Andhra Pepper Chicken Recipe

Andhra pepper chicken is a spicy and flavorful dry chicken recipe, originating from the Andhra Pradesh region of India. This Indian Pepper Chicken is a popular dry chicken recipe from Andhra cuisine. This spicy Andhra chicken is made with chicken, stir-fried with onions, garlic, curry leaves, and freshly ground black pepper masala. Serve as a side dish with steamed rice and dal, Naan, or Roti.

About this Indian Pepper Chicken Recipe

This Andhra pepper chicken recipe is different from Chinese black pepper chicken. If you love to cook your chicken with veggies and sauces then try this Chinese black pepper chicken stir fry recipe.

This dry pepper chicken recipe is from Andhra cuisine, famous for its spicy dishes. Flavored with black pepper and fresh curry leaves, this spicy Andhra pepper chicken has an amazing aroma and Andhra restaurant's flavor.

If you love Andhra recipes, you may also like our Andhra Chicken Fry, Andhra Chili Chicken, Andhra Fish Fry, Chicken Masala Fry, and Hyderabadi Chicken Masala.

Here's why you will love this Andhra chicken recipe

• Quick & easy to make- The spices required to make this dry Andhra chicken curry are very simple and easily available in the kitchen pantry. You can make this simple chicken fry within 30 minutes.
• Spicy Pepper Masala - This Andhra chicken is packed with chilies, ginger, garlic, lots of black pepper, and other flavorful spices. It gives the chicken a spicy kick that will leave you with a delightful tingle on your tongue.
• One-pan recipe - You can make this dry Indian pepper chicken recipe in a single pan.
• Make-ahead recipe - You can make this recipe ahead of time. Let it come to room temperature. Transfer it to an airtight container and refrigerate. Stays good for 2-3 days in the refrigerator.

Pepper Chicken Ingredients and Substitutions

For the detailed list of ingredients & their measurements for Andhra style pepper chicken, please check out the recipe card below.

1. Chicken - I have used chicken with bones to make this recipe. Chicken with bones tastes better. However, you can also use boneless skinless chicken breasts or chicken thighs.
2. Spices - Black pepper, fennel seeds, coriander seeds, cumin, cloves, green cardamom, and cinnamon. Don't have whole spices no worries substitute them with powdered spices in equal quantity.
3. Onions - I have used red onions for this recipe. Substitute it with yellow onion.
4. Ginger & garlic - Basics of Indian cuisine. Fresh ginger and garlic cloves give a nice aroma and flavor to the chicken dish. Use fresh ginger and garlic paste for the best flavor. You can substitute it with store-bought ginger-garlic paste.
5. Spice powders - Turmeric powder, and red chili powder. You can use any red chili powder but the spiciness of red chili powder differs. Add it according to its spiciness.
6. Salt
7. Lemon juice - It gives a nice tangy flavor to this Indian pepper chicken. Substitute it with vinegar.
8. Herbs - Coriander leaves and fresh curry leaves.

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

Preparations

1. Marinate the chicken with yogurt, ginger-garlic paste, and salt. Cover and keep it aside for 30 minutes.
2. Chop the onions and set them aside.

   

Making pepper masala

1. Heat a deep bottom pan over medium-low heat.
2. Roast cumin, black peppercorns, fennel, coriander seeds, cinnamon, green cardamom, and cloves until aromatic. Transfer it to a plate.
3. Let it cool down to room temperature. Grind it to a fine powder. Pepper masala is ready.

   

To make dry pepper chicken recipe

1. Heat 2 tablespoon of oil in a deep bottom pan over medium heat.
2. Add onions and saute until golden.
3. Add the marinated chicken and cook until the color of the chicken changes from pink to white.
4. Add turmeric powder, red chili powder, and pepper masala. Combine and cook it for 2-3 minutes.
5. Add ¼ cup of water and combine.

   

6. Cover and cook on low-medium heat until the chicken is cooked. Stir it frequently in between to avoid masala sticking to the bottom of the pan.
7. Taste the masala and add salt.
8. Add lemon juice and fresh curry leaves.
9. On medium-high heat, combine and cook until the gravy dries up. It will take around 2 minutes.
10. Cook until masala starts to leave oil from the sides.
11. Garnish with coriander leaves and serve.
12. Serve Andhra pepper chicken fry with steamed rice and dal.

    

Cooking Tips

1. Marinate the chicken for at least 30 minutes to an hour. If you are marinating the chicken for an hour then cover and keep it in the refrigerator. Do not skip the marination step. Marinating the chicken makes it tender and juicy. Also, prevents the chicken from drying out.
2. Dry roast the ingredients, stirring continuously on low heat until aromatic. Stir continuously while roasting the spices so that they get roasted evenly.
3. Be careful while adding water to the recipe. It is a dry chicken recipe so add less water while cooking the chicken.
4. To reduce the spiciness - decrease the quantity of black pepper and skip adding red chili powder to the recipe. Similarly, if you want to make it spicy then increase the quantity of red chili powder in the recipe. The recipe I shared here will give you mildly spiced chicken.
5. Curry leaves give this chicken fry its authentic flavor and aroma. Do not skip it.

