Prep Time: 20 mins | Cook Time: 1 hr | Additional Time: 30 mins | Total Time: 1 hr 50 mins | Yield: 4 Servings
What a dish! I enjoyed every bite of this delicious Black Pepper Chicken Marinated in Yogurt-Spice! Oh, man, you are so in for a treat! A very addicting dish that I am sure you are going to love. Enjoy!
INGREDIENTS :
- 6 cardamom pods crushed (used for marinade and cooking)
- 3 green chillies
- 1/2 tsp Turmeric powder
- 700g to 1kg of your favourite chicken parts (this can be a mix of drumsticks, breast, or thighs)
- 1/2 c plain yoghurt
- 2 tsp of Black peppercorns crushed
- salt to season
- 3 tbsp of ginger paste (used for the marinade and cooking)
- A piece of Cinnamon (1-2 inches)
- 1 tsp mustard seed
- 1/2 c coconut milk
- 1/4 c oil (You might need less so use as needed)
- 5-6 cloves garlic crushed into a paste (used for the marinade and cooking)
- 1 tsp tamarind paste (if using pulp with seeds-soak 1 tbsp of tamarind with seed in 1/4 c warm water for 10 minutes, remove the seed, and use the juice)
- 1 sprig of curry leaves
- 2 medium-sized Onions finely sliced
DIRECTIONS :
- In a large mixing bowl, add crushed peppercorns, 1/2 tsp turmeric, salt, 1 tsp garlic, 3 cardamoms, 1 tsp ginger paste, and 1/2 cup of Yogurt. Stir until well blended.
- Add the chicken pieces into the bowl with the marinade, then rub each until well coated.
- Cover the bowl with plastic wrap, then place it inside the fridge. Allow the chicken pieces to marinate for about 1 to 2 hours or overnight.
- Place the chicken pieces at room temperature and let them sit for at least 20 minutes. Remove them from the marinade.
- Place a large pan on the stove and turn the heat to medium.
- Add 2 ounces of oil and allow it to become hot.
- Add 2 tbsp of garlic, 2 tbsp of ginger, onions, curry leaves, cinnamon, cardamom pods, and green chilis. Sauté for a few minutes until soft.
- Add 1 tsp of mustard seeds, then cook for a minute.
- Add the chicken pieces, then cook each side for a couple of minutes until they turn brown.
- In the bowl with the marinade, add 1 tsp of tamarind juice. Stir until well blended.
- Add the marinade into the pan over the chicken, then stir until well coated. Simmer for a few minutes until it reduces its volume to about 1/2. Add more seasonings if needed. Make sure to taste first before adding anything.
- Add the coconut milk, then stir until well blended. Simmer again until the texture of the gravy becomes thick. Remove from the heat.
- Serve right away over rice. Enjoy!
BLACK PEPPER CHICKEN MARINATED IN YOGHURT-SPICE
Yield:
4
Prep Time:
20 minutes
Cook Time:
1 hour
Additional Time:
30 minutes
Total Time:
1 hour 50 minutes
Ingredients
- 6 cardamom pods crushed (used for marinade and cooking)
- 3 green chillies
- 1/2 tsp Turmeric powder
- 700g to 1kg of your favourite chicken parts (this can be a mix of drumsticks, breast, or thighs)
- 1/2 c plain yoghurt
- 2 tsp of Black peppercorns crushed
- salt to season
- 3 tbsp of ginger paste (used for the marinade and cooking)
- A piece of Cinnamon (1-2 inches)
- 1 tsp mustard seed
- 1/2 c coconut milk
- 1/4 c oil (You might need less so use as needed)
- 5-6 cloves garlic crushed into a paste (used for the marinade and cooking)
- 1 tsp tamarind paste (if using pulp with seeds-soak 1 tbsp of tamarind with seed in 1/4 c warm water for 10 minutes, remove the seed, and use the juice)
- 1 sprig of curry leaves
- 2 medium-sized Onions finely sliced
Instructions
- In a large mixing bowl, add crushed peppercorns, 1/2 tsp turmeric, salt, 1 tsp garlic, 3 cardamoms, 1 tsp ginger paste, and 1/2 cup of Yogurt. Stir until well blended.
- Add the chicken pieces into the bowl with the marinade, then rub each until well coated.
- Cover the bowl with plastic wrap, then place it inside the fridge. Allow the chicken pieces to marinate for about 1 to 2 hours or overnight.
- Place the chicken pieces at room temperature and let them sit for at least 20 minutes. Remove them from the marinade.
- Place a large pan on the stove and turn the heat to medium.
- Add 2 ounces of oil and allow it to become hot.
- Add 2 tbsp of garlic, 2 tbsp of ginger, onions, curry leaves, cinnamon, cardamom pods, and green chilis. Sauté for a few minutes until soft.
- Add 1 tsp of mustard seeds, then cook for a minute.
- Add the chicken pieces, then cook each side for a couple of minutes until they turn brown.
- In the bowl with the marinade, add 1 tsp of tamarind juice. Stir until well blended.
- Add the marinade into the pan over the chicken, then stir until well coated. Simmer for a few minutes until it reduces its volume to about 1/2. Add more seasonings if needed. Make sure to taste first before adding anything.
- Add the coconut milk, then stir until well blended. Simmer again until the texture of the gravy becomes thick. Remove from the heat.
- Serve right away over rice. Enjoy!
