Chicken Pepper Roast||Naadan Pepper Chicken||Kerala Style|Kurumulaku Chertha Chicken Roast|Ep No :42

Chicken pepper roast is a spicy roast prepared with pepper as main ingredient.Its a delicious tasty , spicy chicken dish , goes well with Appam, Chapathi,Idiappam, Pathiri and even Rice,This is an authentic taste from Gods own country.Its a great recipe during Easter, Christmas and any of the festivals and parties.Its always taste good when prepared with chicken pieces with bone.Roast chicken to coat spicy thick masala and prepare chicken as tender and juicy.Its a wonderful side dish prepared with chicken pieces.

Ingredients

Chicken ( with bone ) - 500 grams
Turmeric powder - Half teaspoon
Ginger garlic paste - One teaspoon
Pepper chicken - One teaspoon
Curry leaves - 3 sticks
Lemon juice - Juice of a half l emon
Coconut oil - 5 tablespoon
Onion - 4 Nos
Tomatoes - 3 Nos
Garlic - 10 Nos
Ginger - A small piece
Kashmiri dry red chili - 10 Nos
Whole pepper - One teaspoon
Fennel seeds - One and half teaspoon
Cumin seeds - Half teaspoon
Coriander seeds ( Whole ) - Half teaspoon
Cardamom - 4 Nos
Cloves - 4 Nos 
Cinnamon - A small stick
White whole pepper - Half teaspoon
Kashmiri red chili powder - Half teaspoon
Garam masala - One teaspoon
Curd - 4 Teaspoon
Hot water - Half teaspoon
Crushed pepper - Half teaspoon
Salt - As per taste



Method of preparation

 Take 500 grams of medium sized chicken, clean wash and drain well
Those chicken pieces with bones gives better taste than boneless
Take quarter teaspoon turmeric powder, one teaspoon ginger garlic paste , one teaspoon pepper powder, a stick of fresh curry leaves, juice of a half lemon , one teaspoon coconut oil and required stone salt.
Mix and marinate chicken pieces, allow to rest for minimum 30 minutes
Take 4 onion, 3 tomatoes, 10 garlic , a piece of ginger and 2 sticks of fresh curry leaves
Chop onion and tomatoes lengthwise, cut garlic into two and cut ginger very thin
Take 6 dry kashmiri chili, one teaspoon whole pepper, one and half teaspoon fennel seeds, half teaspoon cumin seeds, half teaspoon whole coriander seeds, 4 cardamom, 4 cloves and a stick of cinnamon
Grind altogether and make it as possible
Keep an earthen pot and add 4 tablespoon of coconut oil
To the heated oil add 4 dry kashmiri chili , half teaspoon white whole pepper
When pepper splutters add chopped onion along with half teaspoon stone salt
Mix well and roast onions on a medium to low flame
When onion starts changing its color,add chopped ginger and garlic, stir well along with onion
When onion turns dark brown color add chopped tomatoes
Mix well and cook tomatoes
When tomatoes are cooked well, keep flame on a very low level and add half teaspoon turmeric powder, half teaspoon kashmiri red chili powder, one teaspoon garam masala, a stick of fresh curry leaves and prepared masala mix
Mix well until the raw smell of spices goes off
Now add 4 teaspoon thick curd, mix well and cook until it becomes dry
Add marinated chicken pieces and mix well
Add half glass of hot water, mix well , cover and cook on medium flame
Stir in between to avoid sticking at the bottom
When it starts to boil, check salt and ad if required
Check chicken for its cooking level
If its cooked well, dry remaining gravy without closing with lid
You can dry roast chicken pieces of your choice
The more you keep roasting on a low flame the more it becomes dry roast and get even more dark color of pepper
Check flavor, taste and spice level
Have a mix and switch off the flame
Serve after 5 minutes
After 5 minutes it even becomes dry and dark in color , serve hot
Delicious chicken pepper roast is ready to serve
Best with Appam, Idiappam,Pathiri,Chappathi,Bread and even with Hot rice, preferably Kerala matta rice along with a gravy and potato roast as a side dish

Prepare and give us a feedback

Share photos of prepared dish in Facebook too.
Thank you all..

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