Pepper Chicken Roast Kerala

Pepper Chicken Roast Kerala

Cooking and Preparation Time 30 to 40 minutes     Serve to 3 to 4

INGREDIENTS:

• 500 gr Chicken (Boneless and Skinless) Cut into small cube size piece
• 1/2 tsp Pepper Powder For marinating
• 1 tsp Lemon Juice
• Salt
• 3 tbsp Coconut Oil
• 1 tsp Ginger Chopped Finely
• 1 tsp Garlic Chopped Finely
• 3 medium size Onion/Savola Sliced Thinly
• 2 Green Chili Slit into lengthwise
• 1 sprig Curry Leaves
• 1 tsp Crushed Fresh Black Pepper
• 1/2 Turmeric Powder
• 1 tsp Erachi Masala (or garam masala)
• 1 tsp Tomato sauce
• 1 tbsp Soya Sauce
• 1/4 tsp Crushed Black Pepper
• 1 sprig Curry leaves
• Salt
• Water
• 1 tsp Coconut Oil (Extra) For Garnishing

METHOD:

1. • Marinate Chicken pieces with pepper (to marinating), lemon juice and salt for chicken.
2. • Heat oil in a non-stick pan. Add onion, green chili and curry leaves, and fry until light brown. Add chopped ginger and garlic; stir until onion becomes golden brown.
3. • Low the flame, add 1 teaspoon crushed pepper, ½ teaspoon turmeric powder, 1 teaspoon garam masala. Mix well and stir until its raw smell disappears.
4. • Add 1 Teaspoon tomato sauce and 1 tablespoon Soya sauce, mix well.
5. • Add ¼ cup water to the spices and sauces, mix well and allow boiling.
6. • Add marinated chicken pieces and mix well until all pieces well coated with gravy.
7. • When chicken pieces starts to change in color, add ½ cup water. Mix well and allow it to boil in a low-medium heat. Taste and add salt if needed. (Refer notes)
8. • When the chicken is done and gravy is thickening, sprinkle extra pepper powder, curry leaves.
9. • Sprinkle some coconut oil; roast/fry the chicken pieces with the gravy until dry in texture.
10. • Turn off the heat and Keep Pepper chicken fry for 30 to 1 hour for setting purpose.
11. • Re heat and serve hot with boiled rice 

Source: Rani's Kitchen Magic