CHICKEN PEPPER FRY

     Chicken Pepper Fry is a simple recipe cooked with freshly ground Peppercorns and Spices.  The ingredients are quite minimal and the method is one of the simplest and quick to incorporate. Marinated Chicken Pieces are roasted with spices and ample of Curry leaves.  This Chicken Pepper Fry can be served as a Starter/Appetizer or as a side dish for Rice, Chapathis and Parottas/Rotis.
      Whenever we visit Burma Bhai's restaurant in Coimbatore, two main things we usually order along with soft and flaky Parotta are Chicken in Scrambled Egg Curry which is a speciality and Chicken Pepper Fries. The Chicken Pepper Fries served there are so soft, succulent and equally spicy.  I have tried to prepare this recipe in the same way. Tastes best when prepared with Chicken legs and Chicken Wings.
      Very few ingredients are used in this recipe and freshly ground Peppercorns gives a magical touch and a wonderful flavour to this Chicken Pepper Fry.

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Cuisine - Indian
Recipe Type - Starter, Appetizer
Course - Side Dish
Spicy Level  - Medium-Spicy
Difficulty - Low
Serves - 3- 4
Author - SM

Preparation Time - 15-20 Minutes
Marination Time - 30 Minutes - 1 Hour
Cooking Time - 15 -20 Minutes

HOW TO MAKE CHICKEN PEPPER FRY

INGREDIENTS :

To Marinate :

Chicken Legs - 4-6 Pieces
Turmeric Powder - 1/4 Tspn
Lemon Juice - 2 Tbspn
Salt - To Taste

For Chicken Pepper Fry

Ginger- Garlic Paste - 1 Tbspn
Curry Leaves - 2 Sprigs
Pepper Powder - 2-3 Tbspn
Fennel Powder - 1 Tspn
Salt - To Taste
Oil - 2-3 Tbspns

METHOD :

• Marinate the Chicken Pieces with the ingredients mentioned under 'To Marinate' and keep it aside for about 30 minutes to 1 hour. 
• Grind the whole Peppercorns into a fine powder and keep it aside.
• Heat Oil in a pan, add Curry Leaves and fry on a low flame for a while.
• Add Ginger-Garlic paste and saute until raw flavour goes on a low flame.
• Add Fennel Powder and Pepper Powder and give a quick stir.
• Add Marinated Chicken pieces and mix well until the above ingredients get well-coated to the chicken pieces.
• Cover and cook the Chicken pieces on a very low flame for about 8-10 minutes, stirring occasionally.
• Chicken pieces should be slowly cooked until it turns flavourful.
• Garnish it with fresh Coriander leaves and serve hot.
• Can be served as an Appetizer/Starter.  
• Goes well with Rice, Chapathis & Parotta/Rotis too.

NOTES:

• Drain the chicken pieces before marinating them.
• Marinate the chicken pieces for at least 30 minutes to 1 hour.  I prefer marinating it overnight.
• Longer Marination Time yields soft and succulent Chicken Pepper Fry.
• Do not add Water while cooking the Chicken Pieces.
• For a spicy version, add more Pepper powder.
• Freshly ground Peppercorns gives a wonderful taste and flavour to the dish.