Go Back
4.86 from 7 votes
Pepper Chicken - Pepper Delight #pepperdelightblog #recipe #pepperchicken #chicken #nadan #murghkalimirch #kerala #chickendryroast #chickenroast #chickencurry #christmas #easter #christianrecipes #pepper #spicy #indian
Print
Pepper Chicken
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
 

Treat your Palate to this Roasted Pepper Chicken, spiced with the Goodness of Freshly crushed Black Pepper Corns and Curry Leaves…!! 

Course: Main Course, Side Dish
Cuisine: Indian
Keyword: chicken dry roast, chicken roast, pepper chicken
Servings: 5
Author: Akhila
Ingredients
For marination
  • 2 lb chicken (bone-in preferred)
  • 1 tbsp pepper powder
  • 2 tbsp lemon juice
  • ½ tsp salt
For chicken masala
  • 2 medium sized onion (sliced)
  • 3 green chilies (slit)
  • 1 tbsp ginger garlic paste
  • 1 tomato (chopped)
  • 1 tsp turmeric powder
  • 1 tbsp coriander powder
  • 1 tbsp garam masala
  • 3 tbsp crushed pepper corns
  • 2 sprigs of curry leaves
  • Oil as required
  • Salt as required
Instructions
  1. Clean and cut chicken into medium sized pieces.
  2. Marinate the chicken with lemon juice, salt and pepper for half an hour.
  3. Heat oil in a pan on a medium flame and add curry leaves, sliced onions, along with a little salt. Saute until the onions become translucent and golden brown.
  4. Add the green chilies and ginger garlic paste to the onions and saute for another 2 minutes until its raw smell subsides.
  5. Add chopped tomatoes and cook until the tomatoes turn mushy.

  6. Add turmeric powder, coriander powder, garam masala, crushed pepper (2 tbsp), and saute for a minute. Follow by adding the marinated chicken and mix well with the masala. Place the lid of the pan and allow it to cook on a low flame for 10-15 mins.

  7. During the cook, the water from the chicken oozes out forming a gravy in which it gets cooked, and so you do not need to add extra water. This recipe is a dry version of the dish, but if you prefer it to be wet or with gravy, you can add water as needed.

  8. Once the chicken is cooked and the water is dried out, roast it on a low flame for 4-6 mins by adding a little oil, crushed pepper corns (1 tbsp), and curry leaves.

  9. Switch off the flame and allow it to sit with a closed lid for few minutes before serving.

  10. Serve with rice, naan, malabar paratha or roti.

Notes
  • You can vary the amount of pepper powder and green chilies to suit your spice level.
  • The garam masala I have used in my recipe has been bought from an Indian store (Sakthi garam masala). You can also use a homemade masala which is preferable.
  • Using of coconut oil is the best for all authentic Kerala recipes.