Name: Chicken Pepper Fry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 People
Cuisine: Indian
Ingredients: 750 grams Chicken; 10-12 (chopped) Green chilies; 1 whole bulb (crushed) Garlic; 2 tablespoons Ginger Garlic Paste; 1 handful Curry leaves; 1 large (finely chopped) Onion; to taste Salt; 1/4 teaspoon Turmeric powder; 2 tablespoons (crushed) Black Pepper Powder; 1/4 cup (chopped) Mint leaves; 1/4 cup (chopped) Coriander leaves; 1 teaspoon Chili powder; 1 small packet (Halli Masala) Chicken Masala Powder; 1/2 cup Water; 1 whole (juice) Lemon; 3-4 tablespoons Oil

Ready in

40 mins

Cuisine

Indian · South Indian

Prep Time

15 min

Cook Time

25 min

Serving

4 People

Calories / Serving

~350 kcal

Recipe by Yamuna's Vlogs on YouTube

Recipe Summary

A spicy and flavorful chicken pepper fry, prepared with crushed garlic, green chilies, ginger-garlic paste, and a generous amount of black pepper, cooked until tender and finished with a squeeze of lemon. It's a perfect accompaniment for ragi mudde or rice.

Adjust servings

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All Ingredients - Main Ingredients

Chicken 750 grams
Green chilies 10-12 (chopped)
Garlic 1 whole bulb (crushed)
Ginger Garlic Paste 2 tablespoons
Curry leaves 1 handful
Onion 1 large (finely chopped)
Salt to taste
Turmeric powder 1/4 teaspoon
Black Pepper Powder 2 tablespoons (crushed)
Mint leaves 1/4 cup (chopped)
Coriander leaves 1/4 cup (chopped)
Chili powder 1 teaspoon
Chicken Masala Powder 1 small packet (Halli Masala)
Water 1/2 cup
Lemon 1 whole (juice)
Oil 3-4 tablespoons

Tools You'll Need

Don't have an ingredient? Try these swaps

No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Curry leaves?
- 1 bay leaf + a pinch of lemon zest — Aroma only — flavor is unique.
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)

Step-by-Step Instructions

Step 1: Heat Oil

Heat 3-4 tablespoons of oil in a pan.

Step 2: Fry Green Chilies

Add 10-12 chopped green chilies and fry until they splutter, about .

Step 3: Add Crushed Garlic

Add 1 whole bulb of crushed garlic and fry until it turns transparent, about .

Step 4: Add Ginger Garlic Paste

Add 2 tablespoons of ginger garlic paste (a mix of store-bought and homemade) and fry for until the raw smell disappears.

Step 5: Add Curry Leaves

Add 1 handful of curry leaves and fry for .

Step 6: Fry Onions

Add 1 finely chopped large onion and a pinch of salt, then fry until onions turn translucent, about .

Step 7: Add Chicken

Add 750 grams of chicken pieces, mix well, and fry until the chicken releases its water, about .

Step 8: Add Turmeric

Add 1/4 teaspoon of turmeric powder and continue to fry for .

Step 9: Add Pepper, Mint, and Coriander

Add 2 tablespoons of crushed black pepper powder, 1/4 cup of chopped mint leaves, and 1/4 cup of chopped coriander leaves.

Step 10: Add Chili Powder and Chicken Masala

Add 1 teaspoon of chili powder and 1 small packet of chicken masala powder (Halli Masala). Mix everything thoroughly for .

Step 11: Cook Chicken

Add about 1/2 cup of water, cover the pan, and cook until the chicken is tender and cooked through, about .

Step 12: Add Lemon Juice

Just before turning off the stove, squeeze the juice of one full lemon into the chicken and mix well for .

Step 13: Serve

Turn off the stove and serve hot with ragi mudde or rice.

Pro Tips

• Fry garlic until transparent for best flavor.

• Cook chicken until water releases and then evaporates for tender meat.

• Adjust pepper and chili to taste.

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