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

With satisfying thick gravy, this popular south Indian pepper chicken masala curry is a must! So impressively delicious your guests will think that this is not homemade!

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″)

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

1/4 c oil( you might need less so use as needed)

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 1 tbsp of 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 Yogurt-spice

MARINADE:

Step 1: Into a large enough bowl that can hold the chicken parts without crowding, place half a cup of yoghurt, a tsp crushed peppercorns, salt, half a tsp turmeric powder, a tsp garlic and ginger paste, and 3 cardamoms. Use a spoon to mix them well.

Step 2: Sprinkle with just the right amount of salt.

Step 3: In the marinade, add the chicken parts. Coat the chicken pieces well.

Step 4: Use a cling film to cover the bowl. Place inside the fridge and marinate for at least an hour or two or overnight.

PEPPER CHICKEN MASALA CURRY

Step 1: Remove the chicken from the fridge after an hour or two and let it sit for at least 20 minutes until the chicken parts reach room temperature.

Step 2: Meanwhile, set a large pan over medium heat. Add oil and heat for about a minute or two.

Step 3: Once hot, add the curry leaves to the pan along with the onion, 2 tbsp ginger-garlic, green chilis, cinnamon, and the leftover cardamom pods. Saute for about 2 to 3 minutes until tender.

Step 4: Add in a tsp mustard seed. Continue to cook until the seeds start to splutter, then quickly add in the chicken parts (marinate not included). Sear the chicken for about 10 to 15 minutes over medium heat until lightly brown on each side.

Step 5: In the meantime, whisk a tsp tamarind juice to the rest of the marinade. Pour this over the slightly brown chicken parts. Constantly stir and cook for about 15 to 20 minutes over medium heat to allow the gravy to reduce in half. Adjust the seasoning accordingly.

Step 6: Add in the coconut milk and cook further over medium heat until you have a very thick gravy.

Step 7: When done, remove from the heat. Serve with warm rice or roti.

Nutrition Information: