Pepper Chicken Recipe | Chicken Milagu Varuval

This pepper chicken recipe is a spicy, aromatic South Indian dish made with freshly ground black pepper, curry leaves, and whole spices. Also known as chicken milagu varuval, or pepper chicken fry, it is ready in 30 minutes and tastes delicious with rice, dal, roti, or paratha.

Unlike other pepper chicken recipes that rely only on black pepper for flavour, this South Indian dish uses a freshly ground pepper masala made with black peppercorns, cumin, coriander seeds, and aromatic whole spices for a rich aroma and unique flavour.

Quick Look: Pepper Chicken Recipe

• ⏱ Prep Time: 10 minutes
• 🍳 Cook Time: 20 minutes
• 🔥 Calories: ~269 kcal per serving
• 🍗 Key Ingredients: Chicken, black peppercorns, curry leaves, onions, ginger-garlic paste, fennel seeds, coriander seeds, cumin, cinnamon, cloves, and green cardamom
• ♨ Cook Method: Marinate chicken → roast and grind pepper masala → sauté onions → cook chicken with pepper masala & spices → finish until dry and well coated
• 🌶 Spice Level: Medium to spicy (adjustable)
• 😋 Flavor Profile: Peppery, aromatic, mildly spicy, and slightly tangy
• ⭐ Difficulty: Easy, perfect for a quick weekday dinner or weekend meal

Ingredients and Substitutions

• Chicken: I prefer using bone-in chicken for this recipe because it stays juicy and adds more flavour to this pepper chicken fry recipe. You can also use boneless, skinless chicken thighs or chicken breasts.
• Whole spices: Black peppercorns, fennel seeds, coriander seeds, cumin, cloves, green cardamom, and cinnamon make the freshly ground pepper masala. If you do not have whole spices, you can use ground spices instead, but in my experience, freshly roasted whole spices give the best flavour and aroma to the chicken milagu varuval recipe.
• Onions: Red onions add a slight sweetness and work best in this milagu varuval recipe. You can substitute them with yellow or white onions.
• Ginger and garlic: Fresh ginger and garlic give the chicken its signature aroma and flavour. I have also made this recipe with store-bought ginger-garlic paste, and it works well.
• Spice powders: Turmeric powder and red chilli powder add colour and heat. Adjust the quantity of red chilli powder to taste.
• Lemon juice: Adds a light, tangy flavour that balances the spices. You can substitute it with vinegar.
• Herbs: Curry leaves add the authentic South Indian flavour that makes this pepper chicken unique.

How to make Pepper Chicken Recipe (Step-by-step instructions with photos)

Step 1: In a large bowl, combine the chicken, yogurt, ginger-garlic paste, and salt. Mix well until the chicken is evenly coated. Cover and marinate for 30 minutes.

Step 2: Heat a deep-bottomed pan over medium-low heat. Add cumin seeds, black peppercorns, fennel seeds, coriander seeds, cinnamon, green cardamom, and cloves. Dry roast the spices, stirring continuously, until fragrant.

Step 3: Transfer the roasted spices to a plate and let them cool completely. Grind them into a fine powder to make the pepper masala.

Step 4: Heat 2 tablespoons of oil in a deep-bottomed pan over medium heat. Add the chopped onions and sauté until golden brown.

Step 5: Add the marinated chicken and cook until the color of the chicken changes from pink to white.

Step 6: Add turmeric powder, red chilli powder, and the prepared pepper masala. Mix well and cook for 2 to 3 minutes, until aromatic. Be careful not to burn the spices.

Step 7: Pour in ¼ cup of water and stir to combine. Cover and cook over low-medium heat until the chicken is tender, stirring occasionally to prevent the masala from sticking to the bottom of the pan.

Step 8: Taste and adjust the salt if needed. Add the lemon juice and fresh curry leaves.

Step 9: Increase the heat to medium-high and cook for 2 minutes, or until the masala thickens, coats the chicken well, and starts releasing oil from the sides. Garnish chicken milagu varuval with fresh coriander leaves and serve hot.

Storage & Reheating the Leftovers

• Store the leftover dry pepper chicken within 2 hours of making the dish.
• Let the leftovers come to room temperature. Transfer the ingredients to an airtight container and refrigerate. Stays good for 2 days. Reheat it in the microwave or stovetop until piping hot and serve.
• You can also freeze it. Stays good for a month.
• Ground pepper masala powder can be stored in an airtight container in the freezer. Stays good for 6 months.