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    Home » Recipes » Main Dishes » Meat Main Dishes
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    Spicy Chicken Fry

    Modified: Aug 25, 2023 · Published: May 25, 2012 by Tanvi Srivastava 2 Comments

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    Sinfully Spicy: Murgh KaliMirch - Indian BlackPepper Chicken
    Sinfully Spicy: Murgh KaliMirch - Indian BlackPepper Chicken
    Sinfully Spicy: Murgh KaliMirch - Indian BlackPepper Chicken

    The star here is fresh ground kali mirch or coarse black peppercorn. Combined with lots of ginger & garlic, black peppercorns provide an uncomplicated kick to the dish - which turns out to be the highlight. Succulent chicken coated in a thick masala -  I like to serve this as starter or snack with drinks. The particular thing that I absolutely like about this dish is the color from turmeric,which makes it so bright & appetizing. Less oil & easy to cook, this one is sure to delight all those of you who feel that indian recipes are difficult to follow.

    Sinfully Spicy: Murgh KaliMirch - Indian BlackPepper Chicken

    It is always worth having such special recipes up your sleeve for those lazy supper nights or when you have unexpected guests at home.This one is versatile - you can wrap up inside flatbreads & veggies to make rolls or top your pizza with it.I sometimes shred the leftovers into bits & stuff inside puff pastry dough & bake for a quick brunch.

    Sinfully Spicy: Murgh KaliMirch - Indian BlackPepper Chicken
    Spicy Chicken Fry Featured Image.
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    No ratings yet

    Spicy Chicken Fry

    A quick 15 minute chicken stir fry that can be served as an appetizer or with cocktails.
    Prep Time20 minutes mins
    Cook Time25 minutes mins
    Total Time45 minutes mins
    Course: Appetizer
    Cuisine: Indian
    Author: Tanvi Srivastava

    Ingredients

    To marinate Chicken

    • 2 tablespoon plain yogurt
    • 1.5 tablespoon lemon juice
    • 4 garlic cloves minced
    • 1 teaspoon ginger paste
    • 1 teaspoon kashmiri chilli powder
    • ¼ teaspoon turmeric powder
    • ½ teaspoon salt
    • 1 lb boneless chicken cut into 1 inch pieces

    For Tempering

    • 2 tablespoon mustard oil or any cooking oil you use
    • ½ teaspoon black mustard seeds
    • 2 green chillies (hot) chopped (adjust to tolerance)
    • 1 teaspoon coriander seeds
    • ½ teaspoon cumin seeds
    • 1 teaspoon black peppercorn
    • ¼ teaspoon salt or to taste

    Instructions

    • Marinate the chicken in all the ingredients listed for 20 minutes, refrigerated. Once ready to cook, take out the marinated chicken from the refrigerator & let sit on countertop.
    • Using a mortar & pestle, coarsely grind the coriander, black pepeprcorn & cumin.
    • In a wide mouthed pan, heat up the oil on high.If using mustard oil, heat it to a point when its slightly smoky.For other oils, heat up till you see ripples on the surface. 
    • Once the oil is heated, reduce the heat to medium & wait for 2 minutes. Add the mustard seeds & let them crackle. About 5-7 seconds.
    • Add the chopped green chillies next & let them crisp up for 10-15 seconds. Tip :- Be extra careful, mustard seeds & chillies splutter a lot when added to oil.
    • Next, add the coarsely ground spices to the oil & stir for about 30-35 seconds or till you smell the aroma. 
    • Adding marinated chicken to the pan and stir-fry over high heat for few minutes, tossing continuously.The idea is to lightly brown the outside of the chicken but still keep it juicy inside.
    • Lower the heat once all the chicken has been added. Add the leftover marinade(if any) & stir frequently. Cook on low heat till the oil separates on the sides of the pan and the chicken is cooked through. About 10-13 minutes. Chicken cooks fast because the pieces are go tiny! Taste and adjust the salt, toss well and remove.
    • Before serving,you could garnish with chopped cilantro.
    Appetizers & SnacksMeat Main DishesChicken

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    Comments

      I'd Love to Hear from You! Cancel reply

      If you tried this recipe, please leave a star rating and share your feedback below. Your input helps me refine my recipes and guides others too. As always, thank you so much for your support!

      Thank you,
      Tanvi

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      Recipe Rating




    1. Cody

      August 31, 2013 at 4:08 pm

      Thank you for this great recipe! I wanted some gravy so I did use an onion -- I'll try without the onion next time!

      Reply
    2. Jan Scherders

      September 01, 2013 at 12:31 pm

      really love this recipe !!! cooked it today, very nice spicy and dry curry !! But I don't know where to find serrano chillies in the Netherlands ( I replaced it with one "spanish peper" (lombok) and a jalapeno pepper. Is there a subsitute for serrano peppers ?

      Reply

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    Hi, I'm Tanvi! If you love Indian food, you are at the right place, browse through hundreds of delicious Indian recipes

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