Pepper Chicken Roast-Dry

I added pepper chicken masala a few days back. This is prepared with the same masala except the chicken is roasted here. This is a new version of chicken roast with pepper masala :) .

Preparation Time:10 min
Cooking time:40 min
To marinate:30 min

Ingredients:

Chicken	3/4 kg
Big Onion	1 (big, chopped lengthwise)
Green chilly	3 (medium, chopped)
Oil	to deep fry+3 tbl spoon
Pepper Powder	1 tspoon
Turmeric Powder	1/2 tspoon
Salt	to taste
Curry leaves	1 sprig
Cashew nuts	12

To roast and grind:

Coriander Seed	2 tbl spoon
Aniseed	1 tspoon
Cumin seed	1 tspoon
Dry red chilly	4
Cinnamon	2 inch
Cloves	4
Cardamom	3
Whole Black Pepper	2 tbl spoon

To marinate:

Ground Powder(roasted and grinned)
Ginger garlic paste	1 tspoon
Turmeric Powder	1/2 tspoon
Salt	to taste
Lemon Juice	1 tbl spoon
Oil	3 tbl spoon
Pepper Powder	1 tspoon

Preparation:

(1) Heat a pan and add the ingredients shown under "to roast and grind". In low to medium flame saute the ingredients till the color of coriander seeds and red chilly changes lightly say for about 5 to 7 minutes. Switch off the flame and allow it to cool. Grind the ingredients in a mixer and make a fine powder. Keep it aside.

(2) Clean the chicken and chop into medium pieces. Add the ingredients shown under "to marinate" heading (use half of the ground powder here and keep the remaining half aside). Mix well using hand. Allow it to marinate for about 1/2 an hour in refrigerator (if you are not in a hurry you can keep it for few more hours).

(3) Mean while soak cashew nuts in half cup of water . Grind it into a fine paste in the mixer along  with the water in it. Keep it aside.

(4) Now heat oil (deep fry) in a bottomed pan. Add marinated chicken pieces to it. Deep fry till chicken turns soft. Don't make it too crispy. Keep it aside.

(5) Mean while heat oil in another pan and add chopped onion slices. Add turmeric powder and little salt to it. To this add chopped green chilly and curry leaves. Saute till onion turns light brown. To this add chopped tomato. Saute till it turns mushy. Now add remaining half of the ground powder to it. 

(6) Mix once and add cashew nut paste. Mix well. You can make a salt test here.Now add the fried chicken pieces to it and mix well. 

(7) In the final stage close the vessel with a lid and allow it to heat for the remaining 10 minutes. Your pepper chicken roast is now ready.

Garnish with coriander leaves and have it with chapati/appam/porotta/rice…

Tips and variations:

• It is a dry item, but if you want as a gravy you can add half cup of water to it in the final stage (the taste will differ).
• Addition of pepper and green chilly depends on your tolerance level.
• If you under cook the chicken pieces (while frying) it will ooze its water in the final stage and if you have over cooked, it will lost its softness.
• Addition of lemon juice helps in marination.