Chicken Pepper Fry Recipe | Pepper Chicken Masala | चिकन काली मिर्च मसाला | Chef Sanjyot Keer

By Your Food Lab · 45 min

Ingredients

Instructions

1. Dry roast the black peppercorns, cumin seeds and fennel seeds over low heat until the cumin turns light brown. Cool completely, then grind to a fine powder.
2. Heat the oil in a kadhai over high heat. Add the ¼ tsp cumin seeds, ¼ tsp fennel seeds, garlic and a handful of curry leaves, and cook briefly.
3. Add the sliced onions and cook over high heat until light golden brown. Add the ginger garlic green chilli paste and cook 1 to 2 minutes.
4. Lower the flame, add the turmeric and garam masala, then add the chicken and salt. Stir.
5. Cook the chicken over high heat for 4 to 5 minutes, add a splash of water, cover and cook on low heat until the chicken is cooked through.
6. Remove the lid, add the ground pepper masala, a handful of curry leaves and the slit green chillies. Cook over high heat, stirring gently, until all moisture evaporates.
7. Taste and adjust salt, then stir in the lemon juice and chopped coriander. Serve.

Summarized from Your Food Lab's video. Watch it for the details.

More recipes with

GarlicOnionLemonChicken