Aug 28, 20201 min read

Nadan Pepper Chicken Roast

1.Chicken: 1 kg

Turmeric powder-1/2 tsp

Pepper powder-1/2 tsp

Salt to taste

Lime-1/2

Marinate the chicken pieces with all the above ingredients for half an hour.

2.Onion: 2 big

Green chilies: 2-3

Ginger: 1 “

Garlic: 5-6

Curry leaves-1 sprig

Coconut oil-2 tbsps

Heat oil and add the curry leaves and then the green chillies slit,& the sliced onions.Saute this till onions starts to brown.Add the crushed ginger & garlic and sauté till browned.

3.Chilli powder:3/4 tsp

Coriander powder: ½ tsp

Turmeric powder-1/2 tsp

Add the above masalas and sauté for a minute.Now add the marinated chicken to this and some salt and stir in.Cover and cook for 6 -7 minutes.

4.Garam masala: 1 tsp

Coconut Vinegar: 1 tbsp

Whole black peppercorns: 2 tbsp

Fennel Seeds: ½ tsp

Curry Leaves: 1 sprig

Coriander leaves-few

Grind coarsely whole pepper and fennel seeds (saunf). Now add the coconut vinegar, garam masala and ground pepper & fennel,and continue to cover and cook. If there is water allow it to evaporate on high heat.

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 coriander leaves and stir in.

Serve nadan pepper chicken with rice or chappathis.Today I added some French FrIes fried in my Tefal Actifry to decorate the Nadan Pepper Chicken.

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