This dish takes inspiration from a South Indian Black Pepper Chicken curry for its marinated and roasted chicken thighs, which are paired with a heart-warming pilau rice flecked with raisins and caramelised onions. A spiced yoghurt rich in turmeric among other spices cuts through the spicy chicken and cools it down while some simply sautéed spinach adds colour and more nutrients to the plate.

Cook our delicious Tamil Black Pepper Chicken in just Minutes

We’ve sourced and blended all of the unique flavour ingredients to make our authentic Tamil Black Pepper Chicken. We bring these all together in a recipe kit, which consists of 3 flavour pots; a Black Pepper Paste pot, a Tamil Rice Stock pot and a Turmeric Yoghurt Seasoning pot. Simply follow our recipe, adding a few items from your fridge, to cook this delicious Tamil Black Pepper Chicken in just 30 minutes.

How Our Recipes Kits Work

We provide flavour ingredients:

  • Black Pepper Paste
  • Tamil Rice Stock
  • Turmeric Yoghurt Seasoning

Your shopping list:

chicken thighs (skinless)
Basmati rice
small red onion
Greek yoghurt
of raisins (40g)
spinach leaves(optional)

Our 20 minute recipe

  • 1.

    Boil a full kettle of water and heat the oven to 220C/fan 200/gas 7. Mix the Black Pepper Paste with 50g of the yoghurt in a bowl, then add the slashed chicken thighs. Mix well to coat, then cook on a baking tray in the oven for 25-30 mins, or until cooked through. While the chicken cooks, do step 2.

  • 2.

    Heat a little oil in a lidded saucepan over medium heat and fry the onion for 5-6 mins, until golden. Add the rice and the raisins and fry for 1 min. Stir in the Tamil Rice Stock, then pour in 250ml boiling water. Mix well and bring to the boil, then reduce the heat to low, cover with a lid and let it simmer for 10 mins.

  • 3.

    Meanwhile, mix the rest of your yoghurt with the Turmeric Yoghurt Seasoning in a bowl, and keep aside. Optional: Heat a little oil in a separate pan over medium heat and toast the cashews for 2 min. Then add the spinach and fry for 2 more mins, or until lightly wilted. Season to taste.

  • 4.

    Serve the rice and chicken with the wilted spinach and cashews, along with the spiced yoghurt sauce.


Tamil Black Pepper Chicken Reviews

BASED ON 8 reviews

John - May 23, 2018

A delicious, very easy to make, mildly spicy chicken dish with fruity rice.

Valerie - May 23, 2018

A very different take on a curry, transforming just a few ingredients into a really exotic meal, certainly the type of curry that we have never had before.

Steve - May 23, 2018

Awesome flavours and plenty of kick!

Jaime - May 23, 2018

Really tasty, easy to make dish that will make your other half/friend think you had spent hours in the kitchen.

jacqueline - May 23, 2018

Really tasty dish full of flavour with a spicy kick! The yoghurt helped to give a cooling affect.

Luke - May 23, 2018

With lots of flavour, this dish is easy to make and is different from other dishes. The rice was the best part and tasted very nice, complimenting the flavour of the chicken really well

Gillian - May 23, 2018

This is a very hot and fiery dish. The chicken marinade is so delicious and I would highly recommend that you use the optional ingredients of the spinach and the toasted cashews as they add so much to the dish. This is a very colourful and filling dish, a lovely generous portion with lots going on. Load of great textures, it is highly spiced. If you love spicy dishes but want something different from the usual curry-route then this is definitely one for you to try.

Kellie - May 23, 2018

Absolutely delicious and different from anything else out there! I've never had a meal quite like this. Could be too spicy but the yoghurt really cools it down.


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