Pairs well with Kerala Pepper Chicken
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Kerala Pepper Chicken
9.3K views • 7d ago
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A flavorful Kerala style chicken masala with a unique three-part masala process including marination, dry masala, and wet masala, resulting in a spicy, aromatic dish perfect as a snack or starter.
00:30:00 total
Serves 4
medium
Snack
🍯
🧂
🍋
🍫
🌶️
🍄
👅
Ingredients
- Chicken legs - 1 kg (cut into medium size pieces)
- Egg - 2 (whole eggs for marination)
- Cornstarch - 1/2 cup (for marination)
- Degi red chili powder - 1/2 tbsp (for marination)
- Turmeric powder - 1 tsp (for marination)
- Garam masala powder - 1/2 tsp (optional, for marination)
- Black pepper powder - 1/2 tsp (for marination)
- Salt - to taste (for marination and cooking)
- Curry leaves - 2 sprigs (for marination)
- Cinnamon stick - 1/2 inch (for dry masala)
- Coriander seeds - 3 tbsp (for dry masala)
- Cumin seeds - 1 tbsp (for dry masala)
- Green cardamom - 10-12 pods (for dry masala)
- Black peppercorns - 2 heaped tbsp (for dry masala)
- Oil - 1/4 cup (for wet masala)
- Curry leaves - 2-3 sprigs (for wet masala)
- Onions - 3 medium (roughly chopped for wet masala)
- Green chillies - 4 (less spicy, roughly chopped for wet masala)
- Ginger garlic paste - 1 tbsp (for wet masala)
- Degi red chili powder - 1 tsp (for wet masala)
- Fresh tomato puree - 1/2 cup (for wet masala)
- Water - little, as needed (to adjust consistency in wet masala)
- Prepared dry masala - 2-3 heaped tbsp (from dry masala)
- Water - 1/4 cup (for wet masala simmering)
- Green chillies - 3 (less spicy, cut into halves for finishing)
- Curry leaves - 2 sprigs (for finishing)
- Lemon juice - 2 tsp (for finishing)
- Black pepper powder - 1 1/2 tsp (for finishing)
- Oil - for frying (to fry marinated chicken)
- Coriander sprig - for garnish
- Lemon wedge - for garnish
Instructions
- Marinate the Chicken: In a bowl, combine eggs, cornstarch, degi red chili powder, turmeric powder, garam masala powder (optional), black pepper powder, salt, curry leaves, and chicken legs. Mix well and set aside to marinate.
- Prepare Dry Masala: Dry roast cinnamon stick, coriander seeds, cumin seeds, green cardamom, and black peppercorns in a pan for 2-3 minutes until aromatic. Grind into a fine powder and keep aside.
- Prepare Wet Masala: Heat oil in a handi or pan. Add curry leaves and sauté onions until translucent. Add green chillies, salt, and ginger garlic paste; cook for a minute. Add degi red chili powder and fresh tomato puree; cook for 5-6 minutes on medium flame. Add a little water, prepared dry masala, and mix well. Adjust consistency with water, add curry leaves and fried chicken. Simmer on medium flame until cooked well.
- Fry the Chicken: Heat oil in a kadai. Fry the marinated chicken pieces until tender and crispy. Drain on absorbent paper and set aside.
- Finish and Serve: Add green chillies, curry leaves, lemon juice, and black pepper powder to the simmering wet masala with chicken. Mix well. Transfer to serving dish, garnish with coriander sprig and lemon wedge. Serve hot with parotta or steamed rice.
