Pepper Dry Chicken is for those who want bold, unapologetic flavour with zero fuss. This South Indian dry preparation lets the sharpness of freshly cracked black pepper take centre stage, supported by the aromatics of curry leaves, shallots, and ginger. Our Nati Pepper Dry Masala uses coarsely ground Malabar black pepper alongside green pepper and long pepper for a multi-dimensional heat that builds slowly and lingers pleasantly.
Ingredients
Instructions
- 1
Marinate the Chicken
Combine chicken cubes with Nati Pepper Dry Masala, lemon juice, and salt. Mix well to coat every piece. Marinate for 20–30 minutes — the lemon juice begins to tenderise the surface and helps the spices adhere.
- 2
Fry Aromatics in Coconut Oil
Heat coconut oil in a wide pan or kadai on medium heat. Add curry leaves and let them crisp up. Add crushed garlic and sliced ginger — fry for 2 minutes until golden. Add shallots and cook for 5–6 minutes until they soften and lightly brown at the edges. The sweetness of shallots is a key counterpoint to the pepper heat.
- 3
Sear the Chicken
Increase heat to high. Add the marinated chicken in a single layer. Do not stir for 2–3 minutes — let it sear and develop a crust. Then stir and continue cooking on high heat for 5 minutes, letting the chicken take on colour.
- 4
Dry Roast to Finish
Reduce to medium heat. Cook uncovered for 10–12 minutes, stirring every 2–3 minutes, until the chicken is cooked through and the exterior is deeply caramelised. The dish should be completely dry — no sauce or gravy.
- 5
Finish with Cracked Pepper
Turn off the heat and add the extra cracked black pepper and a final squeeze of lemon. Toss everything together. The residual heat of the pan blooms the fresh pepper without burning it. Serve immediately with steamed rice and rasam.
Pro Tips
- Use coconut oil — it adds a subtle sweetness and the characteristic aroma of South Indian cooking.
- Shallots (sambar onions) are preferred over regular onions for their sweetness and texture.
- Never add water — if the chicken sticks, the heat is too low or the pan too crowded. Increase heat.
- Adding extra cracked pepper at the end (off the heat) gives a fresh, bright pepper flavour distinct from the cooked masala.
- Boneless thigh is ideal — breast can dry out in a dry preparation like this.