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Pepper Chicken Dry (Starter Recipe)

 

 

chicken fry1


Pepper Chicken Dry Recipe

 Ingredients:

  • Chicken – 500g (Boneless)
  • Fennel Seeds – ½ tsp
  • Onion – 1 (medium size)
  • Kashmiri Chilli Powder – ½ tsp
  • Turmeric powder – ¼ tsp
  • Ginger garlic paste – 1 tsp
  • Lemon Juice – ½ tsp
  • Curry leaves
  • Oil – 5 Tbsp and for frying
  • Salt

 

To Marinate:

  • Corn flour – 2 Tbsp
  • Pepper powder – 2 ½ tsp
  • Kashmiri chilli powder – ½ tsp
  • Turmeric powder – ¼ tsp
  • Ginger garlic paste – 2 tsp
  • Lemon juice – 1 Tbsp
  • Salt

(Note: vary the amount of pepper powder as per your spice level)

 

Method:

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Wash the boneless chicken and cut into 1 inch cubes

 

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Take all ingredients to marinate

 

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Mix it well with the chicken pieces (sprinkle little water only if required) and keep it in the fridge for half an hour.

 

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Heat oil in a nonstick pan and roast the chicken pieces

 

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Roast until its light brown in color on both sides.

 

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Keep it aside

 

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Heat oil in a pan and splutter fennel seeds

 

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Add sliced onion and curry leaves

 

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Sauté till it becomes soft

 

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Add ginger garlic paste, kashmiri chilli powder, turmeric powder and lemon juice.

 

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Sauté for a min or two

 

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Add roasted chicken

 

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Mix well and sauté for 4-5 min till everything is well combined. Put a handful of curry leaves on the top. Serve hot

pepper chicken

Pepper Chicken Dry (Starter Recipe)
Recipe Type: Starter
Author: Vimmy
Serves: 4
Ingredients
  • Chicken – 500g (Boneless)
  • Fennel Seeds – ½ tsp
  • Onion – 1 (medium size)
  • Kashmiri Chilli Powder – ½ tsp
  • Turmeric powder – ¼ tsp
  • Ginger garlic paste – 1 tsp
  • Lemon Juice – ½ tsp
  • Curry leaves
  • Oil – 5 Tbsp and for frying
  • Salt
  • To Marinate:
  • Corn flour – 2 Tbsp
  • Pepper powder – 2 ½ tsp
  • Kashmiri chilli powder – ½ tsp
  • Turmeric powder – ¼ tsp
  • Ginger garlic paste – 2 tsp
  • Lemon juice – 1 Tbsp
  • Salt
Instructions
  1. Wash the boneless chicken and cut into 1 inch cubes
  2. Take all ingredients to marinate
  3. Mix it well with the chicken pieces (sprinkle little water only if required) and keep it in the fridge for half an hour.
  4. Heat oil in a nonstick pan and roast the chicken until its light brown in color.
  5. Heat oil in a pan and splutter fennel seeds
  6. Add sliced onion, curry leaves and sauté till it becomes soft
  7. Add ginger garlic paste, kashmiri chilli powder, turmeric powder and lemon juice and sauté for a min or two
  8. Add roasted chicken and mix well and sauté for 4-5 min till everything is well combined. Serve hot

 

 

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