Hailing from the land of spices, we have a strong liking for spices in our food. Our favorite is black pepper and we make a variety of pepper based dishes. My husband loves recipes with a dominant pepper flavor and if I borrow his words, this is our favorite “Nalla kurumulakitt varattiyedutha chicken roast” which translates to “Chicken sauteed and roasted in ground black pepper”.
On our initial days of cooking experiments, we tried this dish a lot of times and finally made it perfect to our taste. As the name suggests we wanted to make this dish with dominant pepper flavor in it. We were not quite happy with our initial results, but finally one day it happened!!! Chicken roast bursting with the aroma and flavor of black pepper and a slight tanginess from vinegar.
What makes this chicken roast unique is the use of freshly crushed black peppercorns which gives a fine aroma along with the wonderful flavor of black pepper. Though this dish is more of a medium spicy kind, you can adjust the heat to your liking. This goes well with rice, chapathi, porotta etc… Can you guess what we pair it often with? A bowl of hot kanji or rice porridge. It tastes delicious!!!
If you like taste of pepper in your dishes, you will love this chicken pepper roast. Do try it and let me know how it turned out for you. I would like to hear your comments and send me a pic of your creation. If you like it, share this page with your family and friends.
- Chicken cut in to medium sized pieces 500 gm
- Pepper powder 1 tsp
- Lime juice 1 tsp
- Turmeric powder ½ tsp
For Chicken Roast:
- Onion medium sized sliced 3 (makes around 3 cups)
- Ginger chopped 1½ tbsp
- Garlic chopped 1½ tbsp
- Green chili slit lengthwise 2
- Turmeric ¼ tsp
- Whole black peppercorns 2 tsp
- Garam masala powder ½ – ¾ tsp
- Fennel powder 1/2 tsp (Optional)
- White distilled vinegar 1 tsp
- Curry leaves
- Oil 1 to 2 tbsp
- Salt to taste
- Clean chicken pieces well and marinate it with ½ tsp turmeric powder, 1 tsp lime juice, 1 tsp pepper powder and salt for half an hour.
- Coarsely ground 2 tsp black peppercorns in a mixer/grinder.
- Heat oil in a wide opened pan. When it is hot enough, add chopped ginger and chopped garlic and saute on medium heat until the raw smell goes. This will take around 1 minute.
- Add the sliced onion and green chilies and saute on medium heat until the onion turns translucent.
- Add turmeric powder and ground pepper powder(reserve 1/2 tsp of pepper powder to use towards the end)and saute for a minute.Add garam masala, curry leaves and mix well.
- Now add the marinated chicken pieces, vinegar and enough salt and saute until the masala is well coated on chicken. Cover it with a lid and cook on medium flame for about 2 minutes until gravy starts boiling. Now simmer it and cook it covered until the chicken is well cooked.
- Once the chicken is cooked, open the lid, add the remaining 1/2 tsp ground pepper powder and 1/2 tsp fennel powder(which is optional) and cook it uncovered on high heat until the gravy is thick and is well coated on the chicken. Stir it carefully in between to avoid gravy sticking on the pan. Add few more curry leaves and give it a stir.
- Chicken pepper roast is ready. Serve it with rice, chapathi, porotta or any flat bread of your choice.
- I used chicken thighs for this roast. It tastes better with chicken with bones.
- If you want to marinate the chicken for more than half an hour, refrigerate it.
- Coconut oil enhances the taste of this roast. You can use any other oil of your choice.
- Since this is a dry roast, do not skimp on onions. It needs a good amount of onions to get it well coated with the masala.
- Curry leaves imparts a wonderful flavor and aroma to this dish.
- This is a medium spicy roast. If your spice tolerance is mild, you can omit green chilli. You can make it more spicy by adding more ground pepper. Adding more green chilli may change the flavor of this dish.I don’t recommend it.