Pepper is commonly used in comforting dishes such as pepper rasam and pepper chicken, especially during cold weather or when someone has a cold. Instead of eating black pepper on its own, I enjoy using it generously in flavorful recipes like this Kozhi Milagu Varuval.
This Pepper Chicken can be made as a dry fry or left with a little gravy. For a drier version, cook until most of the moisture evaporates and the masala coats the chicken. If you prefer more gravy, stop cooking once the chicken is fully cooked and the sauce reaches the consistency you like.
Pepper Chicken Fry / Kozhi Milagu Varuval
Recipe Details
Chicken Fry / Side Dish
South Indian
Sashi
10 minutes
20 minutes
30 minutes
2
Ingredients
Main Ingredient
- Chicken – 1/2 kg, cut into small pieces
For the Pepper Chicken
- Oil – 4 tbsp
- Bay leaf – 1
- Cumin seeds – 1/2 tsp
- Fennel seeds – 1/2 tsp
- Green chilies – 3, slit
- Curry leaves – 1 sprig
- Onions – 3 medium, chopped
- Ginger-garlic paste – 1 1/2 tsp
- Tomatoes – 3 medium, chopped
- Turmeric powder – 1/2 tsp
- Red chili powder – 2 tsp
- Coriander powder – 2 tsp
- Garam masala – 1/4 tsp
- Black pepper powder – 3 tsp
- Salt – to taste
- Water – 1/2 cup
- Coriander leaves – 2 tbsp, chopped
Preparation
- Cut the chicken into small pieces and pat dry.
- Slit the green chilies.
- Chop the onions, tomatoes, and coriander leaves.
Cooking Instructions
- Heat the oil in a wide non-stick or heavy-bottomed pan over medium heat.
- Add the bay leaf, cumin seeds, fennel seeds, green chilies, and curry leaves.
- Fry briefly until aromatic.
- Add the chopped onions and sauté until soft and translucent.
- Add the ginger-garlic paste and fry until the raw aroma disappears.
- Add the chopped tomatoes and cook until they become soft and mushy.
- Add the chicken, turmeric powder, red chili powder, coriander powder, garam masala, black pepper powder, and salt.
- Mix well so the chicken is evenly coated with the masala.
- Add 1/2 cup water.
- Cover and cook over medium heat until the chicken is fully cooked and tender, stirring occasionally.
- For a dry Pepper Chicken Fry, remove the lid and continue cooking until most of the moisture evaporates and the masala coats the chicken well.
- For a gravy-style version, stop cooking once the chicken is done and enough sauce remains for your preferred consistency.
- Cook until the masala looks well combined and a little oil begins to separate around the edges.
- Garnish with chopped coriander leaves and remove from the heat.
Tips
Pepper Flavor: Freshly ground black pepper gives the dish a stronger aroma than pre-ground pepper. Adjust the quantity if you prefer a milder version.
Dry or Gravy: For a dry fry, continue cooking uncovered until most of the liquid evaporates. For more gravy, stop reducing the curry as soon as the chicken is fully cooked and the sauce reaches the consistency you like.
Do Not Overcook: Once the chicken is fully cooked, avoid unnecessarily prolonged cooking, especially if you are keeping some gravy.
Traditional Comfort Food: Pepper-based dishes are commonly enjoyed in many homes when someone has a cold because the warm, spicy flavor can be comforting, but they are not a substitute for medical treatment when needed.
Serving Suggestion
Serve Pepper Chicken Fry hot with steamed white rice, chapati, roti, dosa, or parotta.
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