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Spicy South Indian Pepper Chicken Fry (Milagu Varuval) - Side dish for Rasam Rice

South Indian Pepper Chicken Fry (Milagu Varuval)

An authentic South Indian Pepper Chicken Fry (Milagu Varuval) made with a freshly roasted and ground spice blend of peppercorns, fennel, and cumin. This spicy, aromatic Chicken Pepper Dry requires no marination, making it perfect for beginners, bachelors, and busy home cooks. A delicious, home-style side dish that pairs perfectly with Rasam Rice or Chapati
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 3 servings
Course: Side Dish, starter
Cuisine: south indian
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

For Fresh Masala Powder
  • 2 tsp Cumin Seeds
  • 2 tsp Pepper
  • 2 tsp Fennel Seeds
For the Chicken Fry
  • 1 kg Chicken
  • 4 tsp Oil
  • 2 tsp Ginger-Garlic Paste
  • 1 strand Curry Leaves
  • ½ tsp Turmeric Powder
  • ½ tsp Garam Masala
  • 2 nos Big Onions sliced
  • Salt - to taste
  • Coriander Leaves - for garnish

Equipment

  • 1 Heavy Bottom Pan

Method
 

Masala Prepration
  1. Dry roast the whole spices on low flame for 3 minutes until fragrant. Grind to a coarse powder once cooled
Cooking Process
  1. Heat oil in a pot and add a pinch of fennel seeds, sliced onions and curry leaves. Saute until onions turn soft.
  2. Add ginger garlic paste and saute until onions turn golden brown.
  3. Add turmeric powder, garam masala and salt. Mix well.
  4. Add chicken, mix, cover and cook for around 20 minutes until the chicken turns tender.
  5. Add the freshly ground masala. Saute for 5-8 minutes on low flame until the masala coats the chicken and it turns a deep, glossy brown
  6. Garnish with coriander leaves and serve hot.

Notes

  • Use sesame oil or gingelly oil for a rich traditional flavor.
  • Adjust pepper according to your spice level preference.
  • Avoid over roasting the masala to prevent bitterness.