admin This is a chicken fry or semi dry curry of stir frying marinated masala chicken. Pepper powder gives the main flavor, spiciness and taste to this curry. Onion, chicken, pepper, curd and masala powder will give a delicious fry. Here we are going to see a delicious pepper fry in my style.
Course : Stir fry / Side dish
Cuisine : South Indian
Recipe From : Author
Serves : 4-5 serves
Preparation Time : 10 mins
Cooking Time : 20 -25 mins
Total Time : 30 – 35 mins
Ingredients :
For Dry Roast :
* Coriander seeds – 2 tblspn
* Cumin seeds – 1/2 tblspn
* Black pepper – 1 tblspn
* Fennel seeds – 1 tsp
* Cinnamon stick – 1 medium size
* Dry red chili – 3-4 nos ( as per your spice level)
* Clove – 1 no ( which I forgot to add)
To marinate :
* Chicken – 500 grams
* Turmeric powder – 1/4 tsp
* Ginger garlic paste – 1 1/2 tblspn
* Dry roasted masala powder – 1 1/2 tblspn
* Pepper powder – 1 tblspn (as per your spice level)
* Lemon juice – 2 tblspn
* Curd – 1/4 cup
* Salt as needed
For Saute :
* Ghee – 1 tblspn
* Bay leaf – 1 no
* Cinnamon stick – 1 small size
* Clove – 1 no
* Cardamom – 1 no
* Cumin seeds – 1 tsp
* Fennel seeds – 1/2 tsp
* Salt as needed
* Onion – 2 big nos
* Curry leaves – 2 strings
* Dry red chili – 1 no
* Pepper powder – 1 tblspn
* Water a little
* Coriander leaves / Cilantro to garnish
Preparation Instructions :
1. Soak the chicken in turmeric powder, salt and water, then wash it well and keep it dry ready.
2. In a pan dry roast the ingredients above in “For Dry Roast ” until turns aromatic and let it cool. Grind it to a fine powder. Keep it ready.
3. Marinate chicken with turmeric powder, salt, ginger garlic paste, dry roasted powder, pepper powder, lemon juice, curd well and keep it for 15 minutes.
4. Heat a pan, add ghee, cinnamon stick, bay leaf, cardamom, Cumin seeds, fennel seeds and let it splutter.
5. Add the chopped onions, dry red chili, curry leaves, add salt if required and saute until the onion gets soft.
6. Add the marinated chicken and mix well, then wash the marinated bowl with little water and add it to the pan. Mix all well and let it cook for 15 minutes in medium flame by closing a lid.
7. Stir it often to avoid burnt fry.
8. Chicken itself oozes out enough to cook the fry.
9. After the water dried or chicken cooked softly, add pepper powder , coriander leaves, mix all well and turn off the stove.
Steps In Pictures :
1. In a pan dry roast the ingredients above in “For Dry Roast ”
until turns aromatic and let it cool.
2. Grind it to a fine powder. Keep it ready.
3. To marinate, add turmeric powder.
4. Add Salt.
5. Add Ginger garlic paste.
6. Add the fresh dry roasted powder.
7. Add Pepper powder.
8. Add Lemon juice.
9. Add Curd.
10. Mix well and keep it for 15 minutes.
11. Heat a pan, add ghee.
12. Add cinnamon stick, bay leaf, cardamom,
Cumin seeds, fennel seeds and let it splutter.
13. Add the chopped onions, dry red chili,
curry leaves.
14. Add salt if required and saute until
the onion gets soft.
15. Add the marinated chicken and mix well.
16. Then wash the marinated bowl with little water and add it to the pan. Mix all well and let it cook for 15 minutes in medium flame by closing a lid.
17. Stir it often to avoid burnt fry.
Chicken itself oozes out enough to
cook the fry.
18. After the water dried or chicken cooked softly,
add pepper powder.
19. Add coriander leaves.
20. Mix all well and turn off the stove.
Recipe is ready to serve.
Note for the dish :
1. You can add chicken masala , incase you want to use instant masala.
2. Chicken itself oozes out enough water, so make sure that you are adding little water .
3. Adding Pepper powder finally will give you extra taste.
4. You can make this as dry, semi dry or normal curry.
5. It can be served as starter, side dish for rice varieties, steamed rice, chapati, Idly, Dosa.
Try it out upcoming chefs.
