Chicken Pepper Fry (Amar D. Gupta | Siliconeer)

A spicy chicken dish than will rouse your taste buds. Chef Sanjay Patel shows how to make it at home.


  • ½ lb. chicken (boneless)
  • 1 cup onion (chopped)
  • ½ cup tomato (chopped)
  • 1 pc ginger (chopped)
  • 6 cloves garlic
  • 3 tsp black pepper corns
  • 2 tsp fennel seeds
  • 2 tsp cumin
  • ½ tsp turmeric powder
  • ¾ cup water  (½ – ¾ cup)
  • 2 curry leaves sprig
  • 2 tsp salt
  • 1 tbsp chopped coriander
  • 1 tsp fresh lime juice
  • 4 tbsp oil


Clean the chicken. If chicken pieces are big, cut them into medium size pieces.

Dry roast black pepper, fennel seeds and cumin. Allow it to cool and grind to a coarse powder. Grind ginger and garlic without adding water.

Heat oil in a wok, add onion and sauté for 2 minutes. Add ginger garlic paste and cleaned chicken. Sauté until chicken turns pale.

Add salt, turmeric and water. Cover the wok with a lid and cook for 10-12 minutes. When chicken absorbs water, add chopped tomatoes and cook for further 2 minutes until tomatoes turn soft and mushy.

Add lime juice and powdered spices, cook for 5 minutes and add coriander and curry leaves. Close the lid and cook in low flame until chicken absorbs tomato juice.

Once Chicken turns dry, the dish is ready to be served. It can be served as an appetizer along with a cold glass of beer or as a main dish with naan or rotis.

Serves four.