30 Minute No Marination Chicken Pepper Dry
Looking for a quick, flavorful chicken dish to pair with rice and dal or any gravy? This 30-minute No Marination Chicken Pepper Dry is your go-to recipe. It’s incredibly simple and uses just a few ingredients, making it perfect for busy weeknights. The only bit of extra effort is hand-grinding some whole spices, but the comforting, delicious flavor makes it totally worth it!
Quick and Flavorful Chicken Dish
This chicken pepper dry is a lifesaver for those hectic evenings. With no need for marination, you can have a spicy, aromatic chicken dish ready in just 30 minutes. The hand-ground pepper masala infuses the chicken with a warm, spicy kick that’s sure to delight your taste buds. The beauty of this recipe lies in its simplicity and the fresh, bold flavors from the hand-ground spices.
Using this technique
The detailed ingredients and step-by-step directions are provided in the recipe card at the bottom of this post. This card will guide you through the process of making this dish, ensuring you get the best results every time. Here’s a brief overview to give you an idea:
Pepper Masala
Dry roast coriander seeds, cumin seeds, and whole peppercorns, then grind them into a coarse powder using a mortar and pestle.
Why Dry Roasting? Dry roasting the spices enhances their flavors and brings out their natural oils, making the spice blend more aromatic and flavorful. This step is crucial as it intensifies the spices’ inherent flavors, giving the dish its signature taste.
Why Hand-Grinding? Using a mortar and pestle instead of a food processor ensures the spices are ground to a coarse texture, which provides a more complex flavor and better texture. The manual grinding process releases the essential oils in the spices more effectively, resulting in a fresher and more robust flavor profile.
Cooking
Fry ghee with smashed garlic, ginger, curry leaves, and green chilies. Adding these ingredients first allows their flavors to infuse the ghee, creating a rich, aromatic base. Next, add the chicken and cook it for a few minutes to let it absorb the initial flavors. Then, add the sliced onions and cook until they’re soft, which adds sweetness and depth to the dish. Finally, mix in the freshly ground pepper masala and salt, letting the spices coat the chicken thoroughly.
Why This Technique? Starting with aromatics in ghee ensures the flavors are deeply infused into the dish. Cooking the chicken and onions together allows the meat to absorb the flavors from both the ghee and the spices. This method ensures that every bite is packed with flavor, unlike dumping everything together that might not integrate the spices as thoroughly.
Why You’ll Love This Recipe
- No Marination Needed: Ideal for when you need a quick meal without the wait.
- Minimal Ingredients: Uses simple, pantry-friendly ingredients that are easy to find.
- Fresh Spice Blend: Hand-ground spices offer a unique, fresh flavor that’s far superior to pre-ground powders.
- Versatile Pairing: Pairs wonderfully with rice, dal, dosa, or any gravy, even a salad making it a versatile addition to your meal rotation.
Cooking Tips
For the best results, dry roast the pepper masala ingredients until their aroma fills the kitchen. Using a mortar and pestle to grind the masala into a coarse powder enhances the dish’s texture and flavor. When cooking, start by frying the ghee, garlic, ginger, curry leaves, and chilies to release their flavors before adding the chicken and onions. Finish off with a squeeze of lime juice and a sprinkle of chopped coriander leaves for a fresh, tangy touch.
Perfect for Any Meal
This 30-minute No Marination Chicken Pepper Dry is not only quick and easy but also incredibly satisfying. The bold flavors of the hand-ground spices combined with the tender chicken make it a comforting dish that’s perfect for any meal. Whether you’re looking for a quick weeknight dinner or a flavorful addition to your weekend menu, this recipe is sure to please.
Try this recipe today and enjoy a delicious, comforting meal that’s ready in no time!
30 Minute, No Marination Chicken Pepper Dry
Course: Main, AppetizersCuisine: IndianDifficulty: Medium4
servings10
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minutesHere’s a Pepper Chicken Dry recipe that’s perfect with rice and dal or any gravy. It’s simple, with no marination and uses just a few ingredients. The only challenge is hand-grinding some whole spices, but the comforting, delicious flavor makes it totally worth it!
Ingredients
- Pepper Masala
1 tsp coriander seeds
1 tsp cumin seeds (jeera)
2 tsp whole peppercorns
- To Cook
500-700 small to medium sized bone-in chicken pieces
3 tbsp of ghee
handful of smashed garlic and ginger
1 or 2 sprigs of curry leaves
3 or 4 sliced green chili
2 sliced onions
salt to taste
Lime juice and coriander to garnish
Directions
- Dry roast the pepper masala ingredients till the aroma hits
- Using a mortar and pestle, smash and grind the masala into a coarse powder. I genuinely think this is better than using a food processor or mixie because it doesn’t get too fine and gives a better texture and the smell just hits different
- In a hot kadai, add the ghee and ginger, garlic, curry leaves, and chili and fry for a few mins.
- Add the chicken and toss a few times, letting it cook for a few mins
- Add the sliced onions and toss again till soft
- Add the fresh pepper masala, salt to taste
- Garnish with lime juice and chopped coriander leaves and SERVE HOTTTT
Notes
- You can make more of this pepper masala and store it for future use or use it other curries, rasam etc
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