Tamil-Style Pepper Chicken Featuring India Madras Infused Olive Oil Blend

Tender chicken thighs, cracked black pepper, sliced onions, fresh ginger, and garlic simmer into a deep, fragrant skillet sauce with plenty of heat and savor. A generous pour of India Madras Infused Olive Oil Blend carries coriander, turmeric, cumin, fenugreek, garlic, ginger, and warming peppers straight through the pan, so the flavor lands bold from the first spoonful. It is the kind of dinner that fits a weeknight when you want something lively, or a family dinner when you want the table leaning in for seconds.

Garden Infuzions

Tamil-Style Pepper Chicken Featuring India Madras Infused Olive Oil Blend

Bold black pepper, ginger, garlic, curry leaves, and tender chicken come together in a richly spiced skillet that lets India Madras Infused Olive Oil Blend lead every savory bite.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 people

Course: Dinner, Main Course

Cuisine: Asian, Fusion Cuisine, Indian

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 1 1/2 pounds boneless skinless chicken thighs cut into bite-size pieces
• 2 tablespoons India Madras Infused Olive Oil Blend
• 1 tablespoon neutral oil
• 1 large yellow onion thinly sliced
• 1 tablespoon fresh ginger grated
• 4 cloves garlic minced
• 2 teaspoons coarsely ground black pepper
• 1 teaspoon kosher salt
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/2 teaspoon cumin
• 1/4 teaspoon red chili flakes
• 1 medium tomato finely chopped
• 1/2 cup water
• 1 tablespoon lemon juice
• 2 tablespoons chopped fresh cilantro
• 8 to 10 fresh curry leaves optional
• Cooked rice or flatbread for serving

Equipment

• 1 Large skillet 12-inch preferred
• 1 Wooden spoon for stirring
• 1 Cutting board for prep
• 1 Chef’s knife for slicing and chopping
• 1 set Measuring spoons for spices and oil
• 1 measuring cup for water

Method

 

Instructions

1. 1. Pat the chicken dry and toss it with 1 tablespoon of the India Madras Infused Olive Oil Blend, 1 teaspoon black pepper, 1/2 teaspoon salt, coriander, turmeric, cumin, and red chili flakes.
2. 2. Heat the neutral oil and remaining 1 tablespoon of India Madras Infused Olive Oil Blend in a large skillet over medium-high heat. Add the chicken and sear until lightly browned on the outside, about 4 to 5 minutes. Remove to a plate.
3. 3. Add the sliced onion to the same skillet and cook until softened and beginning to color, about 5 minutes. Stir in the ginger, garlic, and curry leaves if using, and cook for 30 seconds.
4. 4. Add the chopped tomato and remaining 1 teaspoon black pepper. Cook, stirring often, until the tomato breaks down and the mixture turns saucy, about 3 to 4 minutes.
5. 5. Return the chicken and any juices to the skillet. Add the water, stir well, and bring to a gentle simmer. Cover loosely and cook until the chicken is cooked through and the sauce clings to the pieces, about 8 to 10 minutes.
6. 6. Finish with lemon juice and chopped cilantro. Taste and adjust salt or pepper if needed, then serve hot with rice or flatbread.

Notes

Use chicken thighs for the best texture and a richer finish. Coarsely ground black pepper gives the dish its signature bite, while the India Madras Infused Olive Oil Blend ties the spice profile together. Curry leaves are optional but add a classic Tamil-style aroma if you have them on hand.

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Recipe Tips

Crush the pepper coarsely so it stays fragrant and gives the sauce little bursts of heat. Let the onions cook until they soften and take on a little color before adding the chicken. If the skillet looks dry at any point, add a splash of water to keep the masala from sticking.

Serving Suggestions

Serve this pepper chicken with steamed rice, parotta, naan, or soft flatbread to soak up the sauce. It also works well with roasted potatoes or a simple cucumber salad on the side.

Storage

Cool leftovers completely, then store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a small splash of water to loosen the sauce.

Variations

Add curry leaves for a more traditional Tamil-style finish. Use chicken breast if you prefer, but reduce the simmer time so it stays tender. For a saucier version, stir in a few tablespoons of coconut milk at the end.

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