an internal temperature of 74°C (165°F) and sauce thickens slightly. If you prefer a thicker sauce, add the cornstarch slurry and simmer another 1–2 minutes until glossy.

Season & garnish

Turn off the heat and stir in 1 tablespoon fresh lemon juice, 2 tablespoons chopped cilantro, and sliced spring onions if using. Taste and adjust salt and freshly cracked black pepper to taste (add more pepper for a bold finish). Serve immediately.