Chettinad Pepper Chicken| Hot and spicy pepper chicken| Pepper Chicken Roast| Pepper Chicken dry| Pepper Chicken semi gravy| Milagu Kozhi Varuval is an spicy chicken preparation. It tastes great with plain rice with rasam or Jeera Rice, Ghee Rice, Vegetable Pulao, Chicken Pulao...etc like lesser spicy rice varieties.

You could make this preparation as a semi dry or dry (roast) preparation with same ingredients and procedure. For roast requires it requires little more cooking to dry up the moisture. Simple and quick to make tasty dish perfectly suits for the weekends.
Chettinad Pepper Chicken recipe

Preparation Time: 5 minutes
Cooking Time: 20 minutes
Cuisine: Tamil

Chicken-1 kg
Onion- 3 large
Green chillies- 2
Ginger garlic paste- 1 tablespoon
Tomato-1 medium
Turmeric powder- 1/2 teaspoon
Chilli powder- 1/2 teaspoon
Coriander powder- 1 tablespoon
Garam masala powder- 2 teaspoon
Fennel Powder- 1 teaspoon (optional)
Pepper powder- 1 and 1/2 tablespoons (adjust according to your spice level)
Coriander leaves- 3 tablespoons
Curry leaves- 4 strands
Salt- to taste
Oil- 2-3 tablespoons
Pepper Chicken recipe

  • Heat two tablespoons of oil in a pan and add the onion, green chillies with  curry leaves.
  • Add some salt and cook till the onion starts to brown. Now add the ginger garlic paste and cook for thirty seconds till the raw smell leaves. 
  • Now add the chopped tomatoes and cook till it becomes mushy.
  • Add the masala spices turmeric powder, chilli powder, coriander powder, Garam masala powder, fennel powder and pepper powder;  mix well and cook for thirty seconds to cook the masala.
  • Now add the cleaned chicken and salt. Mix well and cook till the outside of the chicken starts to become white.
  • Cover with a lid and cook till the chicken get cooked thoroughly.
  • Now open the lid and allow to the dry the moisture content from the gravy.
  • If you wish to make as a semi dry preparation slightly dryout the moisture and finally sprinkle some pepper powder and switch off the flame.
  • If you desire to cook as a dry like roast once the chicken is cooked open the lid and allow the  moisture to evaporate on a medium to high flame with constant stirring.
  • Sprinkle some coriander leaves and switch off the gas.
  • In a separate pan heat oil and add some curry leaves and coconut pieces if you wish. Once the curry leaves becomes crispy add on top of the pepper chicken and mix well.
  • Serve hot with plain rice and RasamJeera Rice, Ghee Rice, Vegetable PulaoChicken Pulao any of your desired combination.
Chicken Milagu Varuval

Pepper Chicken semi dry

Ghee rice and pepper chicken