Chicken Pepper Fry Recipe

Cut boneless chicken thighs into 1-1.5 inch bite-size pieces. In a bowl combine garlic-ginger paste, turmeric, red chili powder, salt, freshly cracked black pepper and lemon juice. Add chicken pieces and toss until evenly coated. Marinate for at least 20 minutes (up to 2 hours in the refrigerator).

While chicken marinates, dry-toast the fennel seeds and cumin seeds in a small skillet over medium heat until fragrant (30–60 seconds). Transfer to a mortar and pestle or spice grinder; lightly crush or coarsely grind with the green peppercorns (or whole peppercorns) so you have a coarse pepper-fennel-cumin mixture. Set aside.

Heat 2 tablespoons oil in a large skillet or heavy-bottomed pan over medium-high heat. Add sliced onions and a pinch of salt; sauté until they turn translucent and begin to brown at the edges (6–8 minutes). Add slit green chilies and curry leaves and cook 1 minute more until aromatic.

Push onions to the side of the pan, add remaining 1 tablespoon oil, and add the marinated chicken pieces in a single layer (work in batches if necessary to avoid crowding). Increase heat to medium-high and sear the chicken undisturbed for 2–3 minutes to get a light char on one side. Flip pieces and continue cooking, stirring occasionally, until chicken is cooked through and any released moisture has evaporated (6–8 minutes total depending on piece size).

When the chicken is about 70–80% done, sprinkle the coarsely crushed fennel-cumin-pepper mixture and the coarse black pepper over the chicken and onions. Stir well to coat; cook another 2–3 minutes so the spices bloom and the pepper flavor integrates.

Taste and adjust salt and pepper. If you like a touch of richness, stir in 1 tablespoon butter and let it melt through the chicken for 30 seconds. Remove from heat.

Garnish with chopped cilantro. Serve hot as a main with steamed rice, Indian flatbreads, or alongside a salad.