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Chicken Marich Pani

Chicken Marich Pani (Chicken Pepper Fry)

Chicken Marich Pani is a spicy and flavorful dish featuring marinated chicken cooked with aromatic spices, caramelized onions, ginger-garlic paste, and a tomato puree base. It's garnished with crisp curry leaves and fresh coriander, served with lemon wedges for a tangy finish.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Side Dish
Cuisine Odia Cuisine
Servings 5

Ingredients
  

  • 750 grams 750 grams (300 grams on the bone, 450 grams boneless)

First Marinade Masala:

  • 20 grams ginger & garlic paste
  • 1 tbsp haladi paste
  • 1 tbsp salt
  • 1 tbsp salt
  • 1 tbsp oil

Spice Masala:

  • 3 dried red chilies
  • 1 cinnamon stick
  • 20 gram coriander seeds
  • 10 gram black peppercorns
  • 2 tbsp fennel seeds
  • 1-2 cloves
  • curry leaves

For The Curry:

  • 60 ml mustard oil
  • 1 tbsp mustard seeds
  • 8-10 curry leaves
  • 3 dried red chilies
  • 200 gram onions, finely diced
  • 15 grams each of ginger & garlic paste
  • 1 tsp Red mirch Powder
  • 3 grams long pepper (pipli)
  • 10 grams freshly ground black pepper
  • 200 grams tomatoes pureed
  • Coriander leaves
  • Coriander leaves (for garnish)
  • Lemon wedges (for serving)

Instructions
 

Marinate the Chicken:

  • Mix all ingredients listed under the marinade, add chicken, coating the pieces well. Set aside for 2 hours.

Prepare Spice Masala:

  • Dry roast all ingredients listed under Spice Masala until aromatic. Cool completely and grind to a fine powder.

Prepare Spice Masala:

  • Dry roast all ingredients listed under Spice Masala until aromatic. Cool completely and grind to a fine powder.

Cook the Curry:

  • Heat oil in a pan, add mustard seeds, curry leaves, and dried red chilies. When mustard seeds pop, add onions.
  • Sauté onions for 15-20 minutes until they turn a nice dark brown.
  • Add ginger-garlic paste, sauté for 2 minutes, splash a tablespoon of water if needed.
  • Add chili powders, long pepper, freshly ground black pepper, and 15 grams of the prepared masala (bottle the rest for later use). Sauté for 1 minute.
  • Add pureed tomatoes, cook over low heat until they disintegrate.

Cook the Chicken:

  • Turn heat to high, add the chicken, and bhuno (sauté) for 7-10 minutes until well coated and juices are released.
  • Add 1 cup of water, cover, and cook until the chicken is done. Adjust gravy consistency as needed. Taste and balance out flavors.

Final Touch:

  • When ready to serve, heat 1 tablespoon of oil, add curry leaves, and fry them till crisp. Pour the tarka over the dish.
  • Garnish with coriander leaves and serve with lemon wedges.

Serving Suggestion:

  • Serve hot with rice, naan, or your preferred bread.