Spice Eats

Pepper Chicken Roast Recipe | Dry Pepper Chicken Roast | Pepper Chicken Fry | Pepper Chicken Dry | Pepper Chicken Sukka | Spicy Chicken Roast Recipe | Spicy Pepper Chicken Fry | Chicken Fry Recipe 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 blended: - 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 chopped -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 - Crushed black peppercorns-1/2 tsp - Salt-around 1/4 tsp to season - Oil-3-4 tbsp Preparation: - Wash and cut the chicken into small pieces. Add all the ingredients for marination and mix well. Set aside for 60 mins. - Dry roast the spices and curry leaves on low heat for around 3 mins. Remove onto a plate to cool. - Grind to a coarse powder. - Peel and fine chop the ginger and garlic, slice the green chillies. - Also slice the onions. - Take out the curry leaves. Process: - Heat groundnut oil in a kadhai and add the mustard seeds. Once it splutters add the curry leaves. - Now add the fine chopped ginger, garlic and sliced green chillies . Fry on low heat for around 2 mins and then add the marinated chicken . - Mix and bhuno/sear on medium heat for around 3 mins. - Now reduce heat to low and cover & cook on low heat for around 5 mins. Remove lid and give a stir after 5 mins. Close lid again and cook on low heat for another 5 mins till the chicken pieces are little browned. After 10 mins remove lid and add the blended coarse powder (6 tsp), 1/2 tsp garam masala powder, sliced 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 lid and give a stir after 8 mins. Place the cover again. - After another 8 mins remove lid, the colour should have become dark. - Remove 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 mins. - Serve with rice or parotta. #pepperchickenroast #pepperchickendry #pepperchickenfry #pepperchicken #chickenfry #spiceeats #spiceeatschicken