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A fiery and aromatic South Indian chicken stir-fry. Tender chicken pieces are coated in a freshly ground black pepper and fennel masala, making for a quick and unforgettable dish from the Chettinad region.
For 4 servings
Prepare the Spice Masala
Marinate the Chicken
Sauté Aromatics
A fiery and aromatic South Indian chicken stir-fry. Tender chicken pieces are coated in a freshly ground black pepper and fennel masala, making for a quick and unforgettable dish from the Chettinad region.
This chettinad recipe takes 45 minutes to prepare and yields 4 servings. At 373.92 calories per serving with 30.44g of protein, it's a moderately challenging recipe perfect for lunch or dinner or appetizer.
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Cook the Chicken
Finish and Garnish
For a slightly richer, gravy-based version, add 1/4 cup of thin coconut milk along with the chicken and let it simmer until cooked.
You can make this recipe with bone-in chicken pieces. Increase the cooking time in step 4 by 5-10 minutes to ensure the chicken is cooked through to the bone.
Replace the chicken with 500g of firm paneer, mushrooms, or boiled potatoes. If using paneer, pan-fry it separately until golden and add it at the very end with the final masala to prevent it from becoming chewy.
Chicken is an excellent source of lean protein, which is essential for building and repairing tissues, muscle growth, and maintaining overall body function.
Black pepper contains piperine, and turmeric contains curcumin, both of which are potent compounds known for their powerful anti-inflammatory and antioxidant effects.
The piperine in black pepper has been shown to enhance metabolic performance and prevent fat accumulation, making this dish a flavorful way to support a healthy metabolism.
Spices like fennel seeds and cumin seeds are traditionally used to aid digestion, reduce bloating, and improve gut health.
One serving of Pepper Chicken Fry (approximately 200g) contains around 350-400 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 rich in antioxidants from spices like black pepper and turmeric. To make it healthier, use chicken breast and control the amount of oil.
Absolutely. Using bone-in chicken can add more flavor to the dish. You will need to increase the cooking time under the lid by about 5-10 minutes to ensure it's fully cooked.
This dish is very versatile. It pairs wonderfully as a side dish with South Indian meals like sambar rice or rasam rice. It can also be served as a standalone appetizer or with chapatis or parathas.
To reduce the heat, you can decrease the amount of black peppercorns to 1 or 1.5 tablespoons and reduce or omit the green chilies. The dish's primary flavor is pepper, so reducing it significantly will alter the taste.
Yes, you can. It stores well in the refrigerator for up to 2 days. Reheat it in a pan over low heat until warmed through. The pepper flavor may even intensify slightly overnight.
This recipe goes great with these complete meals
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A fiery and aromatic chicken curry from the Chettinad region of Tamil Nadu. Tender chicken is cooked in a flavorful gravy made with freshly roasted spices, coconut, and a hint of tanginess. A true classic for spice lovers.
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