Air fryer recipe · Mains
Pepper Chicken Fry
Chicken tossed in a bold, coarse black pepper masala and air fried dry with curry leaves.
- 30 minTotal time
- 190°CAir fryer
- 3Serves
- Non-vegetarianDiet
Nutrition per serving
- 260kcal
- 35.3 gprotein
- 9.8 gcarbs
- 9.9 gfat
- 2.3 gfibre
Per serving, about 3 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- chicken500 g
- black pepper1.5 tbsp
- ginger garlic paste1 tbsp
- turmeric0.5 tsp
- onion1 medium
- curry leaves2 sprigs
- oil1 tbsp
Method
Crush the pepper
Coarsely crush the black pepper in a mortar or under a rolling pin so it stays gritty and bold. Whole-crushed pepper clings to the chicken and gives sharp bursts of heat that fine powder cannot.
Marinate
Mix the chicken with the crushed pepper, ginger garlic paste, turmeric, oil and salt until every piece is coated. Rest it for 20 min so the flavours soak in and the pepper grips the surface.
Add onion and leaves
Preheat the air fryer to 190°C. Arrange the chicken in a single layer and scatter the sliced onion and curry leaves on top so they crisp and perfume the meat as it cooks.
Air fry
Air fry at 190°C for 20 min, turning once, until the chicken is cooked through with no pink at the centre and the juices run clear. Turning helps both sides brown into a peppery crust.
