Chicken Pepper Fry Recipe

Trim and marinate

Pat the bone-in chicken pieces dry with paper towels. In a large bowl combine kosher salt, turmeric powder, ginger paste, garlic paste and lemon juice. Rub the marinade thoroughly into each piece, getting into joints and under skin where possible. Cover and marinate for at least 30 minutes at room temperature or up to 3 hours in the refrigerator.

While the chicken marinates, mix the coarsely ground black pepper, coriander powder, cumin powder, red chili powder and garam masala in a small bowl. Reserve 1 teaspoon of the black pepper mix separately to add at the end for stronger pepper aroma.

Temper spices

Heat a wide heavy-bottomed skillet or kadai over medium heat. Add vegetable oil. When oil is hot (shimmering but not smoking), add mustard seeds and let them pop for a few seconds. Add curry leaves and stir briefly.

Add the thinly sliced onions and a pinch of salt. Sauté over medium-high heat, stirring frequently, until onions soften and begin to caramelize (8–10 minutes). Add the slit green chilies and julienned ginger in the last 2 minutes of sautéing so they soften but retain brightness.

Increase heat to medium-high. Push the onion mixture to the sides of the pan and add a tablespoon of oil in the center. Place the marinated chicken pieces skin-side down in a single layer (work in batches if needed). Sear for 4–5 minutes without moving so the skin browns and seals in juices.

Flip the pieces, sprinkle about two-thirds of the prepared pepper-spice mix over the chicken, and stir gently to coat the onions and chicken. Pour in 120 ml (about ½ cup) water, scrape any brown bits from the pan, reduce heat to medium-low, cover and simmer for 18–22 minutes until chicken is cooked through (internal temp 74°C / 165°F near bone) and the sauce has reduced. Stir once halfway through to ensure even cooking.

Uncover, increase heat to medium-high, and cook for an additional 4–6 minutes, stirring occasionally, until most of the liquid evaporates and the chicken pieces are nicely browned. Taste and adjust salt.

Sprinkle the reserved 1 teaspoon of coarse black pepper and the remaining cracked black pepper over the chicken. Toss briefly to combine and release the pepper aroma. Add garam masala if you want an extra layer of warmth.

Turn off the heat. Stir in the chopped cilantro and squeeze lemon wedges over the chicken to taste. Let rest for 2 minutes so flavors meld.

Transfer to a serving platter and serve hot with steamed rice, dosa, roti or as an appetizer. Offer extra lemon wedges and freshly ground pepper on the side.