Pepper Chicken Roast is a spicy dry chicken preparation with a lovely aroma of curry leaves and loads of spices.

It is an easy to make South Indian dish using both crushed black pepper corns as well as black pepper powder. You can also add diced capsicum in this recipe. It can be had as a starter or as a side dish as well.




Ingredients:
For marination
Chicken - 1/2 kg
Red chilli powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Black pepper powder - 1/4 tsp
Lemon juice - 1 tsp
Salt - to taste

For sauteing
Onion - 2 medium, sliced
Tomatoes -1 medium, chopped
Ginger garlic paste - 2 tsp
Garam masala powder - 1 tsp
Coriander powder - 2 tsp
Red chilli powder - 1 tsp
Black pepper powder - 1/2 tsp
Crushed pepper corns - 1 tsp
Green chillies - 2-3, slit lengthwise
Lemon juice - 1 tsp
Curry leaves - few
Salt - to taste
Oil

Method:
Marinate the chicken pieces with all the ingredients mentioned under marination. Keep aside

Heat oil in a kadhai, add curry leaves and green chillies. Fry for few minutes

Add onions and saute till it becomes soft

Add ginger garlic paste and cook till its raw smell disappears

Add the marinated chicken and cook on high heat for 7-8 minutes. 

Add tomatoes, red chilli powder, garam masala powder, coriander powder, pepper powder and salt. Cook till tomatoes are fully mashed up and oil separates

Add 1/4 cup of water and cook covered till the chicken is done

Add crushed pepper corns and lemon juice. Mix

Fry some curry leaves in oil and give a tadka over the cooked chicken

Your pepper chicken roast is ready to be served

Note: Be careful while adding salt the second time, since we have already added it while marinating the chicken