A simple yet flavor packed savory chicken dish to add to your weekend preparation menu.Chicken pieces fried and then tossed with the flavorful masala and finally with the pour of curry leaves, all add up to its taste.Pair this spicy chicken pepper roast with your choice of rotis and enjoy.


Cooking Time:
20 Minutes

Fry pan, wok


For Marination:

Chicken-1 kg
Coriander leaves-1 cup
Ginger-2 tsp
Garlic-2 tsp
Pepper-2 tbsp
Salt to taste
Coconut oil -1/2 cup

For Masala:

Onion -2 nos.(large)
Tomato -2 nos.(medium)
Coriander powder-1 tbsp
Fennel powder-2 tsp
Pepper powder-4 tsp
Garam masala powder-2 tsp
Turmeric powder-1/2 tsp
Salt to taste
Water-1/4 cup

For Garnishing:

Ghee(clarified butter)-1 tbsp
Curry leaves-3 tbsp

How to Cook!

 Step 1
Take the coriander leaves, ginger, garlic,pepper,salt in a grinder and make a fine paste of it. Marinate the chicken with this paste and  refrigerate for about 2 hours.
Step 2
Fry the marinated chicken pieces in coconut oil and keep it aside.
Step 3
Take the same oil in another wok, heat it,add finely chopped onions and saute well. When the onion turns light brown, add the coriander powder, fennel powder, pepper powder, turmeric powder and garam masala powder and salt. Saute it for sometime and then add the tomatoes. Saute till the oil separates. Now, add the fried chicken and water,mix well and close with lid. Leave it for ten minutes in very low flame.
Step 4
Heat the ghee in a pan,add the curry leaves and pour it on top of the chicken masala. Pepper chicken roast ready to be served.

Let me know your review once you cook this spicy chicken pepper roast and serve it with your rotis..