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Border Kadai Pepper Chicken

Border Kadai Pepper Chicken Varuval

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Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course lunch, Side Dish
Cuisine South Indian
Servings 4


  • 2 tbsp olive oil
  • 25 curry leaves
  • 2 red oniones chopped (can use vegetable chopper to easily chopped the vegetables)
  • 2 tbsp ginger and garlic paste
  • 2 tsp turmeric powder
  • ¼ cup black pepper corn freshly crushed
  • 2 tbsp coriander powder
  • 8 chicken dumstick Or 1.5 lbs chicken thighs
  • 1 tbsp garam masala


  • Heat oil in a large kadai. Once hot enough, add the curry leaves and let it crisp up, about 2 minutes.
  • Throw in the onions and little salt and let it brown a bit about 15 minutes on low flame. Add the ginger and garlic paste and saute till the raw smell disppears, about 2 minutes.
  • Add turmeric, pepper corns and coriander powder. Saute for couple of minutes. Add the chicken and cook covered for 20 minutes.
  • Set the oven to broil (550F).
  • Gently remove the chicken pieces to a baking sheet. Broil it for 10- 15 minutes. Keep an eye to avoid getting too burnt. We are just trying to get a crisp outer covering.
  • In the meanwhile, add garam masala to the sauce and let it cook at high flame for 15 minutes. Keep an eye again to avoid burning. We just want the sauce to thicken so keep stitting to avoid burning the base.
  • Add the broiled chicken and mix it with the sauce. Let it cook for another 2 minutes. Switch off the flame and let it rest for 10 minutes. Serve hot with parattos or rice.


1. Spicy pepper chicken can be eaten during phase 1 of SBD. You can replace drumsticks with boneless chicken breast.
2. They taste absolutely delicious with sandwich thins
Keyword Pepper Chicken Varuval
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