Pepper Chicken with Lime (Kerala Style)
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings


  • 6 -8 cloves
  • 1 tsp Pepper Powder, turmeric powder and Corn flour. Keep covered in fridge for half hour to one hour.Slice the onions. Slit Green chilies. Halve the Garlic and Julienne Ginger.Heat a pan and pour little Coconut oil. Fry the garlic first, then ginger, slit green chilies (3) and curry leaves. Drain and keep aside. In the same oil, roast the marinated chicken for 5 minutes Drain and keep aside. In the same pan, pour little more oil and sauté the sliced onions, curry leaves and 3 slit green chilies. Add the ginger Garlic paste next and sauté for some more time.Now add turmeric powder, Pepper Powder (½ tsp) and Garam Masala. Sauté well and mix in the cubed tomatoes and fry for few minutes.Add Chicken pieces, combine well and add toasted and crushed pepper corns and crushed cardamom. Add juice of half a lime and half cup water. Cover and cook till done. The gravy should be thick.Garnish with the fried garlic, ginger and chilies. Serve hot with Rice, Naan or Rotis.Tips:Green chilly should be medium spicy. If it is too hot, add less.Adjust the spices according to your spice level.The gravy should be thick, so add water carefully. Cook covered and stir in between.Garlic, Ginger and green chilies are fried for garnishing. You may also fry Red colored Capsicum for added appeal.Coconut oil should be used for best results.I always use homemade Garam Masala. Check how to make Garam Masala at home.You may increase the measure of Whole Pepper instead of adding Pepper Powder. However, for kids friendly dish, stick to this recipe.



Log in or Register to write a comment.