Pepper Chicken Fry

Instructions

1. 1

   Prepare the Spice Masala

   • In a small, dry pan over low heat, toast the black peppercorns, fennel seeds, and cumin seeds for 2-3 minutes until they release a fragrant aroma. Be careful not to burn them.
   • Remove from heat and allow the spices to cool completely.
   • Transfer the cooled spices to a spice grinder or blender and grind into a coarse powder. Set aside.
2. 2

   Marinate the Chicken

   • In a medium bowl, combine the chicken pieces, turmeric powder, lemon juice, 0.5 tsp of salt, and half of the freshly ground pepper masala.
   • Mix thoroughly to ensure each piece of chicken is evenly coated.
   • Cover and let it marinate for at least 15-20 minutes at room temperature.
3. 3

   Sauté Aromatics

   • Heat the gingelly oil in a wide, heavy-bottomed pan or kadai over medium-high heat.
   • Once the oil is hot, add the mustard seeds and allow them to splutter.
   • Immediately add the curry leaves and slit green chilies. Sauté for about 30 seconds until the leaves are crisp and fragrant.
   • Add the sliced onions and cook for 6-8 minutes, stirring occasionally, until they become soft and turn a light golden brown.
4. 4

   Cook the Chicken

   • Add the ginger-garlic paste to the pan and sauté for 1-2 minutes until its raw aroma disappears.
   • Add the marinated chicken to the pan. Increase the heat to high and stir-fry for 4-5 minutes, searing the chicken on all sides to lock in the juices.
   • Reduce the heat to low, cover the pan with a lid, and let the chicken cook for 10-12 minutes. The chicken will cook in its own moisture; do not add any water.
5. 5

   Finish and Garnish

   • Remove the lid. The chicken should be tender and cooked through. If there is excess moisture, cook uncovered on medium heat for a few minutes to dry it out.
   • Sprinkle the remaining ground pepper masala and the remaining 0.75 tsp of salt over the chicken.
   • Increase the heat to medium-high and stir-fry for another 3-4 minutes, until the masala coats the chicken pieces well and the dish reaches a semi-dry consistency.
   • Turn off the heat, garnish with freshly chopped coriander leaves, and serve hot.