🍗 Black Pepper Chicken Dry

Bold, spicy, and full of aromatic warmth—this dry-style chicken is a perfect side for rice, roti, or as a starter.

🌶️ Ingredients:
For Marination:

500g chicken (boneless or with bone), cleaned

1 tbsp ginger-garlic paste

1 tsp turmeric powder

1 tsp salt

1 tbsp lemon juice

For Black Pepper Masala:

1½ tbsp whole black peppercorns

1 tsp fennel seeds (optional, for sweetness)

2–3 dried red chillies

For Cooking:

2 tbsp oil (or ghee for extra flavor)

1–2 green chillies, slit

1 onion, finely sliced

1 sprig curry leaves

½ tsp garam masala (optional)

Salt to taste

Chopped fresh coriander for garnish (optional)

🔥 Instructions:
1. Marinate the Chicken
Mix chicken with ginger-garlic paste, turmeric, lemon juice, and salt.

Let it sit for at least 30 minutes (or up to 2 hours for deeper flavor).

2. Make Black Pepper Masala
Dry roast peppercorns, fennel, and red chillies on low heat until fragrant (1–2 mins).

Cool and grind to a coarse powder.

3. Cook the Chicken
Heat oil in a pan. Add sliced onions and sauté until golden brown.

Toss in curry leaves and slit green chillies. Sauté for another minute.

Add the marinated chicken and cook on medium-high until it turns white and begins to brown slightly.

4. Add Masala & Finish
Sprinkle the black pepper masala over the chicken. Mix well.

Cover and cook on low heat until chicken is fully cooked and moisture has evaporated (10–15 mins).

Uncover and sauté until the chicken becomes dry, glossy, and coated with the spice mix.

Optionally add garam masala at the end for more warmth.

🥄 Serve It With:
Steamed rice, roti, or as a starter with mint chutney.

Also goes well with curd rice or jeera rice for a comforting meal.