BLACK PEPPER CHICKEN MARINATED IN YOGHURT-SPICE

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PREP TIME: 20 mins | COOK TIME: 1 hr | ADDITIONAL TIME: 30 mins | TOTAL TIME: 1 hr 50 mins | YIELD: 4

This most popular Indian Pepper Chicken Masala Curry is a must in every household! With deep, thick, and deliciously satisfying gravy that will make you ask for a second or third serving.

Ingredients

1/2 c plain yoghurt

2 tsp of Black peppercorns crushed

salt to season

1/2 tsp Turmeric powder

5-6 cloves garlic crushed into a paste(used for the marinade and cooking)

3 tbsp of ginger paste(used for the marinade and cooking)

6 cardamom pods crushed(used for marinade and cooking)

3 green chillies

a piece of Cinnamon(1-2”)

700grams to 1kg of your favourite chicken parts(or a mix of drumsticks, breast, or thighs)

1/4 c. oil( or less/more)

1 tsp mustard seed

2 medium-sized Onions finely sliced

1 sprig of curry leaves

1 tsp tamarind paste(if using pulp with seeds, soak a tbsp tamarind with seed in 1/4 c. warm water for 10 minutes, remove seed and use the juice)

1/2 c. coconut milk

How to make Black Pepper chicken marinated in Yoghurt-spice

MARINADE:

Step 1: In a large enough pan, add half a cup of yoghurt, a tsp crushed peppercorns, salt, half a tsp turmeric powder, a tsp garlic and ginger paste, and 3 cardamoms. Using a spoon, mix everything.

Step 2: Season with a bit of salt.

Step 3: In the marinade, place the pieces of chicken and thoroughly rub with the marinade.

Step 4: Use a cling film to cover the dish. Place in the fridge to marinate for an hour or two (or overnight if preferred).

PEPPER CHICKEN MASALA CURRY:

Step 1: Remove the chicken from the fridge and allow them to come to room temperature for at least 20 minutes.

Step 2: Heat oil in a large pan over medium heat. Leave the oil to heat for about a minute or two.

Step 3: Add the curry leaves to the pan once the oil is hot along with the onions, 2 tbsp ginger-garlic, green chiles, cinnamon, the rest of the cardamom pods. Saute until everything has softened. This takes about 2 to 3 minutes.

Step 4: Add a tsp of the mustard seed to the pan. Cook until they start to splutter, then quickly add in the chicken pieces without the marinade. Sear for about 10 to 15 minutes over medium heat until both sides are a bit brown.

Step 5: Pour in a tsp tamarind juice over the rest of the marinade in the bowl while the chicken browns. Mix well.

Step 6: Pour the tamarind with the rest of the marinade over the slightly browned chicken. Stir for about 15 to 20 minutes over medium heat until the gravy has reduced in half. Adjust the seasoning according to taste.

Step 7: Pour in the coconut milk as the chicken absorbs the tamarind and yoghurt marinade. Continue to cook over medium heat until the gravy has thickened.

Step 8: Remove from the heat and serve with warm rice of your fave variety of roti. Enjoy!

Nutrition Facts:

YIELD: 4, SERVING SIZE: 1
Amount Per Serving: CALORIES: 474 | TOTAL FAT: 32g | SATURATED FAT: 14g | TRANS FAT: 0g | UNSATURATED FAT: 17g | CHOLESTEROL: 40mg | SODIUM: 337mg | CARBOHYDRATES: 33g | FIBER: 6g | SUGAR: 20g | PROTEIN: 16g

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PIN THIS RECIPE to any of your relevant boards if you want to make it later...