Kerela Style Pepper Chicken

This recipe was introduced by my sister who had once randomly sent me a text saying that she had made the most wonderful and lip smacking chicken, packed it as office lunch for her hubby dear. Result: co-workers happy and hubby happier and everyone asking for more!! I casually asked her to mail me the recipe which she promptly and excitedly did. But somehow it got lost in all the trash and junk mail or say I was just too lazy to go through it. Then one fine day on her visit to the city, I had the opportunity to actually taste this delight. It instantly took over my taste buds. It was so different from the regular masala chicken that we normally make in our kitchens and surprisingly easy too!! So here goes the recipe…this one would surely leave you drooling for more!!

Ingredients

Chicken - 400-500 gms, cut into medium size pieces

For Marination

•Pepper powder - ¼ tsp

•Lemon juice - 1 tsp
•Salt

For Masala

•Onion - 2 med-large, sliced
•Ginger & garlic - 2 - 21/2 tsp each, grated/crushed
•Green chilli - 1-2, slit lengthwise
•Whole Black pepper - 1¼ tsp
•Garam masala - ½ tsp
•Fennel powder - ¼ tsp
•Turmeric powder - ¼ tsp
•Chicken/meat masala - ½ tsp (optional)
•Soya sauce - 1 tsp
•Tomato sauce - 1 tsp
•Curry leaves
•Coconut oil/dessicated coconut
•Salt

Instructions

1.Marinate the cleaned chicken pieces with salt, pepper powder & lemon juice. Crush the whole black pepper (do not powder).
2.Heat oil in a pan & add sliced onion. Let it brown. Add grated/crushed ginger and garlic, green chilli and curry leaves. Let it cook till the raw smell goes, around 3-4 mins. Add crushed pepper, turmeric powder, garam masala, fennel powder and chicken/meat masala (if using). Mix well. Cook for another 2-3 mins. Add soya and tomato sauce/ketchup. Mix well.
3.Add ¼ cup water and salt and mix well. Add marinated chicken pieces. Combine everything well and make sure that chicken pieces are coated with masala. When chicken starts changing the color add ½ cup water & mix well.
4.Let it boil. Reduce flame and cover and cook it till the chicken is done. Check in between, give a stir and add more water only if required. Once the chicken is done, remove the lid, add some curry leaves and continue cooking for another 5-7 mins on low flame, just to roast it a little more. Remove from fire. The dish will get a darker shade once it rests.
5.Garnish with onion & lemon/lime.