Chicken: 750 gms
Onion: 2, sliced
Green chilies: 2, slit
Ginger: 1 .5 inch
Garlic: 1 pod
Kashmiri chili powder: 1/2 tsp
Coriander powder: 1/2 tsp
Garam masala: 1 tsp
Coconut Vinegar: 1 tbsp
Turmeric powder: 1 tsp (divided)
Pepper powder: 1/2 tsp
whole black peppercorns: 2 tbsp
Fennel Seeds: 1/2 tsp
Coconut oil: 3 tbsp
Curry Leaves: 2 sprigs
Salt: 3/4 tsp
Lemon: Juice of 1/2 lemon
Marinate chicken for 10 minutes with lemon juice, 1/2 tsp turmeric powder, 1/2 tsp pepper powder, and 1/2 tsp salt. Grind coarsely whole pepper and fennel seeds (saunf). Keep this aside while we make the base.
Heat an iron kadai (preferably) with coconut oil. Add in the sliced onions and green chilies. Let it saute on medium heat till light brown (3-4 mins).
Add in the finely chopped ginger and garlic, mix well for a minute. Add Kashmiri chilly powder, coriander powder, garam masala, and turmeric powder. Mix well add salt if needed.
Add in the marinated chicken. Mix well, add coconut vinegar, cover and cook. If there is water allow it to evaporate on high heat.
Open, and add in the coarsely grinded pepper powder and mix well.
Let the chicken dry roast on low flame for another 5 minutes or until it becomes blackish brown in color.Make sure that you stir/mix it well, so that it does not stick to the bottom of the kadai.
Lastly sprinkle curry leaves and give a nice stir.
Serve nadan pepper chicken with rice.
If you cant tolerate the pepper heat, reduce whole pepper by half.
I used coconut vinegar as traditionally vinegar was commonly used in cooking meat in Kerala; you can substitute with one tomato if needed.
Since I used an iron kadai; the chicken was dry roasted with a nice blackish-brownish color pretty fast.
You can use a non-stick or aluminum pan; a cast iron skillet would be perfect.
Adding curry leaves towards the end of the roasting; gives out a nice flavor.