Chicken Pepper Fry

Name: Chicken Pepper Fry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 500 g chicken thigh (boneless, cut into bite-sized pieces); 3 pcs onion (medium, thinly sliced); 2 tbsp black peppercorns (freshly crushed to a coarse powder); 2 tbsp ginger garlic paste; 3 pcs green chili (slit lengthwise); 15 pcs curry leaves (fresh); 1 pinch turmeric powder; 1 tbsp lemon juice; 0.5 tsp salt; 2 tbsp oil; 0.5 tsp fennel seeds; 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.6/5(112)

TASTE SCORE

9/10

Tender chicken pieces coated in a fiery, aromatic black pepper masala and sautéed to perfection. This South Indian-style dry roast gets its bold heat from freshly crushed peppercorns and has a deeply savory finish from caramelized onions and curry leaves. A quick 30-minute dish that pairs wonderfully with rice and dal or serves as a spicy starter.

PREP

15m

COOK

25m

SERVES

1 KATORI

345 cal

SERVINGS

METHOD · 6 STEPS

prep · ~10 min
Marinate the chicken.
1.In a bowl, combine chicken pieces with turmeric powder, half the crushed black pepper, and lemon juice.
2.Mix well and set aside for 10 minutes.
fry · ~6 min
Sear the chicken.
1.Heat 1 tablespoon oil in a heavy pan over high heat.
2.Add the marinated chicken in a single layer and sear for 2 minutes on each side until golden.
3.Remove the chicken from the pan and set aside.
TIPDon't crowd the pan or the chicken will steam. Sear in batches if needed.
saute · ~10 min
Caramelize the onions.
1.Add the remaining 1 tablespoon oil to the same pan.
2.Add fennel seeds and let them sizzle for 15 seconds.
3.Add sliced onions and cook on medium heat, stirring often, until deeply golden brown.
TIPDeep browning on the onions is crucial — it brings the natural sweetness to balance the pepper.
saute · ~2 min
Cook the aromatics with pepper.
1.Add ginger garlic paste, slit green chilies, and curry leaves to the pan.
2.Sauté for 1 minute until the raw smell disappears.
3.Stir in the remaining crushed black pepper and salt.
4.Cook for 30 seconds, stirring constantly to toast the pepper without burning.
saute · ~5 min
Combine and finish the fry.
1.Return the seared chicken to the pan and toss well to coat with the onion-pepper mixture.
2.Spread the chicken into an even layer and cook on medium heat for 5 minutes, stirring occasionally.
3.Cook until the chicken is done and the dish is completely dry with a dark roasted color.
TIPLet the chicken sit undisturbed for a minute between stirs to develop a slightly charred crust.
garnish
Garnish with fresh coriander and serve hot.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Crush peppercorns coarsely in a mortar or with a rolling pin – fine powder loses the punchy texture.
2
Sear chicken in a single layer over high heat to get a golden crust without steaming.
3
Caramelize onions until deep brown – this sweetness balances the aggressive black pepper heat.
4
Toast the crushed pepper briefly with aromatics to deepen its flavor without turning bitter.
5
Let the chicken rest undisturbed for a minute between stirs during the final cook for a charred crust.
6
Serve immediately; leftover pepper fry reheats well in a dry skillet to regain its crispness.

RECIPE VARIATIONS