Instant Pepper Chicken Fry
There is a Pepper Chicken Fry recipe on the website which requires some dry roasting, and grinding. This is an instant pepper chicken fry, with no tomato, where the onions are caramelized and the dry red chillies cooked along with chicken delivers an excellent aroma.
The pepper powder added at the end takes it to the next level. There is no water added to cook the chicken, it cooks on its own juices and oil making it one of the best instant version of pepper chicken.
Chicken 200 gm
Onion 1 big finely chopped
Ginger garlic paste 2 teaspoon
Dry red chillies 4
Kashmiri chilli powder 1 teaspoon
Coriander powder 1 teaspoon
Garam masala 1/2 teaspoon
Oil 4 tablespoon
Fennel seeds 2 teaspoon
Curry leaves 1 sprig
Salt as needed
How to Start
Clean the chicken and set aside. Marinate with lemon juice and salt for 10 minutes.
Heat a kadai, add oil and temper with fennel seeds and curry leaves. Fry for 30 seconds, now add red chillies and onions. Fry until the onions turns brown, add ginger garlic paste. Saute well until the raw smell goes off.
Add the marinated chicken pieces, and fry on medium flame for 5 minutes. Simmer the flame, add chilli powder, coriander powder, and salt. Cover it with a lid and cook for 15 minutes mixing frequently.
Add pepper powder and garam masala once the chicken is cooked. Mix well. Garnish with a teaspoon of lemon juice added on top along with coriander leaves.