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Tamil Pepper Chicken

Tamil Pepper Chicken, or Milagu Kozhi Varuval, is one of South India’s most celebrated chicken dishes, deeply rooted in Tamil Nadu’s rich culinary heritage. Unlike many curries that rely heavily on chili powder, pepper chicken draws its heat and flavor from freshly ground black pepper. This makes it not only spicy but also uniquely aromatic, offering a warmth that lingers long after the meal.

In Tamil households, pepper chicken is often made in two distinct ways. The first is a dry fry style, where chicken pieces are coated with a blend of onions, garlic, curry leaves, and black pepper powder. This version is perfect as a side dish with rasam rice or chapati, as the concentrated spices and roasted flavors shine through. The second is a gravy-style pepper chicken curry, where ground pepper is balanced with fennel, ginger, and a touch of coconut milk or tomatoes. This dish pairs wonderfully with steamed rice, dosa, or parotta, offering a soulful and satisfying experience.

The pepper in Tamil Nadu has long been prized for its medicinal properties, believed to aid digestion and boost immunity. This is why pepper chicken is often considered both delicious and healthy, making it a staple during monsoon or cold weather. Restaurants across Tamil Nadu, from small roadside eateries to upscale dining spots, feature pepper chicken on their menus, a true testament to its popularity.

For those exploring South Indian cuisine, Tamil pepper chicken is a must-try. Whether you prefer the fiery dry version or the comforting curry, both highlight the depth and versatility of Tamil spices. Together, they showcase why Tamil Nadu’s food culture is cherished not just across India, but around the world.



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