Tamil Black Pepper Chicken Curry
A fragrant South Indian curry built on a fresh-ground pepper masala, with marinated chicken thigh simmered in a rich tomato gravy. Real depth, worth the extra time it takes.
Fry the curry leaves and onion low and slow before anything acidic goes in, rushing that 10-minute onion fry leaves a raw, sharp edge in the final sauce. Toast and grind the pepper masala fresh too, whole spices like coriander seed and cumin lose their punch quickly once ground, and this dish leans on that freshness.
It keeps in the fridge for 4 days or the freezer for 3 months, the tomato-based gravy freezes especially well. Let it rest for 5-10 minutes off the heat before serving, the flavours settle and deepen slightly once it’s away from direct heat.
Tamil Black Pepper Chicken Curry
CHICKEN · DINNER · MEDIUM
A curry built on fresh-ground spice
Grinding the pepper masala fresh, right before it goes into the pot, gives this curry its real character. Pre-ground spice just doesn't hold onto that same punch.
A full 10 minutes frying the onion low and slow builds the aromatic base the whole curry sits on. Rush it with higher heat and the sauce ends up with a raw, sharp edge that never fully smooths out.
Marinating the chicken for at least an hour, up to a full day if you've got the time, means the garlic, ginger and turmeric actually work their way into the meat rather than just coating the surface.
Tamil Black Pepper Chicken Curry
Ingredients
Chicken & Gravy
- 1 kg Chicken Thigh, Boneless & Skinless Diced
- 8 Garlic Cloves Grated
- 15 g Ginger Grated
- 4 g Ground Turmeric
- 37.5 ml Vegetable Oil
- 12 Fresh or Dried Curry Leaves
- 1 Brown (Yellow) Onion Diced
- 1 Birdseye or Green Chilli Split Lengthways
- 3 Tomatoes Diced
- 375 ml Water or Chicken Stock
- 10 g Coriander (Cilantro), Roughly Chopped
- Salt & Pepper To Taste
Pepper Masala Powder
- 5 g Black Peppercorns
- 5 g Coriander Seeds
- 4 g Cumin Seeds
- 1 Dried Red Chilli
- 1 Small Cinnamon Stick
- 4 g Fennel Seeds
- 4 Whole Cloves
- 3 g Poppy Seeds
Serving & Garnishes
- Rice
- Papadums
- Naan
- Coriander (Cilantro)
Method
- Grate the garlic and ginger on a microplane to create a paste. Add the diced chicken to a bowl with the garlic and ginger paste, turmeric, and salt. Mix well to combine. Marinate for 1 hour, up to 24 hours.
- Grind all of the pepper masala powder spices in a spice grinder or mortar and pestle. Set aside.
- Place a large, high-rimmed pan or pot over medium heat. Add the vegetable oil and curry leaves and fry for 1½ minutes, until they start to crisp. Add the onion and fry for 10 minutes, until soft. Add the chilli and fry for 1 minute. Add the tomatoes and cook for 8–10 minutes, breaking them down.
- Increase the heat to medium-high. Add the marinated chicken and cook for 6–8 minutes. Add the pepper masala powder and cook for 1–2 minutes.
- Add the water or chicken stock and deglaze the pan. Season well with salt and bring to a boil. Reduce the heat to low and simmer for 30–40 minutes with the lid on, or until the chicken reaches an internal temperature of 74°C (165°F). Remove the lid and stir through the chopped coriander. Check the seasoning and remove from the heat. If the gravy is too thick, loosen it with a splash of stock or water.
Why grind the pepper masala fresh instead of using a pre-made curry powder?⌄
Whole spices like coriander seed and cumin lose their punch quickly once ground. Toasting and grinding them fresh right before cooking keeps that flavour at its peak.
How long should I marinate the chicken?⌄
An hour is the minimum, but leaving it in the fridge for up to 24 hours gives the garlic, ginger and turmeric more time to actually flavour the meat rather than just the surface.
What should I serve this curry with?⌄
Steamed rice is the natural base, with papadums or naan on the side to mop up the gravy. Fresh coriander scattered over the top finishes it off nicely.
Can I make this less spicy?⌄
Yes, leave out the dried red chilli in the pepper masala and use a milder green chilli, or skip it entirely in the gravy itself. The black pepper still carries plenty of warmth on its own.
