Palakollu Pepper Fry Chicken Recipe

Prepare and marinate

In a large bowl combine yogurt, ginger-garlic paste, turmeric, red chili powder, salt and lemon juice. Add the chicken pieces and mix thoroughly so each piece is coated. Cover and refrigerate for at least 30 minutes, preferably 2 hours for better flavor.

Toast and grind pepper blend

Heat a small dry skillet over medium heat. Add black peppercorns, coriander seeds, fennel seeds and cumin seeds. Toast for 1–2 minutes, shaking the pan, until fragrant and slightly darker (do not burn). Remove from heat and let cool 5 minutes. Grind to a coarse powder using a spice grinder or mortar and pestle. Mix in the white pepper powder (if using).

Prepare aromatics

Thinly slice shallots, slit the green chilies, thinly slice garlic and julienne ginger. Rinse and pat dry curry leaves. Keep these ready to add when cooking.

Initial sear

Heat 2 tablespoons of oil in a heavy skillet or cast-iron pan over medium-high heat. Shake off excess marinade from the chicken (reserve any thick yogurt that clings) and add chicken pieces in a single layer. Sear without crowding for 3–4 minutes until the underside has a good color. Flip and sear the other side 2–3 minutes. Work in batches if necessary. Remove seared chicken to a plate — it will finish cooking later.

Temper and crisp aromatics

In the same pan, add the remaining 2 tablespoons oil and reduce heat to medium. Add mustard seeds and let them splutter. Add the sliced shallots and sauté 3–4 minutes until they begin to turn golden. Add garlic slices, ginger, green chilies and curry leaves. Sauté another 2–3 minutes until the garlic becomes lightly golden and the curry leaves crisp. Sprinkle the small amount of turmeric now and stir to combine.

Combine chicken and spice

Return the seared chicken and any juices to the pan. Sprinkle the freshly ground pepper-coriander spice mix evenly over the chicken. Toss to coat all pieces. Reduce heat to medium-low and cover loosely. Cook 6–8 minutes, stirring once halfway, until chicken is cooked through (internal temperature 74°C / 165°F) and liquids reduce. If the pan becomes dry or the spice sticks, add 1–2 tablespoons of water and scrape up brown bits.

Crisp and finish

Remove the lid and increase heat to medium-high. Allow excess moisture to evaporate and the chicken to fry in the oil for another 3–5 minutes, stirring frequently, until pieces are darkened at edges and well coated with the peppery masala. Add the caster sugar or jaggery, taste and adjust salt. If you reserved thick yogurt, stir in 1 tablespoon now for sheen (optional).

Turn off heat. Sprinkle chopped cilantro if using and give a final toss. Transfer to a serving plate and garnish with lemon wedges. Serve hot as an appetizer with sliced onions and lemon or as part of a meal.