Pepper Chicken fry is a spicy and thick South Indian Chicken masala recipe. Pepper Chicken Recipe is a hit in our website. So I have decided to share this extra spicy pepper chicken fry. It has a thick paste-like consistency however you could make as gravy/kulambu simply adding extra water. The black pepper, cinnamon, cloves are roasted in the ghee until the spices are pungent. The pungent flavor of the spices is the specialty of this pepper chicken fry. At the same time, need to be careful while roasting the spice because, if the spices are burnt that will completely ruin the dish. Please, roast the spices slowly over medium-low until the pepper crackle. You may also like my other quick and easy pepper chicken fry, please check the Pepper chicken dry, Pepper Chicken fry, Pepper Chicken in Pressure Cooker.

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Ingredients :

• 500 grams – small pieces of chicken(bone-in and skin on)
• 300 grams – shallots – finely chopped
• 1/4 cup of gingelly oil (Indian Sesame oil)
• 2 – short rec chili
• 1- bay leaf
• 15- curry leaves
• 1/4 cup of coriander leaves- chopped
• 1.5 tsp of salt(adjust to taste)
• one cup of hot water
• required Pepper Chicken Masala
• 3 tsp of garlic paste
• 3 tsp of ginger paste

Pepper Chicken Masala

• 2 tbsp of whole black pepper
• 2- cinnamon stick-2cm each
• 6- cloves
• 1/2 tbsp of ghee

Procedure :

Step 1:

1. In a small pan heat the ghee and when it is hot, roast the black pepper, cinnamon, and cloves until spices crackle and pungent. While roasting, maintain the heat on medium-low and make sure spices are not burnt. Finally, the spices should look the blackest black but not burnt.
2. Let the spices cool and grind to a fine powder.

Note:

Burnt spices will make the dish bitter.

Step 2:

1. In a frying pan heat required gingelly oil and when it is hot, fry the red chili and bay leaf for a second and then, fry the shallots until golden. While sauteeing the onion add in the curry leaves and coriander leaves.
2. Once the onion has become golden, Saute the ginger and garlic paste for 3 minutes, until raw smell goes away.
3. Add in the chicken pieces, season the chicken with salt and turmeric powder and, saute until it has become pale, about 3minutes or so.
4. After 3 minutes, add 2 tbsp of ground pepper chicken Masala and saute for another 3 minutes. Pour the hot water, mix well and, cover the pan with a lid. Let the chicken cook until it is 80 percent done.
5. Make sure chicken is almost cooked, add in the rest of ground pepper chicken masala and mix well. Leave the pan open and let the pepper chicken fry simmer until thickened.
6. Finally, garnish the pepper chicken fry with fresh curry leaves.

Serve the Pepper Chicken fry with paratha, chapati, sambar rice, rasam rice and even with boiled rice.