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Pepper chicken with malabar parotta: How to make authentic South Indian classic at home

News9Live March 24, 2026 06:40 PM

New Delhi: There’s something undeniably comforting about a plate of hot, flaky Malabar parotta paired with aromatic, pepper-loaded chicken, an iconic South Indian combination loved across India. Known for its bold flavours, rustic appeal, and soul-satisfying warmth, Pepper Chicken (or Milagu Kozhi) is a dish that perfectly captures the essence of Kerala’s home-style cooking traditions. Its unique balance of black pepper, curry leaves, and slow-cooked chicken makes it an irresistible treat for spice lovers.

While Pepper Chicken is available in countless restaurants, nothing beats preparing it at home using fresh ingredients and traditional techniques. When paired with soft, layered Malabar parotta, the dish becomes a complete experience—one that reflects the richness of Kerala cuisine. This recipe ensures all the flavours shine through while keeping the process simple and beginner-friendly.

Pepper Chicken with Malabar Paratha recipe

For Pepper Chicken

600–700 g chicken (bone-in preferred for flavour)
2 tbsp whole black peppercorns
1 tsp cumin seeds
1 tsp fennel seeds
1-inch ginger (crushed)
8–10 garlic cloves (crushed)
1–2 green chillies (slit)
12–14 shallots or 2 medium onions (finely sliced)
1 sprig of curry leaves
½ tsp turmeric powder
1 tsp coriander powder
Salt to taste
2 tbsp coconut oil (traditional)
1 tbsp lime juice
Fresh coriander (optional for garnish)

For Malabar Parotta

2 cups all-purpose flour (maida)
1 tsp sugar
1 tsp salt
2 tbsp oil
Lukewarm water (as needed)
Extra oil for kneading and layering

Steps to prepare Pepper chicken:

Dry roast black peppercorns, cumin, and fennel on low flame for 2–3 minutes until fragrant.

Let it cool and grind coarsely.

Heat the coconut oil and add crushed ginger, garlic, and green chillies. Sauté until aromatic.

Add onions/shallots and cook until golden brown for deep flavour.

Add chicken pieces, turmeric, coriander powder, and salt.

Sauté on high flame for 5–7 minutes to seal juices.

Sprinkle half of the freshly ground pepper masala and mix well.

Add a splash of water (not too much) and cover.

Cook on medium flame for 20–25 minutes until the chicken turns soft and the masala thickens.

Add the remaining pepper masala and fresh curry leaves.

Sauté for 3–4 minutes to coat the chicken in a thick, glossy pepper gravy.

Finish with a squeeze of lime for brightness.

Steps to prepare Malabar Paratha:

Mix flour, salt, sugar, and oil.

Add lukewarm water gradually and knead for 10 minutes until smooth.

Let it rest for 30 minutes.

Divide the dough into balls.

Roll each ball into a thin sheet, apply oil, and create pleats by folding like a fan. Roll into a spiral.

Gently roll spirals into parottas.

Cook in a hot pan with oil until golden brown on both sides.

Slightly beat the cooked parottas between your hands to separate the layers.

If you wish to savour the authentic flavours of South India, from different parts coming together to bring out the best of coastal flavours. Chef Rekha Raghavan, at Tamra, Shangri-La, New Delhi, can take you on a journey that speaks about the flavours, aroma and spices of the coast to make you fall in love with items such as Pachadi, Fish Curry with rice, Biryani, vadas, and so much more.

About Tamra, Shangri-La: Tamra, our multi-cuisine restaurant, is a vibrant and energetic dining space perfect for every occasion. With expert chefs crafting authentic South East Asian, Indian and European dishes, it brings a true “world on your plate” experience.

The restaurant also hosts regular culinary pop-ups, featuring home chefs and Michelin-star talents from around the globe, offering guests fresh flavours and exciting gourmet moments throughout the year.