Pepper Chicken

Ingredients :

For Marination :
Chicken with bones : 1.1 lb /1/2 kg (cut into medium size pieces)

Turmeric Powder : 1/4 tsp

Freshly crushed Whole Black Pepper Powder : 1/2 tsp

Lemon juice : 3/4 tsp  

Salt to taste

For Masala :

Shallots /Red Small Onion  /Kochu ulli  : 25-30 nos or Onion : 1 large ( finely sliced )

Garlic : 6 cloves (crushed )

Ginger : 1 medium sized pieces (crushed )

Green Chillies : 2-4 nos ( slit lengthwise)

Tomato : 2 medium sized  (chop and grind it to a paste )

Turmeric Powder : 1/4 tsp

Freshly Grounded Black Pepper Powder  : 2-21/2 tsp or to your tolerances level

Homemade Grama Masala : 1/2 tsp (To Make Fresh homemade masala: Fennel Seeds /Perum Jeerakam : 1 tsp, Cinnamon Stick/karugapatta : 2 inch pieces, Cloves/Grambu : 2, Star anise / Takkolam : 2, Green Cardamom //elakka : 2 pods (or) Use Store Bought Garam Masala : 1/4 tsp)

Coriander powder : 2 tsp

Grated coconut  : 1/2 cup
Curry leaves : 2 sprig
Salt to taste
Coconut oil : 2tbsp

Method of Preparation for Fresh Homemade Garam Masala :

1. Dry roast all the ingredients listed above for "To Make Fresh Garam Masala" and grind to fine powder and keep it aside. (Note : You can prepare this in bulk and store, but fresh masala taste too good or use store bought garam masala.)

Method of Preparation for Kerala Pepper Chicken : 

1. Clean and wash the chicken pieces with turmeric powder and drain it.
2. Marinate the chicken for 1/2 hr to 1 hrs with above listed ingredients 'For Marination' and set it aside.
3. Heat 1tbsp of coconut oil in a pan; add few curry leaves followed by crushed ginger, crushed garlic and saute for couple of minutes. Now add finely chopped shallots (or) onion (whichever you use) and green chillies; saute it over medium-low heat  till it turns to translucent.
4. Add coriander powder, turmeric powder and saute for a minute. Add ground tomato paste along with coupled of tbsp of water and cook till the tomatoes are nicely cooked and almost all water is evaporated.
5. Add marinated chicken pieces, mix it nicely and make sure that chicken pieces are coated with masala; adjust the salt and cook covered for around 20 minutes without adding water. 

6.  Now open the lid and then cook uncovered for another 10 more minutes. Now add freshly crushed black pepper powder, homemade garam masala, grated coconut and 1sprig of curry leaves. Combine everything well and cook it in a low flame till the chicken pieces dry and  have attained the light brown color (Note : Stir in between to avoid burning and it takes 10 minutes approximately.)

7. At this point add 1 tbsps of coconut oil and  dry roast it till browned up . Do not close the lid after adding oil to roast the chicken.

8 Once the chicken meat starts to fell apart and have attained the dark brown color then remove from the fire.  Keep covered for 10-20 minutes, let the flavor set.
9. Tasty Kerala Pepper Chicken is ready to serve.