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Kerala-Style Pepper Chicken Recipe
How to make Kerala-Style Pepper Chicken
A quick and easy dry roast chicken recipe - this Kerala-style pepper chicken is perfect for those who love spicy dishes. The usage of whole black peppercorns gives this dish a spicy and flavourful taste. It tastes best when served with some boiled rice.
- Total Cook Time 25 mins
- Prep Time 10 mins
- Cook Time 15 mins
Ingredients of Kerala-Style Pepper Chicken
- 500 gms Chicken
- 1 Onion (sliced)
- 1 Green Chilli
- 1 inch Ginger
- 1 pod Garlic
- 1/2 tsp Red Chilli Powder
- 1/4 tsp Coriander Powder
- 1/2 tsp Garam Masala
- 1/2 tsp Turmeric Powder
- 1/2 tbsp Whole Black Peppercorns
- 1 tsp Vinegar
- 1/2 tsp Fennel Seeds
- 1.5 tbsp Coconut Oil
- 1 sprig Curry Leaves
- to taste Salt
- 1/2 tsp Lemon Juice
- 1/4 tsp Pepper Powder
How to Make Kerala-Style Pepper ChickenHideShow Media
To begin with the recipe, you first need to marinate the chicken with lemon juice, turmeric powder, pepper powder and salt. Grind coarsely whole pepper and fennel seeds. Keep aside.
Next, heat coconut oil in a kadhai. Add sliced onion and green chilli. Let it saute on medium heat until golden brown.
Add finely chopped garlic, ginger. Mix well. Add red chilli powder, coriander powder, garam masala and salt.
Now, add the marinated chicken pieces and mix well. Add the vinegar, cover the kadhai and let it cook for sometime. PS: If there is too much water, allow it to evaporate on high heat.
Open, and add the coarsely grinded pepper powder. Mix well.
Allow the chicken to dry roast on low-flame for 4-5 mins or until it becomes blackish-brown in colour. Make sure to keep stirring it well.
Once done, sprinkle it with some fresh curry leaves and serve hot with rice.
Key Ingredients: Onion (sliced), Green Chilli, Ginger, Garlic , Red Chilli Powder, Coriander Powder, Garam Masala, Turmeric Powder, Whole Black Peppercorns, Vinegar, Fennel Seeds, Coconut Oil, Curry Leaves , Salt, Lemon Juice, Pepper Powder