Pepper Chicken Fry is a South Indian dish which goes well with rice and chapathi. Freshly prepared dry roasted pepper and fennel seeds gives the dish a unique aroma and distinctive taste.
Ingredients
- Boneless Chicken - 250g
- Large Onion - 1, finely chopped
- Ginger garlic paste - 2 tbsp
- Turmeric powder - 1/4 tsp
- Curry leaves - 10
- Salt - To taste
- Oil - 3 tbsp
To roast and grind
- Whole black pepper - 1.5 tbsp
- Fennel seeds - 1/2tsp
- Cumin seeds - 1/2 tsp
- Red chillies - 3
- Coriander seeds - 1 tbsp
Method
- Heat oil in a wide pan.
- Add onion and fry till they turn golden brown.
- Now add ginger garlic paste and fry for a minute.
- Then add turmeric powder and salt.
- Add chicken pieces and mix with the masala.
- Cover the pan and cook the chicken for 10 minutes in medium heat. Sprinkle some water whenever needed.
- Add the ground powder to the cooked chicken and cook till the chicken is cooked.
- Adjust salt to taste and serve it hot as side dish for any rice varieties or chapathi.
