Chicken Pepper Fry

Golden caramelized onions, the crackle of curry leaves, and the bold punch of freshly roasted pepper — this Chicken Pepper Fry is pure comfort with a fiery edge. Juicy boneless chicken tossed in a fragrant masala, finished with green chilies and a shower of curry leaves… it’s rustic, spicy, and irresistibly aromatic. Perfect with hot rice or flaky parathas. 🌶🍗🌿

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📖 Recipe: Chicken Pepper Fry

Ingredients

• 500 g boneless chicken, cut into pieces

• 2 medium onions, sliced

• 8-10 sliced garlic

• ½ tsp cumin seeds

• 1 tsp fennel seeds (saunf)

• 1 tsp coriander seeds

• 1 tsp black peppercorns

• ½ tsp turmeric powder

• 2 sprigs curry leaves

• 2–3 green chilies, sliced

• 2 tbsp oil

• Salt to taste

Method

1. Roast spices: Dry roast cumin, coriander, pepper, and saunf until aromatic. Grind to a coarse powder — this is your pepper fry masala.

2. Temper: Heat oil in a pan. Add cumin seeds, saunf, sliced garlic and curry leaves.

3. Onions: Add sliced onions and cook until golden and caramelized.

4. Chicken: Add turmeric and chicken pieces. Cook for 4–5 minutes until sealed.

5. Masala: Sprinkle in the pepper fry masala, mix well, and cook until chicken is tender.

6. Finish: Toss in lots of curry leaves and sliced green chilies. Serve hot. Squeeze fresh lemon juice just before serving