Pepper Chicken Kerala Style

Marinate chicken for 10 minutes with 1/2 lemon juice, ½ teaspoon Thillai’s Erode Turmeric powder, ½ teaspoon Thillai’s Malabar Black pepper powder, and salt. Grind coarsely 2 teaspoon Thillai’s Whole Black Pepper and ½ teaspoon Thillai’s Fennel Seeds. Keep this aside while we make the base.

Heat an iron kadai with coconut oil. Add in the 2 sliced onions and 2 green chilies. Let it saute on medium heat till light brown 3-4 mins.

Add in the finely chopped 1 teaspoon ginger and 1 pod garlic, mix well for a minute. Add ½ teaspoon Thillai’s Kashmiri chilli powder, ½ teaspoon Thillai’s Nattu Malli Coriander powder, 1 teaspoon Thillai’s Garam Masala, and 1 teaspoon Thillai’s Erode Turmeric Powder. Mix well and add salt if needed.

Add in the marinated chicken. Mix well, 1 teaspoon add coconut vinegar, cover and cook. If there is water allow it to evaporate on high heat.

Open, and add ½ teaspoon Thillai’s Malabar Black Pepper Powder and mix well.

Let the chicken dry roast on low flame for another 5 minutes or until it becomes blackish brown in color. Make sure that you stir/mix it well, so that it does not stick to the bottom of the kadai.

Lastly sprinkle curry leaves and give a nice stir.

Serve kerala style  pepper chicken with rice.