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Pepper chicken fry

Sabitha Radhakrishna
A tender, flavour bursting chicken side dish sure to be a hit in any south Indian meal
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Servings 4


Ingredients - Marinade

  • Chicken – 500 gm
  • Lemon juice – from 1 lemon
  • Ginger garlic paste – 3 tsp
  • Turmeric powder – ½ tsp
  • Salt to taste

Ingredients – Masala powder

  • Whole black peppercorns – 2 tsp
  • Whole dry red chillies – 6-8
  • Coriander seeds – 1 tsp
  • Cumin seeds – 2 tsp
  • Cloves – 1
  • Cinnamon – 1 inch piece

Other Ingredients

  • Oil – 3 tbsp
  • Curry leaves – 2 stems
  • Onions – 2 large sliced
  • Coriander leaves – ½ cup chopped


  • 1. Clean the chicken and cut into bite size pieces. Mix all the marinade ingredients together in a large bowl. Add chicken pieces into the bowl and rub well with marinade. Set aside for an hour or overnight.
  • 2. Dry roast the ingredients called for under masala until fragrant. Cool and grind to a fine powder. Set aside.
  • 3. Heat oil in a kadai and when hot, add the curry leaves and sliced onions and fry for 2 minutes or until the onions are nearly golden. Add the ground masala powder and fry for a minute.
  • 4. Add the chicken along with the marinade and fry on low heat for about 5 minutes. Add about half a cup of water and simmer covered on low heat for 10-15 minutes. Open and cook till the chicken is dry and has a nice coating of masala. Stir in the chopped coriander leaves. Switch off. Serve hot with ghee rice or steamed rice. Enjoy!


Adapted from Annapurni