PEPPER CHICKEN FRY

Pepper chicken fry or milagu kozhi varuval (in Tamil) is the most popular recipe in Indian cuisine. It can either be had as a starter or, it can also be had with rice and chapathi.

Pepper chicken is a spicy dish made with freshly ground masala and few other spices cooked along with it. The consistency of this recipe is dry. It can also be made into curry depending on our preference.

This is my go-to recipe whenever I have cold, and wanted to have something hot and spicy.

ABOUT THE RECIPE:

This is a simple and easy chicken recipe that anyone can make. I’ve been making this recipe for years. Freshly ground masala enhances the taste of this recipe. It is a one pot recipe, and takes a maximum of 30 minutes to make. Also, it reheats well. This recipe serves 4 – 5.

INGREDIENTS FOR PEPPER CHICKEN FRY:

FOR MASALA:

• PEPPERCORNS – 2 TSP
• CUMIN SEEDS – 1 TSP
• FENNEL SEEDS – 1 TSP

MAIN INGREDIENT:

• CHICKEN(WITH BONE) – 1 KG
• ONIONS (MEDIUM SIZE/ DICED) – 3 NOS
• TURMERIC POWDER – 1/2 TSP
• GARAM MASALA – 1 TSP
• GINGER GARLIC PASTE – 1 TSP
• DRY RED CHILLIES – 3 NOS
• CURRY LEAVES – 10-15 NOS
• CORIANDER LEAVES – FOR GARNISHING
• SALT – AS REQUIRED
• OIL – 3 TBSP

HOW TO MAKE PEPPER CHICKEN FRY:

• Heat a pan or kadai. Add the peppercorns, fennel seeds and cumin seeds to the pan and dry roast them until, it turns golden brown in color.

• Once it turns golden brown, turn off the flame and, transfer it to a plate. Let it cool down completely.

• Heat a pan or kadai, and add 3 tbsp of oil to it. The same pan/kadai can also be used.

• Once the oil is heated, add the dry red chillies and curry leaves to it.

• Then add the diced onions to it, and saute it in the oil.

• Also add the salt to the onions. It helps the onions to cook faster.

• Meanwhile, add the roasted ingredients to a blender and, blend them into a fine powder.

• Once the onions turns translucent, add the ginger garlic paste to it and, saute it for 30 seconds.

• After 30 seconds, turn the flame to medium – low, and add the garam masala and turmeric powder to it. Mix everything well.

• Then add the ground masala, mix it and, let it cook for 1 minute on medium – low flame.

• After 1 minute add 1 cup of water.

• Then add the cleaned and washed chicken.

• Mix everything well and cover it with a lid. Turn the flame to medium – high, and let it cook until all the water gets evaporated. It takes around 10 minutes.

• After around 10 minutes, once all the water is evaporated, give it a mix and turn the flame to low.

• Cover it with a lid, and cook for other 10 minutes. After 10 minutes on low the oil will start to separate.

• At this stage, garnish it with coriander leaves and turn off the flame.

YUMMY AND DELICIOUS PEPPER CHICKEN FRY IS READY.

IT CAN BE EITHER HAD AS A STARTER OR IT CAN BE SERVED WITH YOUR FAVOURITE RICE OR CHAPATIS.

I HAD MY PEPPER CHICKEN FRY WITH HOT STEAMED RICE AND MILAGU RASAM.

VARIATIONS:

• Thinly sliced onions can also be used instead of diced onions.
• Shallots can also be used instead of onions. Shallots give a mild sweet flavour to the dish.
• The spiciness can be adjusted by reducing the amount of peppercorns added. Also reduce the amount of cumin seeds and fennel seeds accordingly. Orelse the cumin and fennel seeds flavour might dominate.
• Adding dry red chilly is optional. It tastes good without the chillies.
• This recipe can also be made with boneless chicken thigh.
• A teaspoon of cumin powder, fennel powder and a tablespoon of pepper powder can be substituted for the freshly ground masala.

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PEPPER CHICKEN FRY

Recipe by foodpassion1513Course: chicken, Chicken starter, NON VEG STARTER, non vegetarian, side dish

Servings

4

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

150

kcal

Pepper chicken fry or milagu kozhi varuval (in Tamil) is the most popular recipe in Indian cuisine. It can either be had as a starter or, it can also be had with rice and chapathi.
Pepper chicken is a spicy dish made with freshly ground masala and few other spices cooked along with it. The consistency of this recipe is dry. It can also be made into curry depending on our preference.
This is my go-to recipe whenever I have cold, and wanted to have something hot and spicy.

Ingredients

• INGREDIENTS FOR PEPPER CHICKEN FRY:

• FOR MASALA:

• PEPPERCORNS – 2 TSP

• CUMIN SEEDS – 1 TSP

• FENNEL SEEDS – 1 TSP

• MAIN INGREDIENT:

• CHICKEN(WITH BONE) – 1 KG

• ONIONS (MEDIUM SIZE/ DICED) – 3 NOS

• TURMERIC POWDER – 1/2 TSP

• GARAM MASALA – 1 TSP

• GINGER GARLIC PASTE – 1 TSP

• DRY RED CHILLIES – 3 NOS

• CURRY LEAVES – 10-15 NOS

• CORIANDER LEAVES – FOR GARNISHING

• SALT – AS REQUIRED

• OIL – 3 TBSP

Directions

• HOW TO MAKE PEPPER CHICKEN FRY:
• Heat a pan or kadai. Add the peppercorns, fennel seeds and cumin seeds to the pan and dry roast them until, it turns golden brown in color.
• Once it turns golden brown, turn off the flame and, transfer it to a plate. Let it cool down completely.
• Heat a pan or kadai, and add 3 tbsp of oil to it. The same pan/kadai can also be used.
• Once the oil is heated, add the dry red chillies and curry leaves to it.
• Then add the diced onions to it, and saute it in the oil.
• Also add the salt to the onions. It helps the onions to cook faster.
• Meanwhile, add the roasted ingredients to a blender and, blend them into a fine powder.
• Once the onions turns translucent, add the ginger garlic paste to it and, saute it for 30 seconds.
• After 30 seconds, turn the flame to medium – low, and add the garam masala and turmeric powder to it. Mix everything well.
• Then add the ground masala, mix it and, let it cook for 1 minute on medium – low flame.
• After 1 minute add 1 cup of water.
• Then add the cleaned and washed chicken.
• Mix everything well and cover it with a lid. Turn the flame to medium – high, and let it cook until all the water gets evaporated. It takes around 10 minutes.
• After around 10 minutes, once all the water is evaporated, give it a mix and turn the flame to low.
• Cover it with a lid, and cook for other 10 minutes. After 10 minutes on low the oil will start to separate.
• At this stage, garnish it with coriander leaves and turn off the flame.
• YUMMY AND DELICIOUS PEPPER CHICKEN FRY IS READY.

Notes

• VARIATIONS:
  Thinly sliced onions can also be used instead of diced onions.
  Shallots can also be used instead of onions. Shallots give a mild sweet flavour to the dish.
  The spiciness can be adjusted by reducing the amount of peppercorns added. Also reduce the amount of cumin seeds and fennel seeds accordingly. Orelse the cumin and fennel seeds flavour might dominate.
  Adding dry red chilly is optional. It tastes good without the chillies.
  This recipe can also be made with boneless chicken thigh.
  A teaspoon of cumin powder, fennel powder and a tablespoon of pepper powder can be substituted for the freshly ground masala.