Quick and yet, a simple recipe with minimal ingredients needed to make this pepper chicken fry. It is a spicy chicken recipe, which pairs well with Indian rotis and rice.
Pepper chicken fry is an easy recipe with freshly ground peppercorns as the main ingredient. It is a straightforward and quick recipe to make with the simple available ingredients in your pantry.
This pepper chicken fry is a spicy and delicious fry full of peppery flavour. Freshly ground pepper elevates the taste and aroma of this dish. There are variations in making this recipe. Some add only onions and spices to make this fry. I prefer to add onions and tomatoes which, gives the dish thickness to the fry.
This recipe needs
- Chicken ( bone-in medium pieces )
- onion
- tomatoes
- freshly powdered peppercorns
- turmeric powder
- chilli powder
- oil
- cinnamon stick
- fennel seed
- cloves
- salt
Lets see how to prepare pepper chicken fry with pictorial preparation
In a wide kadhai or wok add oil on a medium heat. To it add cinnamon and fennel seed and wait until it starts to splutter.
Add chopped onions and saute until it turns golden brown. This step of browning onions gives color to the dish. To it, add Ginger Garlic Paste and saute well until the raw smell disappears.
Now add chopped tomatoes and saute until mushy and well combined with onions.
Now add cleaned chicken, turmeric powder, Homemade Sambhar Powder and salt to taste. You can use chilli powder and coriander powder in ½ : 1 ratio. Mix well until chicken is well coated with the masalas.
Crush fresh peppercorns and add to the chicken. It is pepper chicken add more pepper powder and, reduce chilli powder. I love peppercorns! So added two to three tablespoons of pepper powder.
Chicken tends to release water. So add a cup of water to boil the meat. If it is boneless chicken, there is no need to add water.
It takes fifteen to twenty minutes to cook. Finally, add a teaspoon of peppercorn powder and curry leaves and switch of gas stove.
Garnish it with sliced onions, curry leaves and green chilli before serving. Spicy pepper chicken fry is ready to pair with rotis and rice.
PEPPER CHICKEN FRY VARIATIONS
- I used skinless bone-in chicken for this recipe. You can use skinless, boneless chicken.
- For pepper chicken, I prefer using sesame oil, which gives extra flavour to the dish. But, today, used vegetable oil and is purely optional.
- As I made rotis and rice for my lunch, I wanted a slight thick pepper chicken fry consistency that goes well with both. So, I added tomatoes to it that give body to the dish.
SERVING SUGGESTIONS
You can serve this delicious pepper chicken fry with any flatbread, piping hot rice, and any flavoured rice like pulao, biriyani, jeera rice, and many more varieties. It is the best sides dish for all rice varieties and rotis.
Some Chicken Recipes You Love To Try
Grilled Coffee Marinated Chicken
Easy Chicken Kurma/Easy Chicken Curry (One Pot)
Chicken Cutlet/Patties/Tikka/Croquettes
Kashmiri Chicken(Murgh)Kashmiri Chicken Curry
Pallipalayam Chicken Fry/Simple Chicken Fry
Mangalorean Chicken Ghee Roast,Semi Gravy
Easy Coriander/Cilantro Chicken Curry
I hope you like the recipe! If you like it, rate the recipe and write your feedback which means a lot to me. I always love to hear from you guys and respond as soon as possible. Happy Cooking!
Notes
You can use any parts of the chicken. Bone-in chicken has more flavours due to the presence of bone.
Sesame oil gives more flavour to the dish.
This same recipe can be used for meat and potato.
PEPPER CHICKEN FRY/ HOW TO MAKE PEPPER CHICKEN FRY
Equipment
Ingredients
- 500 gm chicken ( bone-in )
- 2 onion ( chopped )
- 2 tomatoes ( chopped )
- 1" inch cinnamon
- 3 cloves
- 1 tablespoon fennel seed
- 3½ teaspoon peppercorn powder ( freshly ground powder )
- 1½ teaspoon GingerGarlic Paste
- 1½ HomemadeSambhar Powder ( chilli powder and coriander powder ½ : 1 ratio)
- ¼ teaspoon turmeric powder
- 2 sprig curry leaves
- 1 teaspoon salt ( to taste )
- 3 tablespoon oil ( vegetable oil or sesame oil)
For Garnish
- onions ( sliced )
- 2 sprigs curry leaves
- 1 green chilli
Instructions
- In a wide kadhai or wok add oil on a medium heat. To it add cinnamon and fennel seed and wait until it starts to splutter.
- Add chopped onions and saute until it turns golden brown. This step of browning onions gives color to the dish. To it, add Ginger Garlic Paste and saute well until the raw smell disappears.
- Now add chopped tomatoes and saute until mushy and well combined with onions.
- Now add cleaned chicken, turmeric powder, Homemade Sambhar Powder and salt to taste. You can use chilli powder and coriander powder in ½ : 1 ratio. Mix well until chicken is well coated with the masalas.
- Crush fresh peppercorns and add to the chicken. It is pepper chicken add more pepper powder and, reduce chilli powder. I love peppercorns! So added two to three tablespoons of pepper powder.
- Chicken tends to release water. So add a cup of water to boil the meat. If it is boneless chicken, there is no need to add water.
- It takes fifteen to twenty minutes to cook. Finally, add a teaspoon of peppercorn powder and curry leaves and switch of gas stove.
- Garnish it with sliced onions, curry leaves and green chilli before serving. Spicy pepper chicken fry is ready to pair with rotis and rice.
Nutrition
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