South Indian cuisine is packed with flavor and the liberal use of fresh vegetables, legumes, yogurt, rice and other grains make it inherently healthy as well. Spices form the backbone of Indian cooking, and although the list of spices and techniques used to prepare some recipes can be intimidating, they provide tantalizing layers of flavors in a matter of minutes. Whether you’re preparing a quick curry for an easy weeknight meal or a medley of dishes for an Indian-themed dinner party, you’ll find these recipes to be healthy, flavorful and delicious.
Pepper Chicken Dry would be a great addition to a party menu as a starter / appetizer or even as a side dish to rice varieties like pulao or biryani and even as a side dish with rasam rice.
Making this hot and spicy south Indian chicken starter is quite easy whether you have a friend home for meal or have a crowd for a party, it is apt to make it considering its simplicity and the great taste.
Recipe type: Main, side dish, appetizer
Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Cuisine: South India
Serves: 3 – 4
- Chicken – 500 gms, cut into medium size pieces
- Pepper powder – ½ tsp
- Lemon juice – 1 tsp
- Onion – 2 med-large, sliced
- Ginger & garlic – 2½ tsp each, grated/crushed
- Greenchilli – 2 slit lengthwise
- Whole Black pepper – 1¼ tsp
- Garam masala – ½ tsp
- Fennel (perumjeerakam) powder – ¼ tsp
- Turmeric powder – ¼ tsp
- Chicken/meat masala – ½ tsp (optional)
- Curry leaves
- Marinate the cleaned chicken pieces with salt, pepper powder & lemon juice. Crush the whole black pepper (do not powder).
- Heat oil in a pan & add sliced onion. Let it brown. Add grated/crushed ginger and garlic, green chilli and curry leaves. Let it cook till the raw smell goes, around 3-4 mins. Add crushed pepper, turmeric powder, garam masala, fennel powder and chicken/meat masala (if using). Mix well. Cook for another 2-3 mins.
- Add ¼ cup water and salt and mix well. Add marinated chicken pieces. Combine everything well and make sure that chicken pieces are coated with masala. When chicken starts changing the color add ½ cup water & mix well.
- Let it boil. Reduce flame and cover and cook it till the chicken is done. Check in between, give a stir and add more water only if required. Once the chicken is done, remove the lid, add some curry leaves and continue cooking for another 5-7 mins on low flame, just to dry and roast it a little more. Remove from fire. The dish will get a darker shade once it rests.
- Garnish with onion & lemon/lime.
Strongly recommend using crushed pepper in the masala for the flavour and taste. Also if you are looking for that typical Kerala style preparation, use coconut oil. Be careful while adding salt, since the chicken is already marinated with salt, you prepare this dish in advance, so it helps the flavour to settle in.
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