Pan-fried Pepper Chicken Recipe

Are friends coming over for dinner? Well, here is the recipe to a quick chicken appetizer! It takes less than 45 minutes to prepare. The pan-fried pepper chicken requires only a few simple ingredients that you might already have in your pantry. I used small boneless chicken pieces to make this dish. Freshly ground black pepper, green chilis, turmeric powder, curry leaves, fresh lime juice, ginger-garlic paste are ingredients needed to prepare Pan-fried Pepper Chicken.

I recently posted restaurant style pepper chicken masala that has a quite thick gravy-like consistency, which can be served with rice or roti. It is prepared with a lot of different spices like cloves, cinnamon, and pepper whereas, the pan-fried pepper chicken is just made with freshly ground pepper and green chilis. It is more like a quick stir-fried chicken. The green chilis that are available to me are do not have any heat to them. So, I just added 3-4 green chilis for a cup of boneless chicken. Try it out and let me know if you liked this recipe.

Happy cooking!!

Pan-fried Pepper Chicken

Jay Naveenan

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Marinate for 10 minutes mins

Total Time 45 minutes mins

Course Appetizer, Side Dish

Cuisine Indian

Servings 2

Ingredients

  

• 1 cup Boneless chicken cut into small bite sized pieces
• 1 tbsp Lime juice
• 1 tsp Ginger-garlic paste Please refer notes to learn to make ginger-garlic paste at home
• Salt as required
• 1/2 medium-sized onion finely chopped
• 1/2 medium-sized tomato finely diced
• 2 tbsp Freshly ground pepper or as required
• 3-4 green chilis sliced
• 1 sprigs curry leaves
• a pinch of turmeric powder
• Lime wedges optional

Instructions

 

Marination (for at least 10 minutes)

• Marinate 1 cup of boneless chicken with 1 tbsp lime juice, 1 tsp ginger-garlic paste, salt, and 1 tsp of ground pepper

Prepare pan-fried pepper chicken

• Heat oil in a frying pan (medium-high heat)
• Once the oil is hot, add the curry leaves, then green chilis,  a pinch of turmeric powder and onions. Sauté everything until the onions turn deep golden brown. 
• Now add the diced tomatoes, sauté until it becomes soft
• Add the chicken to the pan and mix everything thoroughly
• Give it a taste. Add more salt or ground pepper if required. I added more pepper at this stage. Reduce the heat and let the chicken cook
• Once the chicken has cooked, increase the heat (high) and keep stirring the contents for the pan until the chicken turns brown. Do not burn the chicken
• Serve immediately with lime wedges

Notes

How to make ginger-garlic paste?

Add equal amounts of ginger (peeled) and garlic to a small mixer. Grind it for 15 seconds or so; and then add a tbsp of water (or as required), continue to grind until you see a thick and smooth paste. Use and save the rest (in the refrigerator to be used another day). 

Keyword Chicken, Green chili, Onions, Pepper powder, Tomatoes

Direction with pictures

1.Marinate 1 cup of boneless chicken with 1 tbsp lime juice, 1 tsp ginger-garlic paste, salt, and 1 tsp of ground pepper

2. Heat oil in a frying pan (medium-high heat)

3. Once the oil is hot, add the curry leaves, then green chilis,  a pinch of turmeric powder and onions. Sauté everything until the onions turn deep golden brown. 

4. Now add the diced tomatoes, sauté until it becomes soft

5. Add the chicken to the pan and mix everything thoroughly

6. Give it a taste. Add more salt or ground pepper if required. I added more pepper at this stage. Reduce the heat and let the chicken cook

7. Once the chicken has cooked, increase the heat (high) and keep stirring the contents for the pan until the chicken turns brown. Do not burn the chicken

8. Serve immediately with lime wedges