Black pepper has traditionally been used in home remedies, especially during cold and rainy weather. Its warm, peppery flavor also makes it a wonderful ingredient for chicken dishes.
This is a dry-style chicken fry that goes very well with chapati or plain rice. I learned this recipe from my mother-in-law. Freshly ground pepper, cloves, and curry leaves give this dish its wonderful aroma and distinctive flavor.
Recipe Details
20–30 minutes
3
Ingredients
- Chicken – 2 lb, cut into bite-sized pieces
To Dry Roast and Grind
- Cinnamon – 1-inch piece
- Cloves – 4
- Cumin seeds – 1/2 tsp
- Coriander seeds – 1 1/2 tsp
- Peppercorns – 1 tsp
For the Chicken Fry
- Oil – 3 tsp
- Red onion – 1 medium, chopped
- Ginger-garlic paste – 1–2 tbsp
- Tomatoes – 3 medium, chopped
- Green chilies – 3–4, slit
- Turmeric powder – 1/2 tsp
- Salt – to taste
- Curry leaves – 1 sprig
- Coriander leaves – 3 tbsp, chopped
Preparation
- Clean the chicken and cut it into bite-sized pieces.
- Chop the onion and tomatoes. Slit the green chilies and finely chop the coriander leaves.
- Heat a small pan and dry-roast the cinnamon, cloves, cumin seeds, coriander seeds, and peppercorns until aromatic.
- Allow the roasted spices to cool, then grind them into a fine powder. Keep aside.
Cooking Instructions
- Heat the oil in a pan over medium heat.
- Add the chopped onion and sauté until it becomes soft and translucent.
- Add the ginger-garlic paste and fry until the raw aroma disappears.
- Add the tomatoes and slit green chilies. Cook until the tomatoes soften and form a thick gravy.
- Add the chicken, turmeric powder, and salt. Mix well.
- Add about 1 teaspoon of the freshly ground spice powder and cook over medium heat for 10–15 minutes, or until the chicken is completely cooked.
- Stir frequently while cooking. There is usually no need to add water, as the chicken and tomatoes release enough moisture. If necessary, reduce the heat to prevent the masala from sticking to the pan.
- Once the chicken is cooked, add the curry leaves and the remaining ground spice powder.
- Mix well and check the seasoning. Add more salt if needed.
- Add the chopped coriander leaves just before removing the chicken from the heat.
Tips
Freshly Ground Spices: Freshly roasting and grinding the pepper, cloves, cumin, coriander seeds, and cinnamon gives this chicken fry a much stronger aroma and flavor.
No Added Water: Cook the chicken using the moisture released by the chicken and tomatoes whenever possible. This helps the masala become thick and coat the chicken well.
For Extra Pepper Flavor: Adding part of the ground spice powder during cooking and the remaining powder toward the end gives the dish a fresher peppery flavor.
Serving Suggestion
Serve hot with plain white rice, chapati, or enjoy it as a dry chicken appetizer.
Recipe Source: My mother-in-law.
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