PEPPER ROAST CHICKEN
Ingredients
Chicken
|
1/2 Kg
|
Pepper powder
|
1 1⁄2 Teaspoons
|
Turmeric powder
|
1⁄2 Teaspoon
|
Lemon juice
|
1 1⁄2 Tablespoons
|
Salt
|
—
|
Onions
|
4
|
Ginger, crushed
|
1 1⁄2 Tablespoons
|
Garlic, crushed
|
1 1⁄2 Tablespoons
|
Green chilli, slit lengthwise
|
3
|
Whole black pepper
|
3 Tablespoons
|
Garam masala
|
2 Teaspoons
|
Sombu
|
1 Teaspoon
|
Curry leaves
|
—
|
Coconut oil
|
—
|
Marinate the cleaned chicken pieces with salt, pepper powder, turmeric powder and lemon juice. Keep it aside for 30 minutes.
Crush the whole black pepper and sombu keep it aside.
In a kadai, heat the oil. when hot enough, add the sliced onions and curry leaves and saute well.
When the onions are brown, add the ginger, garlic and green chilli. Saute well till the aromatics release their flavour.
Add garam masala, aniseeds powder and crushed black pepper and sombu. Saute well.
Add marinated chicken pieces and stir around till the chicken pieces are well coated with the masalas. Don't add water.
Cover and cook for 20 minutes.
Now open the lid and cook until the water evaporates.
Add 1 tbsp oil and saute it till it gets roasted and the oil gets separated.
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