Pepper Chicken Roast

   Chicken-750gms
Lemon juice-1tbsp
Turmeric powder-1/4tsp
Pepper Powder-1&1/2tbsp
Salt
   Onion(sliced)-3
Garlic cloves(sliced)-3
Ginger(chopped)-1tbs
Green chilly-2
Tomato(sliced)-1
Thengakothu(coconut pieces)-1/4cup
   Coconut oil-1tbs
Mustard seeds-1tsp
Fennel seeds-1/2tsp
Cloves-3
Cinnamon-1piece
Cardamom-2
   Curry leaves-2springs
Coriander leaves(chopped)-1tbsp

Pepper Chicken Roast

Marinate chicken pieces with lemon juice,turmeric powder,pepper powder and salt.Keep it aside for an hour.

Heat 1tbsp coconut oil in a pan.Splutter mustard seeds,fennel seeds,cloves ,cinnamon and cardamom.
Add onions, green chilly ,ginger ,garlic and coconut pieces.Fry until golden brown.Add marinated chicken pieces and fry on high flame for 2-3 minutes.Add tomato pieces and curry leaves.Cover and cook on low flame for 12-15 minutes.Stir 5-6 times during cooking.
Then open it and cook until gravy thickens. Garnish with fresh coriander leaves.

Pepper Chicken Masala is one of the popular dishes from my kitchen. Sundays are always special with different varieties of chicken. We make Biryani, Gravy most of the weeks. But sometimes we prefer to make sambar or rasam and have it with this pepper chicken. I like this one a lot because of its strong pepper taste.Chicken and pepper are inseparable and this one turns out as a great side dish for sambar and rasam rice. Yummy recipe which will never fail.

Indian Style Pepper Chicken is a party recipe too. When you are planning for a spicy treat for your friends and loved one make sure you pick this dish. It is easy to make and definitely goes well with rice and Indian Breads. You can also make it completely dry by omitting the tomatoes. Why wait till a party try this peppery chicken this weekend and relish !!

Preparation Time - 10 minutes

Cooking Time - 15 - 20 minutes

Serves - 2 - 4

Ingredients

Chicken - 1/2 kg or 1 lb
Onion (medium size) - 2 no
Tomato (medium size) - 1 1/2 no
Ginger Garlic paste -1 1/2 tsp
Green Chilly - 2 no
Chilly Powder - 1/2 tsp
Garam masala - 1/4 tsp
Turmeric powder - 1/4 tsp
Pepper Corns - 2 - 2 1/2 tsp
Fennel seeds - 1 tsp
Cinnamon - 2 no (medium size pieces)
Cardamom - 2 no
Curd - 2 tsp
Lemon juice - 1 tsp
Salt - for taste
Oil - 3 - 4 tsp

Preparation

Wash and cut the chicken into medium size pieces and pat dry.

Marinate the chicken with the chilly powder, turmeric powder, little salt, curd, lemon juice for about 15 - 30 minutes.

Chop the onions into thin slices.

Grind the pepper into a coarse powder.

Method

Heat oil in a kadai add cinnamon, cardamom and fennel seeds in medium flame.

Next add finely chopped onions, curry leaves and saute well until the onion turns translucent.

Add the ginger garlic paste, split green chilly saute in low flame until the raw smell goes away say 2 minutes or so.

Next add the finely chopped tomatoes and saute well until tomatoes are cooked and oil oozes out.

Add chicken, salt and saute well until the masala is well coated onto the chicken.

In medium flame allow the chicken to cook. No need to add water, as the chicken will leave water.

When the chicken is 3/4th cooked add garam masala and saute well.

Next add coarsely powdered pepper corns and mix well and cook for 5 - 7 minutes or so and turn off the stove.

Sprinkle the lemon juice and garnish with chopped coriander leaves.

Serve with rice, chapati.

Notes

We have chilly powder, green chilly and pepper in the recipe. So adjust the ingredients according to your desired spice level.

Adding tomato gives a masala kind of dish. If you want it to be dry then omit the tomatoes.

You can use chicken with or without bones.

- See more at: http://www.frommyhomekitchen.com/2010/01/pepper-chicken.html#sthash.Uw630iOX.dpuf