Step-by-Step Instructions

1. 1.Marinate the Chicken

   To the boneless chicken pieces, add salt, 1/2 tsp coriander powder, 1/4 tsp turmeric powder, 1 tsp pepper powder, and 1 tsp ginger garlic paste. Mix well. Then, add 3-4 Tbsp corn flour and 4 Tbsp maida (all-purpose flour) and mix thoroughly until the chicken pieces are evenly coated. You can let it marinate for 15-20 minutes or fry immediately.

2. 2.Deep Fry the Chicken

   Heat oil in a kadai (wok). Once the oil is hot, carefully add the marinated chicken pieces and deep fry them until they turn light golden brown and are cooked through. Avoid over-frying to keep them tender. Remove the fried chicken pieces and set aside.

3. 3.Sauté the Aromatics

   In the same kadai, using the leftover oil (adjust quantity if needed), add the crushed garlic cloves (with skin), 1-3 pieces of red Badgi chilies, and the sliced onion. Sauté until the onions become translucent and slightly softened.

4. 4.Add Green Chillies and Curry Leaves

   Once the onions are translucent, add the chopped green chilies and curry leaves to the kadai. Continue to sauté for a few minutes until the green chilies are slightly cooked and the curry leaves are fragrant.

5. 5.Incorporate Spices and Fried Chicken

   Add the remaining 1 tsp coriander powder, 1/4 tsp turmeric powder, and salt to taste (for the sautéed vegetables). Mix well. Then, add the remaining 2-3 Tbsp of pepper powder and 1 tsp of soy sauce (optional). Stir to combine all the spices. Finally, add the previously deep-fried chicken pieces to the kadai and toss everything together, ensuring the chicken is well coated with the spice mixture.

6. 6.Simmer and Serve

   Cover the kadai with a lid and let the pepper chicken simmer for 2-5 minutes on low heat, allowing the flavors to meld. Once done, remove from heat. Garnish with freshly chopped coriander leaves and serve hot.