Name: Pepper Fry Chicken Ribs
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 500 g Chicken ribs; 2 tbsp Black peppercorns; 2 sprigs Curry leaves; 1 tbsp Ginger-garlic paste; 0.5 tsp Turmeric powder; 2 pcs Green chilies; 3 tbsp Cooking oil; 1 tsp Fennel seeds; 1 tbsp Lemon juice; 1 tsp Salt

Appetizers & Starters

Pepper Fry Chicken Ribs

These succulent chicken ribs are tossed in a robust blend of freshly cracked black pepper and aromatic curry leaves. Perfectly crispy on the outside and tender inside, they make for an irresistible appetizer or side dish for spice lovers.

Prep

15m

Cook

25m

Serves

Calories

320kcal

Qty	Ingredient
500 g 500 g	Chicken ribs
2 tbsp 12 g	Black peppercorns
2 sprigs 2 sprigs	Curry leaves
1 tbsp 15 g	Ginger-garlic paste
0.5 tsp 1 g	Turmeric powder
2 pcs 2 pcs	Green chilies
3 tbsp 45 ml	Cooking oil
1 tsp 2 g	Fennel seeds
1 tbsp 15 ml	Lemon juice
1 tsp 5 g	Salt

2 Method

Step 1. Marinate the chicken ribs with turmeric powder, ginger-garlic paste, and a pinch of salt. Let it rest for 15 minutes.

Step 2. Dry roast the black peppercorns and fennel seeds in a pan until fragrant, then coarsely crush them using a mortar and pestle.

Step 3. Heat oil in a heavy-bottomed pan or wok over medium heat. Add the curry leaves and slit green chilies, allowing them to crackle.

Step 4. Add the marinated chicken ribs to the pan. Sauté on high heat for 3-4 minutes to sear the meat.

Step 5. Lower the heat, cover the pan, and cook for about 10-12 minutes until the chicken is tender and cooked through, stirring occasionally.

Step 6. Remove the lid and increase the heat to evaporate any excess moisture. Add the crushed pepper and fennel mixture.

Step 7. Toss the chicken well for 2-3 minutes until the ribs are coated in the spice mix and turn slightly crispy.

Step 8. Garnish with fresh coriander if desired and a squeeze of lemon juice before serving hot.

·
Always use freshly cracked black pepper for the best aromatic punch; pre-ground pepper loses its oils and heat.
·
Do not add water during the cooking process; the chicken should cook in its own juices and oil for a 'dry fry' texture.
·
If you want extra crunch, you can lightly dust the chicken ribs in cornstarch before frying.
·
Curry leaves are essential for the authentic South Indian flavor profile—do not skip them!

? FAQ

What are chicken ribs?

Chicken ribs are usually a cut of meat from the shoulder or the back of the chicken, containing a small bone which makes them perfect for finger food.

Can I make this in an air fryer?

Yes! Toss the marinated chicken with the oil and spices, then air fry at 400°F (200°C) for 15-18 minutes, shaking halfway through.

Is this dish very spicy?

It has a significant kick from the black pepper, but you can adjust the heat by reducing the amount of peppercorns or omitting the green chilies.

Can I use boneless chicken?

Absolutely. You can use boneless thighs or breast cut into bite-sized pieces, though the cooking time may be slightly shorter.