Ingredients

• Chicken – Fresh, tender, and cut into small pieces.
• Black Pepper (Miriyalu) – Adds a bold, spicy flavor and warmth.
• Onions – Provides sweetness and balances the spice.
• Tomatoes – Adds a slight tangy flavor to the dish.
• Ginger-Garlic Paste – Enhances depth of flavor.
• Green Chilies – Gives additional heat to the curry.
• Curry Leaves – Infuses authentic South Indian aroma.
• Turmeric Powder – Provides color and anti-inflammatory benefits.
• Garam Masala – A blend of warming spices for extra flavor.
• Oil or Ghee – Used for cooking and enhancing taste.
• Salt – To balance and enhance flavors.
• Coriander Leaves – Used for garnishing and freshness.

Health Benefits of Miriyala Kodi

• Rich in Protein – Chicken is a high-quality source of protein, supporting muscle growth and repair.
• Boosts Immunity – Black pepper has antibacterial and antioxidant properties.
• Supports Digestion – Black pepper and ginger aid digestion and reduce bloating.
• Anti-Inflammatory – Turmeric and black pepper help reduce inflammation in the body.
• Promotes Heart Health – The spices used may help in regulating cholesterol levels.

History of Miriyala Kodi

Miriyala Kodi (Pepper Chicken) is a dish that has deep roots in Andhra cuisine, where black pepper has been used as a key spice for centuries.

The Role of Black Pepper

Black pepper (miriyalu) is one of the oldest and most valuable spices in Indian history. It was extensively cultivated in South India, particularly in Kerala and Andhra Pradesh, and was known as "black gold" due to its high demand in ancient trade.

Traditional Cooking Method

In Andhra households, black pepper was often used instead of red chilies to create a distinct heat and depth of flavor in dishes. Miriyala Kodi is slow-cooked to allow the flavors of black pepper and spices to deeply infuse into the tender chicken.

Modern Popularity

Today, Miriyala Kodi is enjoyed across Andhra Pradesh and beyond. Its strong, spicy, and aromatic taste makes it a must-try dish for those who love bold flavors.