Recipe - South Indian Style Semi-Dry Chicken Pepper Fry

If you're a fan of bold flavors and spicy delights, South Indian Style Semi-Dry Chicken Pepper Fry is a must-try recipe. Bursting with aromatic spices and a fiery kick of black pepper, this dish is a delightful combination of tender chicken pieces coated in a rich, flavorful masala. Whether you're looking for a quick and easy weeknight meal or planning a special gathering, this chicken pepper fry is sure to impress. In this article, we'll share an authentic South Indian recipe for Semi-Dry Chicken Pepper Fry, complete with its preparation time, cooking time, and servings.

Ingredients

Chicken, bone-in or boneless: 500 grams (cut into medium-sized pieces)
Ginger-garlic paste: 1 tablespoon
Turmeric powder: 1/2 teaspoon
Red chili powder: 1 teaspoon
Black pepper powder: 2 teaspoons (adjust to taste)
Cumin powder: 1 teaspoon
Coriander powder: 1 teaspoon
Garam masala powder: 1/2 teaspoon
Curry leaves: a handful
Mustard seeds: 1/2 teaspoon
Onion, finely chopped: 1 medium-sized
Tomato, finely chopped: 1 medium-sized
Green chilies, slit: 2-3 (adjust to spice preference)
Salt: to taste
Cooking oil: 2 tablespoons
Fresh coriander leaves, chopped: for garnishing

Preparation Time: 15 minutes
Cooking Time: 25 minutes
Servings: 3-4 persons

Method

- In a mixing bowl, combine the chicken pieces with ginger-garlic paste, turmeric powder, red chili powder, black pepper powder, cumin powder, coriander powder, garam masala powder, and salt.

- Mix well until the chicken pieces are evenly coated with the spice mixture.

- Allow the chicken to marinate for at least 15 minutes to absorb the flavors.

- Heat oil in a wide, heavy-bottomed pan or kadai over medium heat.

- Add mustard seeds and let them splutter.

- Add curry leaves and sauté for a few seconds until they release their aroma.

- Add finely chopped onions to the pan and sauté until they turn translucent.

- Add slit green chilies and sauté for an additional minute.

- Add the finely chopped tomatoes and cook until they soften and release their juices.

- Add the marinated chicken to the pan and mix well with the onion and tomato mixture.

- Cover the pan and cook on medium heat for about 15-20 minutes, stirring occasionally, until the chicken is cooked through and tender.

- Ensure that the chicken is cooked thoroughly and no pinkness remains.

- Once the chicken is cooked, add black pepper powder and mix well to incorporate the flavors.

- Adjust the seasoning according to your taste preferences.

- Garnish the chicken pepper fry with freshly chopped coriander leaves.

- Remove the South Indian Style Semi-Dry Chicken Pepper Fry from heat.

- Transfer it to a serving dish and serve hot with steamed rice, roti, or paratha.

- Enjoy the flavorful and spicy chicken pepper fry as a main course dish for your family dinner.