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 for 2 servings:

  • 4 chicken thighs (skinless)
  • 100g Basmati rice
  • 1 small red onion
  • 150g Greek yoghurt
  • Handful of raisins (40g)
  • cashews (optional)
  • 100g spinach leaves (optional)
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Our 30 minute recipe

  1. Cook the chicken

    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. Cook the pilau rice

    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. Make the turmeric yoghurt sauce

    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!

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

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Tamil Black Pepper Chicken Reviews

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