பட்டாசு Recipe Pepper Chicken
பட்டாசு Recipe 🔥 Pepper Chicken is a medium Indian recipe that serves 4. 511 calories per serving. Recipe by Chef Deena’s Kitchen on YouTube.
Prep: 10 min | Cook: 35 min | Total: 55 min
Cost: $17.21 total, $4.30 per serving
Ingredients
- 100 ml Groundnut Oil (neutral oil for frying)
- 150 g Onion (blended into a smooth paste)
- 1 tablespoon Ginger Paste (fresh ginger blended)
- 2 tablespoons Garlic Paste (fresh garlic blended)
- 200 g Tomato Paste (made from 2 medium tomatoes, blended)
- 1 teaspoon Sakthi Masala Turmeric Powder (brand specific, can use regular turmeric)
- 1 tablespoon Sakthi Masala Chili Powder (brand specific, can use regular red chili powder)
- 1 tablespoon Coriander Powder
- 2 tablespoons Black Pepper (freshly ground, added in two stages)
- 1 tablespoon Cumin Powder
- 100 ml Plain Thick Yogurt (full‑fat, Greek‑style consistency)
- 1.5 teaspoons Salt (adjust to taste)
- 10 pieces Curry Leaves (fresh, added early)
- 2 tablespoons Fresh Coriander Leaves (chopped, for garnish)
- 0.5 piece Lemon (juice only, added after heat off)
- 500 g Chicken (broiler chicken pieces, bone‑in or boneless)
Instructions
Prepare Ingredients
Blend the onion into a smooth paste, blend two tomatoes into a paste, make ginger and garlic pastes, wash the chicken and marinate with turmeric powder and a pinch of salt for 10‑15 minutes.
Time: PT10M
Sauté Onion Paste
Heat 100 ml groundnut oil in the skillet over medium‑high heat. Add the onion paste and sauté, stirring constantly, until it turns deep golden brown and the moisture evaporates, resembling a thick halwa.
Time: PT7M
Temperature: Medium‑high
Add Ginger and Garlic
Stir in 1 tbsp ginger paste and 2 tbsp garlic paste. Cook for about 1 minute until the raw aroma disappears.
Time: PT1M
Temperature: Medium‑high
Incorporate Tomato Paste
Add the tomato paste (from two tomatoes) and sauté until the mixture turns a vibrant red and glossy, about 3 minutes.
Time: PT3M
Temperature: Medium‑high
Spice It Up – First Pepper Addition
Add Sakthi Masala chili powder, coriander powder, and 1 tbsp of freshly ground black pepper. Stir for 1 minute to release aromas.
Time: PT1M
Temperature: Medium‑high
Add Chicken
Introduce the chicken pieces, toss to coat with the masala, and add a splash of water (about 2 tbsp) to help the masala roast. Cook, stirring occasionally, until the chicken releases its own moisture and the liquid evaporates, roughly 8 minutes.
Time: PT8M
Temperature: Medium
Add Curry Leaves
Add the fresh curry leaves and continue cooking for 2 minutes.
Time: PT2M
Temperature: Medium
Cumin, Salt, and Yogurt
Stir in 1 tbsp cumin powder, the remaining salt, and a ladle (≈100 ml) of thick yogurt. Mix well and cook for 5 minutes until the yogurt integrates and the chicken is about 80‑90 % done.
Time: PT5M
Temperature: Medium
Final Pepper Boost
Add the remaining 1 tbsp black pepper, adjust salt if needed, and cook for another 2 minutes.
Time: PT2M
Temperature: Medium
Finish with Lemon Juice
Turn off the heat, squeeze the juice of half a lemon over the chicken, stir gently, then cover the pan and let it rest for 5 minutes.
Time: PT5M
Garnish and Serve
Garnish with a handful of chopped coriander leaves and serve hot with chapati or rice.
Time: PT1M
Nutrition Facts
- Calories
- 511
- Protein
- 30 g
- Carbohydrates
- 10 g
- Fat
- 30 g
- Fiber
- 2 g
Dietary info: Gluten-Free, High-Protein, Contains Dairy, Contains Peanut
Allergens: Peanut (groundnut oil), Dairy (yogurt)
Ingredient Substitutions
- Instead of Groundnut Oil: Canola oil, Sunflower oil
- Instead of Onion: Shallots
- Instead of Ginger Paste: Ground ginger (1 tsp)
- Instead of Garlic Paste: Minced garlic
- Instead of Tomato Paste: Canned tomato paste (2 tbsp)
- Instead of Sakthi Masala Turmeric Powder: Turmeric powder
- Instead of Sakthi Masala Chili Powder: Red chili powder
- Instead of Coriander Powder: Ground coriander seeds
- Instead of Black Pepper: White pepper
- Instead of Cumin Powder: Ground cumin seeds
- Instead of Plain Thick Yogurt: Greek yogurt
- Instead of Salt: Sea salt
- Instead of Curry Leaves: Bay leaf (different flavor)
- Instead of Fresh Coriander Leaves: Cilantro
- Instead of Lemon: Lime juice
- Instead of Chicken: Country chicken, Turkey pieces
Equipment Needed
- Large Skillet or Wok
- Mixing Bowl
- Spatula or Wooden Spoon
- Knife
- Cutting Board
- Blender or Food Processor
- Ladle
- Measuring Spoons
- Stove
Critical Steps — Do Not Skip
- Sauté the onion paste until it reaches a halwa‑like, deep golden consistency.
