• Sheetal Jandial

Stir-fried chicken

Updated: Apr 7


This recipe is really just my take on a recipe somewhere between a chicken pepper fry and chilli chicken.

Serves 4

Time taken Marination: minimum 2 hours

Prep: 10 – 15 minutes

Cooking: 8 – 10 minutes


Ingredients to make Stir-Fried Chicken


Part 1: Marination

300 gms chicken – cut in to smallish pieces

1 tbsp ginger – finely chopped

1 tbsp garlic – finely chopped

1 tsp freshly ground black pepper

1 tsp salt


Part 2: Cooking

1 tbsp cooking oil (one with a high smoking point)

8 – 10 curry leaves

½ tsp mustard seeds

2 green chillies – diagonally sliced

Marinated chicken

1 tsp garam masala / chicken masala

½ tsp freshly ground black pepper

2 medium size onions – sliced lengthwise

1 capsicum / bell pepper – sliced lengthwise

Salt to taste, if required


Method of making Stir-Fried Chicken


Part 1: Marination


Marinate the chicken pieces with ginger, garlic and salt. Keep aside at ambient temperature (unless its summer) in case marinating for a couple of hours. If marinating overnight, store in a refrigerator.


Part 2: Cooking


Bring the chicken to room temperature, if stored in a refrigerator.


Add 1 tbsp cooking oil in a frying pan on medium high heat. Add mustard seeds and curry leaves – once these splutter, add chicken.


Avoid stirring the chicken for a minute or so allowing it to cook through on one side. Add garam masala or chicken masala, as per your preference, and black pepper powder.


Continue to cook the chicken, stirring occasionally and once almost done, add onions. Once the onions turn pink, add capsicum. Cook for another minute or so, lightly cooking the capsicum. Adjust salt to taste. The onions and capsicum should still hold shape and have a bite.


Serve as a snack on its own, with Malabar parotta or steamed rice. Tastes great with idli too!



Do take a look at the other snacks & appetisers / recipes and simple Indian meal ideas.


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