BLACK PEPPER CHICKEN MARINATED IN YOGHURT-SPICE

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 :

1. 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.
2. Add the chicken pieces into the bowl with the marinade, then rub each until well coated.
3. 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.
4. Place the chicken pieces at room temperature and let them sit for at least 20 minutes. Remove them from the marinade.
5. Place a large pan on the stove and turn the heat to medium.
6. Add 2 ounces of oil and allow it to become hot.
7. 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.
8. Add 1 tsp of mustard seeds, then cook for a minute.
9. Add the chicken pieces, then cook each side for a couple of minutes until they turn brown.
10. In the bowl with the marinade, add 1 tsp of tamarind juice. Stir until well blended.
11. 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.
12. Add the coconut milk, then stir until well blended. Simmer again until the texture of the gravy becomes thick. Remove from the heat.
13. Serve right away over rice. Enjoy!