Description
This recipe is for a delicious and quick Chicken Pepper Fry, a popular South Indian dish known for its bold and spicy flavors. The chicken is marinated with basic spices and then stir-fried with freshly cracked black pepper, curry leaves, and green chilies, resulting in a flavorful and aromatic dry chicken fry that is perfect as a snack or side dish.
Ingredients
Scale
Marination
- 500 grams chicken, cut into bite-sized pieces
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon salt
- 1 tablespoon lemon juice
For the Fry
- 2 tablespoons oil (preferably coconut oil)
- 2 teaspoons black peppercorns, coarsely crushed
- 2 green chilies, sliced
- 1 sprig curry leaves
- 1 medium onion, finely sliced
- 1 teaspoon ginger-garlic paste
- 1 teaspoon fennel seeds (optional)
- Salt to taste (adjust if needed)
Instructions
- Marinate the Chicken: In a bowl, combine chicken pieces with turmeric powder, red chili powder, salt, and lemon juice. Mix well to coat all pieces evenly. Let it marinate for at least 30 minutes to enhance the flavors.
- Prepare the Spice Mix: Coarsely crush the black peppercorns using a mortar and pestle or spice grinder. Set aside.
- Sauté Aromatics: Heat oil in a heavy-bottomed pan or skillet over medium heat. Add fennel seeds (if using), sliced onions, green chilies, and curry leaves. Sauté until the onions turn golden brown and fragrant, about 5-7 minutes.
- Add Ginger-Garlic Paste: Stir in the ginger-garlic paste and sauté for another 2 minutes until the raw smell disappears.
- Cook the Chicken: Add the marinated chicken pieces to the pan. Stir-fry on medium-high heat for about 10-12 minutes, turning occasionally, until the chicken is cooked through and starts to brown.
- Add Black Pepper: Sprinkle the coarsely crushed black pepper over the chicken and mix well. Continue to cook for another 2-3 minutes to allow the pepper to infuse its flavor deeply into the chicken.
- Final Touches: Adjust salt to taste and give the chicken a final toss. Remove from heat when the chicken is well coated with spices and has a dry fry consistency.
- Serve: Transfer to a serving plate and garnish with fresh curry leaves if desired. Serve hot as an appetizer or side dish with rice or chapati.
Notes
- Use freshly cracked black pepper for the best aroma and flavor.
- Marinating the chicken helps tenderize and infuse flavors deeply.
- Adjust chili quantity according to your spice preference.
- For a richer taste, coconut oil can be used.
- This dish is best served fresh and hot to enjoy its full flavor and texture.