Chicken, prepared with caramelized onions and a handcrafted blend of spices, is an absolutely delectable treat.
In Kerala, there is a plethora of methods for preparing chicken dishes, with chicken curry being the most renowned. Yet, another much-loved favorite is the Chicken Pepper Roast. It’s a dry roast, and to elevate its flavors, a homemade spice mix is incorporated, infusing this dish with irresistible aromas and taste.
This spice blend includes whole black peppercorns, which provide the essential spiciness, eliminating the need for chili powder in this recipe.
The chicken is initially simmered in a covered saucepan, and towards the end, it is stir-fried until those delightful browned spots emerge on the meat.
You can savor this roast with a variety of accompaniments, such as chapati, poori, appam, palaada, parotta, and more.
- Fennel seeds- 1 tbsp (must add)
- Whole black peppercorns- 1 to 2 tsp, based on your spice level
- Dried red chilies- 3
- Whole cardamoms- 3
- Whole cloves- 2
- Whole cinnamon- 2-inch slice
- Coconut oil- 2 tbsp
- Ginger-garlic, crushed- 2 tbsp
- Dried bay leaves- 2
- Shallots, sliced- 3 large shallots or 8 small onions
- Onions, sliced thin- 2
- Green chilies, halved- 1 to 2
- Curry leaves- 1 sprig
- Add the prepared spice mix
- Coriander powder- 1 tsp
- Turmeric powder- ⅛ tsp
- Salt- 1½ tsp
- Tomatoes, sliced- 2
- Chicken legs or bone-in pieces- 7 to 8 pieces
- Warm water- ½ cup
- I've taken 7 skinned chicken legs, bone-in chicken pieces have to be used for better taste. Put a few lines or gashes over the meat.
- To a blender jar, add all the spices mentioned for making the homemade spice mix, grind to a fine powder, keep it aside.
- If you can handle the heat, add 2 to 3 tsp of whole black peppercorns.
- This spice mix can be made ahead of time & stored in an air-tight container.
- Place a large saucepan over medium heat, let turn hot & add coconut oil.
- Add 2 tbsp crushed ginger & garlic (3 garlic cloves & 2-inch slice ginger) & dried bay leaves, saute for a couple of minutes.
- Add the sliced shallots, or add small onions sliced, saute for 3 minutes.
- Add the sliced onions, season with 1 tsp salt & saute till onions turn golden in color.
- Add green chilies & curry leaves, combine well.
- Add the prepared spice mix, combine well.
- Add coriander powder, turmeric powder & ½ tsp more salt, saute for a minute.
- Add sliced tomatoes, combine well, cook for 2 minutes.
- Add the chicken pieces, combine well.
- Cook covered for a few minutes.
- When the liquid dries off, add ½ cup warm water & cook covered till the chicken has cooked well & the liquid has dried off.
- Open the lid, stir fry over high heat till brown spots form on the chicken.
- This is a dry roast without the gravy, while stir-frying the thick onion gravy will coat on the chicken.
- Take the pan off the heat.
- Serve in a bowl & enjoy with chapati, poori, parotta, appam, palaada, etc.
- This is absolutely finger-licking delicious chicken roast.
