Chicken Pepper Dry
Tender chicken pieces stir-fried with a bold and aromatic blend of freshly ground black pepper and South Indian spices. This fiery and flavorful dish is a classic appetizer or side that comes together quickly.
For 4 servings
5 steps. 25 minutes total.
- 1
Step 1
- a.Marinate the Chicken
- b.In a mixing bowl, combine the chicken pieces with turmeric powder, lemon juice, and 0.5 tsp of salt.
- c.Mix thoroughly to ensure each piece is well-coated.
- d.Set aside to marinate for at least 15 minutes.
- 2
Step 2
- a.Sauté Aromatics
- b.Heat sesame oil in a heavy-bottomed pan or kadai over medium heat.
- c.Once the oil is hot, add the fennel seeds and let them sizzle for about 30 seconds until fragrant.
- d.Add the curry leaves and slit green chilies. Sauté for another 30 seconds, being careful as they may splutter.
- e.Add the thinly sliced onions and sauté for 8-10 minutes, stirring occasionally, until they are soft and golden brown.
- f.Add the ginger-garlic paste and cook for 1-2 minutes until the raw aroma disappears.
- 3
Step 3
- a.Cook the Chicken
- b.Add the marinated chicken to the pan. Increase the heat to medium-high.
- c.Stir-fry for 5-7 minutes, ensuring the chicken is seared on all sides and mixed well with the onion masala.
- d.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
Step 4
- a.Add Spices and Finish
- b.While the chicken is cooking, coarsely grind the black peppercorns using a mortar and pestle or a spice grinder.
- c.Uncover the pan. Add the coriander powder, freshly ground black pepper, and the remaining salt.
- d.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.
- e.Finally, stir in the garam masala and mix for one last minute.
- 5
Step 5
- a.Garnish and Serve
- b.Turn off the heat and garnish with freshly chopped coriander leaves.
- c.Let it rest for 5 minutes before serving.
- d.Serve hot as an appetizer or as a side dish with rasam rice or sambar rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic and pungent flavor, always use freshly and coarsely ground black peppercorns. Pre-ground pepper lacks the same aromatic intensity.
- 2Sautéing the onions until they are deeply golden brown is key to developing a slightly sweet base that balances the sharp heat of the pepper.
- 3Avoid adding any water while cooking the chicken. The moisture released from the chicken and onions is sufficient to cook it through and create a dry masala.
- 4Don't overcook the chicken, especially if using boneless breast pieces, as it can become dry and tough.
- 5For a richer flavor, you can use bone-in chicken pieces, but you will need to increase the cooking time by 10-15 minutes.
Adapt it for your goals.
Chettinad Style
Add a tempering of whole spices like cinnamon, cloves, and star anise along with the fennel seeds for a more complex Chettinad flavor profile.
Creamy VersionCreamy Version
For a slightly richer, semi-dry version, add 2-3 tablespoons of coconut milk or cashew paste in the last 5 minutes of cooking.
Vegetarian AlternativeVegetarian Alternative
Replace the chicken with paneer, mushrooms, or baby potatoes. If using paneer, add it in the last 5-7 minutes of cooking to prevent it from becoming chewy.
With Bell PeppersWith Bell Peppers
Add cubed bell peppers (capsicum) along with the onions for extra crunch, color, and a slightly sweet flavor.
Why this is on our healthy list.
Excellent Source of Protein
Chicken is a high-quality lean protein, essential for muscle growth, repair, and overall body function.
Boosts Metabolism
The active compound in black pepper, piperine, has been shown to enhance metabolic performance and prevent fat accumulation.
Anti-inflammatory Properties
Both turmeric (containing curcumin) and black pepper (containing piperine) are potent anti-inflammatory agents that can help reduce inflammation in the body.
Aids Digestion
Spices like fennel seeds, ginger, and black pepper are known to stimulate digestive enzymes, promoting better gut health and aiding digestion.
Frequently asked questions
One serving of Chicken Pepper Dry contains approximately 390-420 calories, primarily from the chicken and oil. The exact count can vary based on the cut of chicken and the amount of oil used.