Recipe for Chicken leg pepper fry made with chicken drumsticks. Chicken is cooked and roasted in a masala gravy. Finally black pepper is added and roasted for a spicy peppery flavour. Recipe with step by step pictures.
Total Time:40 mins
Yield:3 servings 1x
For the Masala
2 teaspoon coconut oil
2 dried red chillies
1/2 teaspoon cumin seeds
1 teaspoon black pepper
10 Indian small onions (Shallots)
5 cloves garlic
1/2 inch piece ginger
1 teaspoon salt
1/2 teaspoon turmeric powder
1 teaspoon coriander powder
1 teaspoon coconut oil
1 onion, sliced
1 sprig +1 sprig curry leaves
1 tomato, chopped
2 teaspoon pepper powder
6 chicken drumsticks
Cut the chicken legs / chicken drumsticks in 3-4 places with a knife. Set aside.
Heat coconut oil in a pan and add in the dry red chillies, cumin seeds and black pepper. Saute on a medium flame for a minute.
Add in the sliced small onions (Indian shallots), garlic and ginger. Saute for 3-4 minutes.
Add in the salt, turmeric powder and coriander powder. Saute for a minute. Remove from heat and set aside to cool.
De-glaze the pan with a cup of water and grind the masala along with the deglazed water to a very smooth paste.
Heat a teaspoon of coconut oil in a pressure pan and add in the curry leaves and a sliced onion. Saute for a couple of minutes. Now, add in one sliced tomato. Cook for another minute.
Once the tomatoes are starting to soften, add in the ground paste.
Add a cup of water to the empty mixie jar and wash off all the leftover masala paste and add it back to the pan.
Add in the chicken legs / drumsticks. Cover the pressure pan and cook for 3 whistles on medium flame.
Remove from heat and let the pressure from the cooker settle on its own. Open the cooker and remove the chicken legs / chicken drumsticks. Set aside.
Now transfer the gravy to a pan. Let the gravy simmer until thick
It will take about 10-15 minutes for the gravy to become thick.
Once the gravy is thick, add in the chicken pieces back to the pan. Add in the pepper powder and the curry leaves.
Toss everything to combine. Roast for another couple of minutes. Spicy, lip smacking chicken leg pepper fry / chicken pepper fry / chicken drumstick pepper fry is ready. Serve with biryani or rice. It tastes well with parotta too!