We strongly recommend using crushed pepper in the masala for flavour and taste. Also if you are looking for that typical Kerala style preparation, use coconut oil. Be careful while adding salt, since the chicken is already marinated with salt and salt comes from soya sauce too.
Ingredients
- CHICKEN – 400-450 GMS, CUT INTO MEDIUM SIZE PIECES
- PEPPER POWDER – 1/4 TSP
- LEMON JUICE – 1 TSP
- SALT
- ONION – 2 MED-LARGE, SLICED
- GINGER & GARLIC – 2 – 21/2 TSP EACH, GRATED/CRUSHED
- GREENCHILLI – 1-2, SLIT LENGTHWISE
- WHOLE BLACK PEPPER – 1 1/4 TSP
- GARAM MASALA – 1/2 TSP
- FENNEL POWDER – 1/4 TSP
- TURMERIC POWDER – 1/4 TSP
- CHICKEN/MEAT MASALA – 1/2 TSP (OPTIONAL)
- CURRY LEAVES, COCONUT OIL, SALT
Marinate the cleaned chicken pieces with salt, pepper powder & lemon juice. Crush the whole black pepper (do not powder). 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. Add 1/4 cup water and salt and mix well. Add marinated chicken pieces. Combine everything well and make sure that chicken pieces are coated with the masala. When the chicken starts changing the colour add ½ cup water & mix well. 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. Garnish with onion & lemon/lime.
