Chicken Leg Piece Pepper Fry
ID: 9d7986df...
A fiery and aromatic South Indian village-style chicken fry made with 500 fresh chicken leg pieces. Cooked over an open wood fire, the chicken is seasoned with freshly hand-ground masalas and finished with a generous amount of crushed black pepper for a rich, spicy kick.
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🍳 Cooking Flow
Skin and thoroughly wash the chicken leg pieces. → Grind fresh turmeric, red chillies, and black pepper on a stone grinder. → Heat gingelly oil in a large pot, sauté fennel seeds, smashed garlic, and curry leaves. → Add chicken legs, turmeric paste, red chilli paste, salt, and water, then cover and boil. → Add sliced onions, green chillies, and ground pepper powder, then stir-fry until dry.
Cooking Steps
Brief Cooking Order
Skin and thoroughly wash the chicken leg pieces. → Grind fresh turmeric, red chillies, and black pepper on a stone grinder. → Heat gingelly oil in a large pot, sauté fennel seeds, smashed garlic, and curry leaves. → Add chicken legs, turmeric paste, red chilli paste, salt, and water, then cover and boil. → Add sliced onions, green chillies, and ground pepper powder, then stir-fry until dry.
Introduction
A fiery and aromatic South Indian village-style chicken fry made with 500 fresh chicken leg pieces. Cooked over an open wood fire, the chicken is seasoned with freshly hand-ground masalas and finished with a generous amount of crushed black pepper for a rich, spicy kick.
Step 1
Peel and remove the skin completely from all the chicken leg pieces.
Step 2
Wash the skinned chicken leg pieces thoroughly multiple times in clean, running water.
Step 3
Use a traditional stone grinder to grind the fresh turmeric, dried red chillies, and black pepper seeds separately. Peel the garlic cloves and onions, then smash the garlic and slice the onions.
Step 4
Set up a firewood stove, place a massive cooking vessel over it, and pour in the cold-pressed gingelly (sesame) oil.
Step 5
Add fennel seeds to the hot oil, followed by the smashed garlic and fresh curry leaves. Stir well until aromatic.
Ingredients List
Important Notes
Gingelly (sesame) oil provides the authentic flavor base for South Indian pepper chicken.
Skinning the chicken leg pieces allows the ground spice pastes and pepper to penetrate the meat better.
Using freshly hand-ground spices instead of store-bought powders significantly enhances the aroma and taste of this rustic dish.
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