This is a spicy south Indian chicken preparation spiced with a lot of black pepper. In Indian cuisine, the term ‘fry’ sometimes refers to a dish prepared by simmering the ingredients slowly till it has been reduced to a thick, almost dry consistency.  Such is the case with this dish, and do not confuse this with a deep-fried chicken preparation.

We used to eat Chicken Pepper Fry or Pepper Chicken Masala (there seems to be many names for this) at a local restaurant back in my childhood. I used to bug my mom to make chicken like in the restaurant. In those days, restaurant food always tasted better than homemade. Nowadays, they are just a matter of convenience on certain weekends when I need a break, and I yearn for a good home-cooked meal. How perceptions change!

Anyway, long story short, it turned out that mom did have a pepper chicken recipe up her sleeve, and I diligently copied it when I was married.

I love preparing chicken this way whenever I have time. It is spicy, but the heat factor can be toned down somewhat if you want. It tastes even better the next day, when the flavors have had time to develop.

This dish is flavored with a lot of ginger and green chilies and of course, pepper. It is traditionally prepared with freshly ground black pepper. But, ready-made pepper powder is an easy substitute for lazy busy moms.

Please also note the absence of tomatoes, either fresh or in paste form, in the recipe.

You will need:

• Chicken – 1 lb, cleaned and cut into medium-sized, bone-in pieces
• Oil – 3 tbsp
• Whole spices – 1-in piece of cinnamon, 2-3 cloves, 1-2 cardamom pods, 5-6 black pepper corns
• Curry leaves – a few
• Onion – 1 large, finely chopped
• Ginger – 2-in piece, grated or finely chopped
• Green chilies – 2, slit lengthwise
• Turmeric powder – 1/4 tsp
• Red chili powder – 1/2 tsp
• Coriander powder – 1 tsp
• Garam masala powder – 1/2 tsp
• Black pepper powder – 1/2 – 1 tsp (as per heat desired)

To finish,

• Green chilies – 2, cut into thin rounds
• Ginger – 2-in piece, julienned or cut into very thin strips
• Curry leaves – a few
• Lemon juice – 1 tsp

How to:

• Heat oil in a large pan.
• Add the whole spices. Allow them to sputter and become fragrant.
• Add chopped onions, grated/chopped ginger and slit green chilies. Saute till the onions turn golden brown.
• Add the turmeric powder, red chili powder, coriander powder, garam masala powder and 3/4 teaspoon of black pepper powder. Saute lightly for a minute.
• Add the chicken pieces and mix well. Season with salt.
• Cook the chicken on medium high heat and allow the pieces to develop a light sear.
• Add a tablespoon of water. Cover and cook on low heat till chicken is nice and tender. Give it a stir a couple of times. The key is to add very little water, and cook the chicken in its own juices.
• Once done, open and increase the heat till most of the liquid is evaporated.
• Add the ingredients listed under “To finish”, and simmer till the gravy is thick and fairly dry. Taste and see if you can handle an extra dash of black pepper powder.
• Serve hot with aromatic rice or pulao or Indian flat-bread like rotis or naan.

Try this with some easy-to-make pulao and raita.

Or whip up some Coconut-Mint Chutney instead of the raita. Yum!

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