A Cozy Pot of Creamy Pepper Chicken Curry

There are some dishes that don’t just feed you — they wrap around you like a warm shawl. This creamy pepper chicken curry is one of those recipes. It’s the kind that fills the kitchen with gentle spice, makes you linger near the stove, and has everyone asking, “What’s cooking?” before the lid even comes off. I usually start this recipe unhurriedly, letting time do half the work.

Letting the Chicken Rest

The chicken goes into a large bowl first — bone-in pieces that promise flavor. I add a generous spoon of ginger garlic paste, a squeeze of fresh lemon, thick curd, salt, and freshly crushed black pepper. Everything is mixed by hand until the chicken is fully coated, glossy and fragrant then cover the bowl and let it rest — at least an hour, but overnight if I’m planning ahead. The longer it sits, the softer and deeper the flavors become.

The Heart of the Curry

While the chicken marinates, I move on to what truly gives this curry its soul — the onion and cashew base. A little oil goes into the pan, followed by sliced onions. They soften slowly, turning golden and sweet. Once they start browning, in go the cashews, green chillies, and a handful of coriander stems. Within moments, the kitchen fills with a warm, nutty aroma that signals you’re on the right path. I let this mixture cool before grinding it into a smooth, creamy paste with a splash of water — pale, rich, and comforting.

When the Magic Happens

In my pressure pan, I heat ghee — because this is not the time to rush or compromise. Whole spices follow: cinnamon, cardamom, cloves, peppercorns, and a bay leaf. They crackle softly, releasing their oils and setting the tone for the curry. The marinated chicken goes in next, along with every bit of the marinade. I turn the flame up and let the chicken cook in its own juices, stirring occasionally, watching as it slowly takes on color and depth.

Only then do I add the ground onion–cashew paste, a little water, and adjust the salt. The lid goes on, and I let the pressure cooker do its quiet work — just two or three whistles.

Finishing Touches

Once the pressure settles and the lid opens, the curry is thick, fragrant, and deeply inviting. I add coriander powder, cumin powder, garam masala, crushed dried methi leaves, and a handful of fresh coriander. A gentle stir, a few minutes of simmering, and the curry is ready. The gravy turns silky, clinging to the chicken, rich without being heavy.

Serving It Warm

This is best served hot — with steamed rice on days you want comfort, or soft chapathis when you feel like lingering over dinner. It also pairs beautifully with idli or dosa, soaking into every bite.

This is not a flashy recipe. It’s a quiet, dependable, comforting one — the kind you come back to when you want your kitchen to feel like home.

Ingredients

For Marinating the Chicken

• Bone-in chicken – 500 g

• Ginger garlic paste – 2 tbsp

• Juice of 1 lemon

• Thick curd – as required

• Salt – to taste

• Freshly ground black pepper – to taste

For the Onion–Cashew Paste

• Onions – 3, sliced

• Cashews – 10 to 15

• Green chillies – 2 to 4 (adjust to spice preference)

• Coriander stems – a small handful

• Oil – 1 tbsp

For the Curry

• Ghee or oil – 2 tbsp

• Cinnamon stick – 1

• Cardamom pods – 2 to 3

• Cloves – 3 to 4

• Black peppercorns – ½ tsp

• Bay leaf – 1

• Coriander powder – 1 tsp

• Cumin powder – 1 tsp

• Garam masala – 1 tsp

• Dried methi leaves (kasuri methi) – 1 tsp, crushed

• Fresh coriander leaves – for garnish

• Water – as needed