Kerala style Pepper Chicken

By Ranveer Brar · 90 min

Ingredients

Instructions

1. Put the eggs, cornstarch, red chili powder, turmeric, garam masala (optional), black pepper, salt and curry leaves in a bowl with the chicken legs, mix well, and set aside to marinate.
2. In a dry pan, roast the cinnamon stick, coriander seeds, cumin seeds, cardamom and black peppercorns for 2-3 minutes until aromatic, then grind to a fine powder in a mixer and set aside.
3. Heat the oil in a handi, add the curry leaves and onions, and sauté until translucent.
4. Add the green chillies, salt and ginger garlic paste and cook for a minute.
5. Add the red chili powder and tomato puree and cook for 5-6 minutes on medium heat.
6. Add a little water and 2-3 heaped tbsp of the dry masala, and mix well.
7. Add ¼ cup water, curry leaves and the fried chicken, and simmer on medium heat until the chicken is cooked through.
8. Finish with the halved green chillies, curry leaves, lemon juice and black pepper, and mix well.
9. Transfer to a serving dish and garnish with coriander and lemon wedge.
10. In a kadai, heat oil for frying, add the marinated chicken and fry until tender, then drain on an absorbent sheet.

Summarized from Ranveer Brar's video. Watch it for the details.

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