Chicken Pepper Fry

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 30 seconds.

Step 3: Add Crushed Garlic

Add 1 whole bulb of crushed garlic and fry until it turns transparent, about 1-2 minutes.

Step 4: Add Ginger Garlic Paste

Add 2 tablespoons of ginger garlic paste (a mix of store-bought and homemade) and fry for 1-2 minutes until the raw smell disappears.

Step 5: Add Curry Leaves

Add 1 handful of curry leaves and fry for 30 seconds.

Step 6: Fry Onions

Add 1 finely chopped large onion and a pinch of salt, then fry until onions turn translucent, about 3-4 minutes.

Step 7: Add Chicken

Add 750 grams of chicken pieces, mix well, and fry until the chicken releases its water, about 5-7 minutes.

Step 8: Add Turmeric

Add 1/4 teaspoon of turmeric powder and continue to fry for 1-2 minutes.

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 1-2 minutes.

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 10-12 minutes.

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 30 seconds.

Step 13: Serve

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

• Fry garlic until transparent for best flavor.

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

• Adjust pepper and chili to taste.