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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
Marinate the Chicken
Sauté Aromatics
Cook the Chicken
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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.
This south_indian recipe takes 40 minutes to prepare and yields 4 servings. At 388.91 calories per serving with 48.17g of protein, it's a moderately challenging recipe perfect for appetizer or side_dish or dinner.
Add Spices and Finish
Garnish and Serve
Add a tempering of whole spices like cinnamon, cloves, and star anise along with the fennel seeds for a more complex Chettinad flavor profile.
For a slightly richer, semi-dry version, add 2-3 tablespoons of coconut milk or cashew paste in the last 5 minutes of cooking.
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.
Add cubed bell peppers (capsicum) along with the onions for extra crunch, color, and a slightly sweet flavor.
Chicken is a high-quality lean protein, essential for muscle growth, repair, and overall body function.
The active compound in black pepper, piperine, has been shown to enhance metabolic performance and prevent fat accumulation.
Both turmeric (containing curcumin) and black pepper (containing piperine) are potent anti-inflammatory agents that can help reduce inflammation in the body.
Spices like fennel seeds, ginger, and black pepper are known to stimulate digestive enzymes, promoting better gut health and aiding digestion.
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.
Yes, it can be a healthy dish. It's high in protein from chicken and contains beneficial spices like black pepper and turmeric, which have anti-inflammatory properties. To make it healthier, use chicken breast and control the amount of oil.
Absolutely. The heat comes from black pepper and green chilies. You can reduce the amount of black peppercorns to 1 tablespoon and either reduce or omit the green chilies to suit your taste.
It's a versatile dish. It works great as a standalone appetizer or can be served as a side dish with South Indian meals like sambar rice, rasam rice, or curd rice. It also pairs well with chapatis or parathas.
Yes, bone-in chicken adds more flavor to the dish. If you use bone-in pieces, increase the cooking time in step 3 by about 10-15 minutes to ensure the chicken is cooked through to the bone.
Store any leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat in a pan over low heat or in the microwave until hot.