Pepper Chicken Dry | Chicken Kali Mirch

Pepper Chicken Dry which is also called as Chicken Kali Mirch or Mirchi Chicken Dry Roast is perfect for winter and very easy to make. It has a special sharp taste and aroma which you do not get from other chicken recipes as pepper is the main ingredient which is used to bring the mild heat to this dish.

It has a wonderful colour, flavour and can be quite spicy! This is a dry preparation, you can use this as a starter.

Ingredients

1. Chicken (with bones) - 300 gm (You need 300 grams of chicken. Make sure your chicken is washed)
2. Corn starch – 2 tablespoons
3. Onion – 1 big (You need one big Onion, finely chopped)
4. Ginger- 1 teaspoon (You need 1 teaspoon of finely chopped ginger)
5. Garlic – 1 teaspoon (You need 1 teaspoon of finely chopped garlic)
6. Some Curry leaves
7. Pepper powder – 1 teaspoon
8. Coarsely ground pepper – ½ teaspoon
9. Coriander powder – 1 teaspoon
10. Garam masala powder – ¼ teaspoon
11. Green chilli paste – ½ teaspoon (You can substitute this with red chilli powder. I like to use green chilli paste because it gives greenish look to your chicken and goes well with your pepper chicken)
12. Coconut powder – 1 tablespoon
13. Oil for deep fry
14. Salt to taste
15. Coriander leaves
16. Green chilies – 5 to 6 (for garnishing. We will be frying the green chilies) 

Directions

1. Marinate the chicken.
2. Add the chicken in a bowl.
3. Add ½ teaspoon of coarsely ground pepper, green chili paste, garam masala powder, coriander powder, corn starch. Adding corn starch ensures that the juices in the chicken stays inside when fried in oil by giving a nice coating.
4. Add a little bit of salt. Don’t add too much of salt because the chicken will have a good amount of salt in them.
5. Mix them well and marinate for at least 1 hour.
6. After an hour, fry the marinated chicken.
7. In a pan, pour some oil for deep fry.
8. When the oil is hot enough, add the marinated chicken and fry them till they are brown in color.
9. When the chicken is brown in color, take them out and transfer them to a serving plate.
10. Keep them side. If you don’t want to deep fry your chicken in oil then there is another version where chicken is steamed in water without corn starch but using same spices which were used to marinate the chicken. If the chicken is steamed, it will become soft and tender and you don’t get the crispiness.
11. Now fry the green chilies for garnishing.
12. Use the same pan which was used to deep fry the chicken by emptying the oil in it and then add in my green chilies. Fry them lightly using the left over hot oil which is in the pan to shallow fry the green chilies. Moreover, if you add too much of oil then the green chilies will sputter a lot.
13. Time to pan fry the deep fried chicken with pepper.
14. In the same pan, add some oil for shallow fry. 
15. When the oil is heat enough, add finely chopped ginger, finely chopped garlic and saute them for few seconds
16. Add finely chopped onions, little bit of salt, curry leaves and saute them for a minute until the onions are light brown in color.
17. Now add fried chicken and mix them well.
18. Add coconut powder, 1 teaspoon of pepper powder. Mix them and fry them for 1 min on a low flame.
19. Finally add coriander leaves and give them all a very good mix.
20. Turn off the flame and add fried green chilies for garnishing.

Pepper Chicken Dry is ready to be served. :-)

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