Chicken Pepper Fry
A South Indian dry skillet of chicken tossed with toasted black pepper, curry leaves, and fennel until edges char and the masala clings tight.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cut 440g boneless chicken thigh into 1-inch pieces. Thinly slice 6 shallots (120g). Measure ginger-garlic paste (2 tbsp), slit 4 green chillies lengthways, chop fresh coriander (2 tbsp), and have 24 curry leaves ready. Measure all spices: black peppercorns (3 tsp), fennel seeds (1 tsp), cumin seeds (0.5 tsp), kashmiri chilli powder (1 tsp), turmeric (1 tsp), salt (1 tsp), garam masala (0.5 tsp).
Toast
Heat a dry skillet over medium heat. Add peppercorns, fennel, and cumin seeds; toast 90 seconds until fragrant. Cool 30 seconds, then crush coarsely in a mortar—keep chunky, not powder.
Saute
Heat 3 tbsp coconut oil in a wide skillet over medium-high heat. Add curry leaves, crackle 10 seconds. Add shallots, cook 2–3 minutes stirring until edges brown. Add ginger-garlic paste and green chillies; cook 1 minute until raw smell fades.
Sear
Add chicken pieces to the skillet. Sear 4 minutes on medium-high—undisturbed for first 2 minutes, then turn—until edges are deeply golden and beginning to char.
Build
Add crushed pepper-fennel mix, kashmiri chilli powder, turmeric, and salt. Toss 90 seconds on medium-high to coat chicken thoroughly. Add 100ml hot water, cover, reduce heat to medium-low, and cook 5–6 minutes until chicken reaches 165°F (74°C) internal temperature.
Crisp
Uncover skillet and increase heat to medium-high. Cook 2–3 minutes tossing constantly until liquid evaporates and masala clings tightly to chicken with crisp charred edges. Stir in garam masala off the heat.
Plate
Transfer to a serving plate, garnish with fresh coriander, and serve with lemon wedges, steamed rice or paratha, lime pickle, and roasted papad alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.