Chicken Pepper Fry | Simple One-Pot Recipe

Reading the title Chicken pepper Fry, you are forgiven for thinking I have another spicy dish for you, right after the flavour-packed spicy Andhra Style Chilli Chicken. Well, this ain’t the usual pepper chicken you may have tasted before where you are hit with the heat of the pepper along with a few other spices. I decided to keep it simple and also mellow, blending the warmth of the black peppercorns with the sweetness of onions. Easy to make on a weekday and enjoyed both as a starter and also as an accompaniment with rice and dal or Tomato-saar.

How to make Chicken pepper Fry

To make Chicken Pepper Fry, begin by marinating the chicken with a coarse paste made of crushed black peppercorn, turmeric, rock salt and vinegar. While the chicken marinates, fry some sliced onions and green chillies until they turn brown and keep aside. While the primary flavour of the dish is the spice from the pepper, the green chillies add another dimension of heat and the caramelised onions bring in the sweetness in the dish to cut down the heat and spice, thus making it a mellowy spiced dish. By adjusting the proportions of these three ingredients you can arrive at your preferred balance of the flavour profile.

In the same pot, sear the marinated chicken in some ghee. Then, cover and cook on low flame for few minutes till the chicken releases its juices. I prefer to make this dish very dry or semi-dry, but if you like to have some gravy in the dish, you can add some water to the dish at this point. Add the caramelised onions and green chillies and mix well and continue to cook until they combine to form a gravy. mix well to coat all the pieces with the gravy. Continue cooking until the gravy is reduced to your preferred consistency or is completely absorbed and dry. Garnish with sliced lime and fresh coriander. Done!

Chicken Pepper Fry

Jason Alfred Castelino @ www.oneplateplease.com

A simple mildly spiced Chicken dish with the warmth of pepper blended with the sweetness of caramelised onions

5 from 4 votes

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Marination Time 30 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Accompaniment, Appetizer, Side Dish

Cuisine Indian

Servings 6 people

Ingredients

  

for the Marination:

• 2 tbsp Black peppercorn
• ¼ tsp Turmeric powder
• Rock Salt (as per taste)
• 2 tbsp Vinegar
• 1 kg Chicken – on the bone, (skinned, cleaned & curry-cut)

other Ingredients:

• ¼ cup Ghee (divided)
• 5 pc Onions, Medium-sized (thinly sliced)
• 4 pc Green Chillies (slit)

for Garnish:

• Sliced Lime
• Fresh Corainder leaves (roughly chopped)

Instructions

 

Marinating the Chicken:

• Dry Roast the peppercorn until it turns aromatic
• Using a mortar & pestle, coarsely grind the peppercorn along with the turmeric and rock salt. Add vinegar and combine into a coarse paste
• Apply the paste to the chicken pieces and let marinate for atleast 30 minutes

Making the Chicken Pepper Fry

• In a thick bottomed pot, heat half the ghee and fry the sliced onions and green chillies till they brown.
• Transfer to an absorbent towel and keep aside
• In the same pot, heat the remaining ghee and sear the chicken pieces on both sides for about 5 minutes
• Cover and cook on low flame till the chicken releases its juices
• Add the caramelised onions and chillies, mix well and contine cooking till the onions combine into a thick gravy and coat the chicken pieces
• Check the salt and continue cooking until the gravy reduces to your desired consistency or is completelt absorbed and dry
• Transfer to a serving dish, garnish with sliced lime and corainder and serve!

Keyword Andhra Chilli Chicken, Chicken Fry, Chicken Pepper, Chicken Pepper Fry, Pepper Chicken

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