Pepper Chicken Fry
South Indian • Vegetarian
How to Make Pepper Chicken Fry (Traditional & Healthy Version)
Pepper Chicken Fry, known locally as 'Milagu Kozhi Varuval' in Tamil Nadu, is a beloved South Indian snack that beautifully showcases the robust flavors of freshly ground black pepper and aromatic spices. This dish is a staple in many South Indian households and is especially popular in states like Kerala, Andhra Pradesh, and Tamil Nadu. Traditionally, it is served during family gatherings, festivals, and special occasions, making it a true celebration of regional culinary heritage. Pepper Chicken Fry is renowned for its fiery yet balanced taste, where the heat of kali mirch (black pepper) is complemented by the earthy notes of curry leaves, ginger, and garlic. Unlike heavy curries, this dry fry is lighter and can be enjoyed as a snack or as an accompaniment to steamed rice or dosa. The recipe included here is a health-conscious adaptation, using minimal oil and lean protein, making it ideal for calorie tracking while preserving authentic flavors. Perfect for festive occasions and everyday snacking, Pepper Chicken Fry brings together the best of South Indian spices in a quick and easy preparation. Whether enjoyed during Onam, Pongal, or as a weekend treat, this recipe is a delicious way to savor traditional Indian cooking with a healthy twist.
Ingredients(for 1 bowl (approx. 150g cooked chicken))
- 250g Boneless chicken breast (murgh)
- 1 tablespoon Black peppercorns (kali mirch, freshly ground)
- 1 medium Onion (pyaz, finely chopped)
- 1 teaspoon Ginger-garlic paste (adrak-lahsun paste)
- 10 leaves Curry leaves (kadi patta)
- 1 Green chilli (hari mirch, slit) - optional
- 1 teaspoon Lemon juice (nimbu ras)
- 1/4 teaspoon Turmeric powder (haldi)
- as per taste Salt (namak)
- 1/2 teaspoon Coriander powder (dhaniya powder)
- 1 tablespoon Oil (preferably cold-pressed coconut or mustard oil)
Instructions
- 1
Clean and cut the boneless chicken breast into bite-sized pieces. Marinate with ginger-garlic paste, turmeric powder, coriander powder, salt, and half the lemon juice. Set aside for 10 minutes.
10 minutes
Marinating helps infuse flavors and tenderize the chicken.
- 2
Heat oil in a tawa or kadhai over medium flame. Add curry leaves and green chilli. Sauté till the leaves crackle and release aroma.
2 minutes
Use fresh curry leaves for maximum flavor.
- 3
Add chopped onions and sauté until golden brown. This forms the base for the masala.
4 minutes
Keep stirring to avoid burning the onions.
- 4
Add marinated chicken pieces to the pan. Cook on medium-high flame, stirring occasionally, till the chicken turns white.
5 minutes
Spread the chicken evenly for uniform cooking.
Why This Dish is Healthy
By focusing on lean chicken breast and using heart-healthy oils, this Pepper Chicken Fry is lower in saturated fat and calories compared to traditional deep-fried snacks. The spices, especially black pepper, boost metabolism and aid digestion. With no added cream or heavy gravies, this dish offers authentic taste while supporting weight management and healthy eating goals.
Pepper Chicken Fry is high in lean protein thanks to the use of boneless chicken breast, making it an excellent choice for muscle repair and overall health. Black pepper provides antioxidants and supports digestion. The use of minimal oil and fresh spices keeps the calorie count in check while offering essential vitamins and minerals like vitamin C from lemon juice and phytonutrients from curry leaves. This dish is naturally gluten-free and can easily be adapted for various dietary needs.
Pro Tips
- 💡Tip 1: Always use freshly ground black pepper for maximum aroma and flavor.
- 💡Tip 2: Marinate the chicken for longer (up to 30 minutes) for deeper flavor.
- 💡Tip 3: Use coconut oil for authentic South Indian taste and added health benefits.
Storage & Serving
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat on a tawa or in a microwave before serving. Avoid freezing to retain texture.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 240.0 kcal |
