Pepper Chicken Roast Dish|Dry Pepper Chicken Roast|Pepper Chicken Fry|Pepper Chicken Dry|Pepper Chicken Sukka|Spicy Chicken Roast Dish|Spicy Pepper Chicken Fry|Chicken Fry Dish

Ingredients for Pepper Chicken Roast:

( Tsp- Teaspoon; Tbsp- Tablespoon )

– Chicken, curry cut pieces -550 gms

For Marination:
– Turmeric powder-1/ 4 tsp
– Kashmiri Chilli powder-1 tsp
– Salt-1 tsp
– Lemon juice-1.5 tsp

Spices to be roasted and coarsely mixed:
– Coriander seeds- 3 tsp
– Black peppercorns- 1 tsp
– Fennel seeds- 1 tsp
– Curry leaves- 25 small leaves

Tempering:
– Mustard seeds -3/ 4 tsp
– Curry leaves-20-25 nos
– Garlic, fine chopped – 3 tsp (14 gms).
– Ginger, fine sliced -2 tsp (9 gms).
– Green chillies, sliced- 2( 8 gms).

Other Ingredients:.
– Red Onions, sliced – 2 medium (130 gms ).
– Curry leaves- 20-25.
– Lemon juice – 1.5 tsp.
– Garam masala powder-1/ 2 tsp.
– Squashed black peppercorns-1/ 2 tsp.
– Salt-around 1/4 tsp to season.
– Oil-3-4 tablespoon.

Preparation:.

– Wash and cut the chicken into small pieces. Include all the components for marination and mix well. Set aside for 60 mins.
– Dry roast the spices and curry leaves on low heat for around 3 mins. Get rid of onto a plate to cool.
– Grind to a coarse powder.
– Peel and great slice the ginger and garlic, slice the green chillies.
– Also slice the onions.
– Get the curry leaves.

Process:.

– Heat groundnut oil in a kadhai and include the mustard seeds. Once it splutters add the curry leaves.
– Now include the fine sliced ginger, garlic and sliced green chillies. Fry on low heat for around 2 minutes and then include the marinated chicken.
– Mix and bhuno/sear on medium heat for around 3 mins.
– Now decrease heat to low and cover & cook on low heat for around 5 minutes. Remove cover and offer a stir after 5 minutes. Close cover once again and cook on low heat for another 5 mins till the chicken pieces are little browned. After 10 minutes eliminate lid and add the mixed coarse powder (6 tsp), 1/2 tsp garam masala powder, sliced up onion and a pinch of salt.
– Mix and fry 1-2 mins on medium heat.
– Cover & cook on low heat for around 8 mins.
– Remove cover and provide a stir after 8 mins. Place the cover again.
– After another 8 minutes remove lid, the colour ought to have become dark.
– Get rid of lid & finish with 1/2 tsp crushed peppercorns, the curry leaves and a dash of lemon.
– Increase heat to medium and give a stir for around 2 minutes.
– Serve with rice or parotta.

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