Spicy Chicken Pepper Roast With Fresh Methi Leaves.

“Spicy Chicken Pepper Roast With Fresh Methi Leaves” … Delicious chicken curry with the spicy flavor of pepper, enhanced with methi leaves flavor too … Best served with chapatti / roti / naan / paratha though you may serve it as side dish with other dishes too. Enjoy this awesome curry by preparing it now, when Methi leaves are in season. Fresh Methi is good for health and so is pepper … An awesome combination of the two ....... 

** Chicken Pepper Roast is a curry famous in the southern parts of India especially in the state of Kerala. The abundant growth of pepper in these regions may be one of the reasons for the same. Cuisine in regions is always the result of what is abundantly available in that region. Indian Cuisine has been so for generations now. However, globalization has put an end to a lot of regional specialty, as now almost everything is available everywhere, though I must say certain veggies still rule the region wise. Likewise, abundant usage of pepper has been more in Kerala region be it in veg or non-veg dishes. 

** Pepper is much cooler on the stomach than red chillies though it provides spice. Egg is one dish that is seasoned with pepper powder all round the world and relished. I have included fresh methi leaves to this dry curry and it tasted simply awesome. About fresh methi leaves, I have written umpteen times, so will not repeat. A simple to prepare dish that can be prepared in no time. Go ahead and try out the same and enjoy with your family and friends. 

** Ingredients :

Chicken : 500 gms boneless

Onions : 3 large sized.

Fresh Methi / Fenugreek Leaves : 1 heaped cup (Leaves only)

Kashmri Red Chilli Powder : ½ tsp

Curry Leaves : 8-10

Oil : 3-4 tblsp

Salt to taste

** For Marination :

Turmeric / Haldi Powder : ½ tsp

Pepper / Miri Powder : 1 tsp

Salt to taste

** For Masala to be Ground :

Onion : 1 large sized.

Ginger : 1 inch piece chopped fine

Garlic : 8-10 chopped fine

Pepper / Miri Powder : 2-3 tsp (+/- depending upon individual taste)

Coriander / Dhania Powder : 1 tsp

Cumin / Jeera Powder : ½ tsp

Garam Masala Powder : ½ tsp

Fennel / Badisep / Saunf Powder : ½ tsp

Tamarind : one small marble sized. 

** Clean and wash the chicken well and pat dry. Add in haldi powder, pepper powder, salt to taste and mix well. Cover and keep it aside to marinade for an hour or two. If you want to prepare later on put it in the fridge and remove 30 mins. before cooking time.

** Clean and pick the fresh leaves of methi. Finely chop them, wash, drain, squeeze out as much water as possible and keep this ready aside. 

** Note : You can also apply a little bit of salt to the methi leaves and rub it all over and leave it aside for 10 minutes. Squeeze out the water from methi leaves properly, wash and keep this aside ready. This is done by many to remove the bitterness from methi leaves. You can leave out this step and just wash, squeeze out as much water as possible and keep the leaves ready if liked. I personally do not follow the salt method as I strongly believe that it should be consumed as it is for its awesome health properties. You may choose any method.

** Finely chop three large sized onions finely and keep it ready aside. 

** For Masala to be Ground : Add all the ingredients given under masala to be ground and grind to a very smooth paste with very little water. Do not add much of water. The paste should be very smooth. Remove and keep it aside ready. 

** Heat oil in a thick bottomed kadai. When oil is hot reduce the heat to medium and add in the finely chopped onion and fry till they are evenly browned. Once they are evenly browned lower the heat to minimum and add in the kashmiri red chilly powder and the curry leaves. Fry for a few seconds.

** Add in the ground masala and fry for 3-4 minutes on low heat, the oil should leave the sides of the masala. Now add in the prepared and kept ready methi leaves and mix well. Cover with a tight lid and let cook on low heat for just 2-3 minutes.

** Add in the marinated chicken along with the marinade if any and mix well. Add in half a cup of water, salt to test and mix well. Cover and cook on low heat mixing in frequently and cook till the chicken is cooked and done. Add a little bit of water only if necessary. This curry is a dry curry, so be careful with water. 

** Note : Be careful with addition of salt, as we have added while marinating too. In addition, if you have applied for methi leaves it may then become excess. Check by tasting before adding on.

** “Spicy Chicken Pepper Roast With Fresh Methi Leaves” is done and ready to be served. This dish is best served with chapatti / roti / naan / paratha or poori though you may serve it as side dish with other dishes too. Enjoy this awesome curry by preparing it now, when methi leaves are in season. Fresh methi is good for health and so is pepper and trust me its an awesome combination of the two. Do drop in a line of response once you prepare the same. It helps me in keeping in touch with the likes of my friends.

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