Pepper Chicken Fry is a dry chicken roast made with only pepper for spice and makes a delicious starter or a side dish in a meal.
This Pepper chicken fry has sort of becoming regular at home for Sunday Lunch. As it happens, there is a period for one particular dish to be repeated almost every week and of late this has become one.
Kids love dry fries, so we either make Chicken 65 or some dry roast like this. We try to avoid deep frying nonveg as we don’t reuse the oil. So we end up wasting so much oil. To avoid that, we resort to other dry roasts like this or something else
Since I have only been cooking it a couple of times without clicking pictures of this dish, I decided to do a post as the other Pepper chicken Fry is a different recipe.
So for the final day of Bookmarked recipes for Bm#89, I have yet another recipe from Amma. If you want more ideas, check out the Chicken Starters collection
When I was reading another post, I just realised that my blog anniversary went by without me even remembering it. It’s been eleven years of blogging! I know I should surely celebrate the milestone.
Step By Step Pictures for making Pepper Chicken Fry
Pepper Chicken Fry
300 gms Chicken
1 cup Onions
1.5 tsp Ginger Garlic Paste
10 nos Cashewnuts
1 tsp Mustard Seeds
1.5 tsp Pepper Powder
1 tsp Cumin Seeds
1 tsp Coriander Powder
Salt to taste
1/4 tsp Turmeric Powder
1/2 tsp Garam Masala
1/2 cup Water
Handful Coriander Leaves
3 tsp Cooking Oil
Heat a nonstick pan with oil, fry the cashews till done, remove to a plate.
Splutter mustard seeds, cumin seeds and then add onions.
Saute till it turns slightly brown. Add ginger garlic paste and cook for 5 mins.
Then add all spice powders along with salt, chicken pieces and combine well.
Add water and let it simmer for 10 to 15 mins, for the chicken to get cooked.
When the chicken is cooked and all water is evaporated, add the fried cashews and coriander leaves.
Serve as a starter or a side dish.