Want to make Black Pepper Chicken Curry?

Follow the above recipe, when the chicken is cooked, lower the heat and add ½ cup of full-fat coconut milk, stir, and cook until it starts to bubble gently. Immediately switch off the heat. Taste and add lemon juice and curry leaves. Serve.

You will also love this aromatic and flavorful black pepper chicken curry - Chicken Chettinad.

What to serve with Andhra Pepper Chicken

• Serve it with Roti/Paratha (Indian flatbread)
• You can also serve it with steamed rice and dal. It is my favorite combination. Serve some salad and lemon wedge on the side. Instead of dal, you can serve it with any of your favorite curries.
• For low-carb options, serve it with cauliflower rice or quinoa.
• You can also serve it with steamed rice and rasam.
• Or serve it with Fried rice.

Storage & Reheating the Leftovers

• Store the leftovers 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.

Variations that you can try

• Add some greens or vegetables to the Andhra pepper chicken recipe - Add streamed broccoli, baby spinach, capsicum, etc.
• Make it with shrimp instead of chicken.

More Indian Chicken Recipes that you might like

• Indian Chicken Masala
• Garlic Chicken Curry
• Hyderabadi Chicken Masala

If you make this Andhra pepper chicken recipe, please leave a comment and a starred review below.

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5 from 2 votes

Andhra pepper chicken recipe

Andhra Pepper Chicken recipe with step-by-step photos & a recipe video. This South Indian Pepper Chicken is a popular dry chicken recipe made with chicken, stir-fried with onions, garlic, curry leaves, and freshly ground black pepper masala. Serve this spicy pepper chicken fry as a side dish with steamed rice and dal, Naan, or Roti.

Course Side Dish

Cuisine Indian, South Indian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 people

Calories 370kcal

Author Preeti

Equipment

• Deep bottom pan

Ingredients

To marinate the chicken

• 600 g chicken
• ¼ cup Yogurt
• salt to taste
• 2 teaspoon ginger-garlic paste

For pepper masala

• 1 teaspoon whole cumin
• 2 teaspoon whole black peppercorns
• 1 teaspoon fennel
• 1.5 tablespoon coriander seeds
• 1- inch cinnamon
• 2 green cardamoms
• 4 cloves

Other ingredients

• 2 tablespoon oil
• 2 onions chopped
• ¼ teaspoon turmeric powder
• ½ teaspoon red chili powder
• salt to taste
• 1 tablespoon lemon juice
• 2 spring curry leaves
• coriander leaves to garnish

Instructions

Preparations

• Marinate the chicken with yogurt, salt and ginger-garlic paste. Cover and keep it aside for 30 minutes.
• Chop the onions and set it aside.

Making pepper masala

• Heat a deep bottom pan over medium-low heat.
• Roast cumin, black peppercorns, fennel, coriander seeds, cinnamon, green cardamom and cloves until aromatic.
• Transfer it to a plate. Let it cool down to room temperature. Grind it to a fine powder. Pepper masala is ready.

To make pepper chicken fry

• Heat 3 tablespoon of oil in a deep bottom pan over medium heat.
• Add onions and saute until onions are golden.
• Add the marinated chicken and cook until the color of chicken changes from pink to white.
• Add turmeric powder, red chili powder and pepper masala.
• Combine and cook it for 2-3 minutes on low heat. If needed add 2-3 teaspoon water and stir until masala starts to release oil from sides.
• Add ¼ cup water and combine. Cover and cook on low-medium heat until the chicken is cooked. Stir it frequently to avoid masala sticking to the bottom of the pan.
• Taste the masala and add salt. Add lemon juice and curry leaves.
• On medium-high heat, combine and cook until the gravy dries up. It will take around 1-2 minutes.
• The masala starts to leave oil from the sides. It is an indication that the masala is cooked well.
• Garnish with coriander leaves and serve.
• Serve pepper chicken fry with steamed rice and dal.

Video

Notes

1. Marinate the chicken for at least 30 minutes to an hour. If you are marinating the chicken for an hour then cover and keep it in the refrigerator. Do not skip the marination step. Marinating the chicken makes it tender and juicy. Also, prevents the chicken from drying out.
2. Dry roast the ingredients, stirring continuously on low heat until aromatic. Stir continuously while roasting the spices so that they get roasted evenly.
3. Be careful while adding water to the recipe. It is a dry chicken recipe so add less water while cooking the chicken.
4. To reduce the spiciness - decrease the quantity of black pepper and skip adding red chili powder to the recipe. Similarly, if you want to make it spicy then increase the quantity of red chili powder in the recipe. The recipe I shared here will give you mildly spiced chicken.
5. Curry leaves give this chicken masala its authentic flavor and aroma. Do not skip it.
6. You can add 1 chopped tomato to it while adding the spice powders.