Spicy Andhra Pepper Chicken With Steamed Rice Recipe

About this recipe

Spicy Andhra Pepper Chicken with Steamed Rice is a hearty and flavorful Indian dinner option that combines tender, protein-rich chicken with bold spices and perfectly cooked rice. This dish is inspired by the vibrant cuisine of Telangana, known for its fiery flavors and aromatic ingredients. The pepper chicken is simmered in a rich gravy made with caramelized onions, tomatoes, garlic, ginger, and a blend of Indian spices, including turmeric, coriander, cumin, and garam masala. Black pepper adds a kick, while fresh coriander leaves round out the dish with a burst of freshness. Paired with steamed long-grain rice, this meal is both satisfying and nourishing, providing 31g of protein and 793 calories per serving. Ideal for busy weeknights or post-workout dinners, it’s easy to prepare and packed with energy to keep you fueled.

Ingredients

• 300 g Nutrich Chicken Thigh Boneless
• 25 g Whole Black Pepper
• 1 kg Basmati Rice
• 500 ml Oil (For Frying)
• 500 g Onion
• 500 g Desi Tomato (Tamatar)
• 100 g Garlic - Single Clove
• loose Ginger
• medium Chilli Green Long
• 20 g Turmeric Powder
• - Coriander Powder
• 50 g Everest Cumin Powder
• 50 g Black Pepper Powder
• - Red Chilli Powder
• 100 g Catch Super Garam Masala
• 200 G Rock Salt Powder - Sprinkler 200 G
• 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

1. 1. Wash and soak the rice for 15 minutes, then cook it in 400 ml of water until soft and fluffy.
2. 2. Peel and finely chop the onions, tomatoes, garlic, ginger, and green chilies.
3. 3. Heat vegetable oil in a pan and sauté the onions until golden brown and caramelized.
4. 4. Add garlic, ginger, and green chilies to the pan and stir-fry for 2 minutes to release their aroma.
5. 5. Add chopped tomatoes and cook until they soften and form a thick base.
6. 6. Mix in turmeric, coriander powder, cumin powder, black pepper powder, red chili powder, and garam masala, stirring well to coat the masala evenly.
7. 7. Add chicken breast pieces and stir well to coat them with the spices. Cook for 5 minutes on medium heat.
8. 8. Pour 100 ml of water into the pan to create a semi-thick gravy, then season with rock salt.
9. 9. Cover the pan and let the chicken simmer for 15 minutes until tender and cooked through.
10. 10. Garnish with freshly chopped coriander leaves and give it a final stir.
11. 11. Serve the spicy pepper chicken hot alongside the steamed rice for a complete meal.