@sandy_dee11: Get ready to spice things up with this delicious Chettinad Pepper Chicken Fry! 🌶️ It's a flavorful dish that's perfect for a weekend meal or when you're craving something with a kick. Ingredients: For the chicken marinade: - 750g boneless chicken thighs, cut into medium-sized pieces - ½ tsp turmeric powder - 1 tsp Kashmiri chilli powder - 1 tbsp ginger-garlic paste - ½ tsp salt - 1 tbsp lemon juice For the spice mixture: - 1 tbsp whole black peppercorns - 1 tsp fennel seeds - 1 tsp cumin seeds - 1 tsp coriander seeds - 2 dried red chillies For the chicken roast: - 3 tbsp vegetable oil or coconut oil - 1 tsp mustard seeds - 1 large onion, thinly sliced - 2 green chillies, slit lengthwise - 1 tbsp ginger-garlic paste - 2 sprigs fresh curry leaves - ½ tsp turmeric powder - 1 tsp Kashmiri chilli powder - ½ tsp garam masala - Salt to taste - 2 tbsp water, if needed - Fresh coriander, chopped, for garnish - Lemon wedges, for serving Directions: 1. Marinate the chicken: Combine chicken pieces with turmeric, Kashmiri chilli powder, ginger-garlic paste, salt, and lemon juice. Mix well, cover, and refrigerate for at least 30 minutes. 2. Prepare the spice mixture: Toast black peppercorns, fennel seeds, cumin seeds, coriander seeds, and dried red chillies in a dry pan for 1-2 minutes until fragrant. Let them cool, then grind into a coarse powder. 3. Cook the chicken: Heat oil in a pan, add mustard seeds until they splutter. Add sliced onion and cook for 6-8 minutes until golden. Stir in green chillies, ginger-garlic paste, and curry leaves; cook for 1-2 minutes. 4. Add spices: Stir in turmeric, Kashmiri chilli powder, and the ground spice mixture. Cook for 30 seconds. 5. Combine and cook: Add the marinated chicken, mix thoroughly, and cook uncovered for 5-7 minutes until it starts to brown. 6. Simmer: Add 2 tablespoons of water if needed, then cover and cook over medium-low heat for 12-15 minutes until the chicken is tender. 7. Finish the roast: Remove the lid, increase heat, and cook for 5-8 minutes, stirring frequently, until moisture evaporates and the masala coats the chicken. 8. Garnish: Sprinkle in garam masala, adjust salt and pepper, and toss until well coated. Garnish with fresh coriander and serve hot with lemon wedges, rice, paratha, or roti. Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes Calories: Approximately 390 kcal per serving | Servings: 4 Enjoy making this fiery dish! 🔥 #ChettinadChicken #PepperChickenFry #IndianCuisine #SpicyFood #RecipeSharing

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Tuesday 03 November 2026 16:45:46 GMT