By Grocery List Plus Editorial Staff | Published on June 11, 2026
Serves 5
100 cal · 70 min
Chennai Pepper Chicken
Recipe GLPR1b016416aa2e1c
A bold and aromatic South Indian chicken dish featuring crushed black pepper as the star spice. Tender chicken thighs are marinated in turmeric and salt, then cooked with toasted mustard seeds, curry leaves, and asafetida in a fragrant oil-based sauce. The chicken braises gently in its own juices, absorbing the complex flavors of the spices. This simple yet flavorful dish delivers heat and depth without any cream or coconut milk.
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Ingredients
6 to 8 pieces Chicken thighs, cut into bite-sized pieces
to taste Salt for marinade
small pinch Ground turmeric for marinade
2 to 3 tablespoons Oil for cooking
4 tablespoons Black peppercorns, crushed
2 teaspoons Mustard seeds
7 to 8 leaves Curry leaves
1 teaspoon Ground turmeric
1 teaspoon Asafetida
1 small Small onion, finely diced
for serving Fresh cilantro or parsley for garnish
Directions
Pat the chicken thigh pieces dry and place them in a bowl. Season with salt and a small pinch of ground turmeric. Toss to coat evenly, then cover and refrigerate for at least 30 minutes, or preferably overnight.
Heat the oil in a large, heavy-bottomed pan over medium-high heat. Once hot, add the mustard seeds and allow them to toast and pop, stirring frequently for about 1 minute.
Immediately add the curry leaves, ground turmeric, and asafetida to the pan. Stir continuously for 20–30 seconds until the raw spice aroma fades and the spices become fragrant.
Add the diced onion and cook, stirring occasionally, for 5–7 minutes until the onion is deeply golden, translucent, and has reduced by about half in volume.
Add the marinated chicken pieces and crushed black pepper to the pan. Stir well to distribute the pepper evenly throughout. The chicken should be coated with the spiced oil.
Cover the pan, reduce heat to medium, and allow the chicken to cook for 20–25 minutes in its own juices. Stir and turn the chicken pieces every 5–7 minutes to ensure even browning and cooking. The chicken is ready when it reaches an internal temperature of 165°F (74°C) and the meat is tender and no longer pink inside.
Remove from heat and taste for salt, adjusting as needed. Transfer to a serving plate and garnish generously with fresh chopped cilantro or parsley. Serve hot.
Comments
Curry leaves and asafetida will force a trip to an Indian grocer—Harris Teeter and Food Lion carry neither reliably—adding real time and cost to a weeknight. The ingredient list is otherwise accessible at any Charlotte chain, and the chicken, onions, and spices keep the per-serving cost low, likely under $3. The stated 70 minutes is honest if you assume 15–20 minutes of active work (browning chicken, tempering mustard seeds) plus simmering, so plan accordingly on a night when you can step away from the stove. This is a deep, peppery braise that reheats beautifully and feeds five, making it worth the grocery routing if you're building an Indian pantry or live near an ethnic market; it's less forgiving if you need everything at one stop.
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