Chicken Pepper Dry

Instructions

1. 1

   Marinate the Chicken

   • In a mixing bowl, combine the chicken pieces with turmeric powder, lemon juice, and 0.5 tsp of salt.
   • Mix thoroughly to ensure each piece is well-coated.
   • Set aside to marinate for at least 15 minutes.
2. 2

   Sauté Aromatics

   • Heat sesame oil in a heavy-bottomed pan or kadai over medium heat.
   • Once the oil is hot, add the fennel seeds and let them sizzle for about 30 seconds until fragrant.
   • Add the curry leaves and slit green chilies. Sauté for another 30 seconds, being careful as they may splutter.
   • Add the thinly sliced onions and sauté for 8-10 minutes, stirring occasionally, until they are soft and golden brown.
   • Add the ginger-garlic paste and cook for 1-2 minutes until the raw aroma disappears.
3. 3

   Cook the Chicken

   • Add the marinated chicken to the pan. Increase the heat to medium-high.
   • Stir-fry for 5-7 minutes, ensuring the chicken is seared on all sides and mixed well with the onion masala.
   • Cover the pan and cook for 8-10 minutes on medium-low heat, stirring once or twice in between, until the chicken is almost cooked through. The chicken will release its own juices, so no extra water is needed.
4. 4

   Add Spices and Finish

   • While the chicken is cooking, coarsely grind the black peppercorns using a mortar and pestle or a spice grinder.
   • Uncover the pan. Add the coriander powder, freshly ground black pepper, and the remaining salt.
   • Stir everything well and continue to cook uncovered on medium heat for another 5-7 minutes, until the chicken is fully cooked and the masala coats the pieces to form a dry consistency.
   • Finally, stir in the garam masala and mix for one last minute.
5. 5

   Garnish and Serve

   • Turn off the heat and garnish with freshly chopped coriander leaves.
   • Let it rest for 5 minutes before serving.
   • Serve hot as an appetizer or as a side dish with rasam rice or sambar rice.