South Indian Pepper Chicken Roast Recipe

About this recipe

South Indian Pepper Chicken Roast is a delightful dish showcasing the rich flavors of freshly ground black pepper, aromatic spices, and tender chicken. Perfect for breakfast, this dish strikes a balance between bold and moderate spice levels, making it ideal for family meals. The chicken is marinated and slow-roasted to perfection, infused with the essence of curry leaves and the earthy warmth of Indian spices. This dish is high in protein, low in carbs, and tailored for weight-loss goals, ensuring a satisfying yet healthy start to your day.

Ingredients

• - Chicken Breast
• 25 g Whole Black Pepper
• - Coconut Oil
• 500 g Onion
• 200 g Dahi
• 100 g Coriander Leaves
• 100 g Dhaniya Gavran Premium
• medium Chilli Green Long
• 100 g Curry Leaves
• 50g Everest Garam Masala
• 100 g Jeera
• 250 ml Lemon Juice Concentrate
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. Dry roast the black peppercorns, cumin seeds, and coriander seeds in a pan on low heat until aromatic. Grind them into a coarse powder and set aside.
2. 2. In a bowl, mix the chicken thighs with turmeric powder, yogurt, lemon juice, and half the ground spice mix. Marinate for 30 minutes.
3. 3. Heat coconut oil in a pan over medium heat. Add curry leaves, finely sliced onion, and green chilies, and sauté until the onions turn golden brown.
4. 4. Add the marinated chicken to the pan and cook on medium heat for 5-7 minutes, stirring occasionally to prevent sticking.
5. 5. Sprinkle the remaining ground spice mix and garam masala over the chicken. Mix well and continue cooking until the chicken is tender and well-roasted, about 15-20 minutes.
6. 6. Check seasoning and adjust salt as needed. Garnish with chopped cilantro and a squeeze of lemon juice before serving.