- Add black pepper in two stages to retain its pungency.
- Incorporate thick yogurt after the chicken is mostly cooked to keep the meat tender.
- Add lemon juice only after the heat is off to avoid bitterness.
Chef Tips from the Video
- Use fresh curry leaves – they impart an authentic South Indian aroma.
- Choose thick, full‑fat yogurt to keep the sauce creamy and prevent curdling.
- High heat at the beginning creates the signature halwa‑like onion base.
- For extra heat, increase the second addition of black pepper slightly.
Troubleshooting
Gravy is too watery.
Increase cooking time uncovered to evaporate excess liquid, or add a pinch of cornflour slurry.
Masala sticks to the pan and burns.
Reduce heat slightly and stir continuously; add a few drops of water if it looks dry.
Chicken turns dry.
Do not overcook; add yogurt earlier and ensure enough moisture from the chicken itself.
Lemon makes the dish bitter.
Add lemon juice only after turning off the heat and let the dish rest before serving.
Storage
Refrigerator: Store in an airtight container for up to 3‑4 days.
Freezer: Freeze in a freezer‑safe bag for up to 2 months; thaw before reheating.
Room temperature: Not recommended; keep refrigerated.
Make-Ahead Tips
- Marinate the chicken with turmeric and salt up to 4 hours ahead.
- Prepare onion, ginger, garlic, and tomato pastes a day before and refrigerate.
- Reheat gently over low heat, adding a splash of water if the sauce thickens.
Frequently Asked Questions
What is the cultural significance and history of Pepper Chicken in South Indian cuisine?
Pepper Chicken, especially the version from Pollachi, is a beloved staple in Tamil Nadu homes and restaurants. It showcases the region’s love for bold black pepper, aromatic curry leaves, and tangy yogurt, reflecting the coastal spice trade heritage and the emphasis on quick, flavorful meals.
What are the traditional regional variations of Pepper Chicken in Tamil cuisine?
In Tamil Nadu, some cooks add roasted coconut or tamarind for extra sourness, while others use country chicken (Nattu Kozhi) for a richer flavor. Coastal versions may include mustard seeds, whereas hill‑area recipes like this one often feature a thicker, dry‑fry (sukka) style.
How is Pepper Chicken traditionally served in Tamil Nadu?
It is typically served hot with soft chapatis, parottas, or steamed rice, accompanied by a side of fresh onion slices and a wedge of lemon. In festive settings it may be part of a larger spread that includes rasam, sambar, and vegetable dishes.
During which celebrations is Pepper Chicken commonly prepared in Tamil culture?
Pepper Chicken is a popular choice for family gatherings, temple festivals, and wedding feasts in Tamil Nadu because it can be prepared quickly yet delivers a punchy flavor that pleases both adults and children.
What makes this Pepper Chicken recipe from Chef Deena’s Kitchen unique compared to the usual onion‑tomato‑ginger‑garlic method?
Chef Deena’s Kitchen emphasizes a thick onion‑tomato base cooked to a halwa‑like consistency, uses yogurt for tenderness, and adds black pepper in two stages to keep its aroma vibrant. The method avoids a watery gravy and delivers a dry‑spicy finish.
Why does the recipe add black pepper in two stages instead of all at once?
Adding half of the pepper early allows it to infuse the oil and masala, while the second addition near the end preserves its sharp, pungent flavor, preventing it from becoming muted during prolonged cooking.
Can I make this Pepper Chicken ahead of time and how should I store it?
Yes, you can marinate the chicken and prepare the pastes up to a day ahead. Store the cooked chicken in an airtight container in the refrigerator for 3‑4 days, or freeze for up to 2 months. Reheat gently on low heat and add a splash of water if needed.
What texture and appearance should I look for to know the Pepper Chicken is done?
The chicken should be tender and coated in a glossy, deep reddish‑brown masala with a semi‑dry, slightly clinging sauce. The onion‑tomato base will look thick like a halwa, and the final dish should have a faint sheen from the yogurt.
What does the YouTube channel Chef Deena’s Kitchen specialize in?
The YouTube channel Chef Deena’s Kitchen specializes in South Indian home‑style recipes, focusing on authentic flavors, easy‑to‑follow techniques, and regional specialties from Tamil Nadu and surrounding areas.
How does the YouTube channel Chef Deena’s Kitchen's approach to Indian cooking differ from other Indian cooking channels?
Chef Deena’s Kitchen emphasizes traditional preparation methods such as the halwa‑like onion base, uses locally sourced spices, and often shares cultural anecdotes, whereas many other channels favor shortcut methods like pre‑made pastes or faster cooking techniques.
What other Tamil Nadu dishes is the YouTube channel Chef Deena’s Kitchen known for?
Chef Deena’s Kitchen is also known for recipes like Pothitu Payasam, Santhakai (spiced rice pudding), Green Chili Chicken, and classic South Indian gravies such as Chettinad Chicken and Rasam.
Last updated: August 21, 2026
