Kerla Style Pepper Chicken

• Ingredients

  • Chicken: 750 gms
  • Onion: 2, sliced
  • Green chilies: 2, slit
  • Ginger: 1 .5 inch
  • Garlic: 1 pod
  • Kashmiri chili powder: ½ tsp
  • Coriander powder: ½ tsp
  • Garam masala: 1 tsp
  • Coconut Vinegar: 1 tbsp
  • Turmeric powder: 1 tsp (divided
  • Pepper powder: ½ tsp
  • whole black peppercorns: 2 tbsp
  • Fennel Seeds: ½ tsp
  • Coconut oil: 3 tbsp
  • Curry Leaves: 2 sprigs
  • Salt: ¾ tsp
  • Lemon: Juice of ½ lemon

Found on honestcooking.com

Description

Ingredients

• Chicken: 750 gms
• Onion: 2, sliced
• Green chilies: 2, slit
• Ginger: 1 .5 inch
• Garlic: 1 pod
• Kashmiri chili powder: ½ tsp
• Coriander powder: ½ tsp
• Garam masala: 1 tsp
• Coconut Vinegar: 1 tbsp
• Turmeric powder: 1 tsp (divided)
• Pepper powder: ½ tsp
• whole black peppercorns: 2 tbsp
• Fennel Seeds: ½ tsp
• Coconut oil: 3 tbsp
• Curry Leaves: 2 sprigs
• Salt: ¾ tsp
• Lemon: Juice of ½ lemon

Directions

• Marinate chicken for 10 minutes with lemon juice, ½ tsp turmeric powder, ½ tsp pepper powder, and ½ tsp salt. Grind coarsely whole pepper and fennel seeds (saunf). Keep this aside while we make the base.
• Heat an iron kadai (preferably) with coconut oil. Add in the sliced onions and green chilies. Let it saute on medium heat till light brown (3-4 mins).
• Add in the finely chopped ginger and garlic, mix well for a minute. Add Kashmiri chilly powder, coriander powder, garam masala, and turmeric powder. Mix well add salt if needed.
• Add in the marinated chicken. Mix well, add coconut vinegar, cover and cook. If there is water allow it to evaporate on high heat.
• Open, and add in the coarsely grinded pepper powder and mix well.
• Let the chicken dry roast on low flame for another 5 minutes or until it becomes blackish brown in color.Make sure that you stir/mix it well, so that it does not stick to the bottom of the kadai.
• Lastly sprinkle curry leaves and give a nice stir.
• Serve nadan pepper chicken with rice.