Prep time: 20 MINS | Cook time: 1 HR | Additional time: 30 MINS | Total time: 1 HR 50 MINS | Yield: 4
This black pepper chicken is a popular south Indian delicacy that is a must-try! This has a very deeply satisfying, thick gravy that I know you’ll enjoy!
700 grams to 1kg of your favorite chicken parts(this can be a mix of drumsticks, breast, or thighs)
1/2 c. plain yogurt
2 tsp of Black peppercorns, crushed
1/2 tsp Turmeric powder
6 cardamom pods, crushed (used for marinade and cooking)
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)
3 green chilies
1/4 c. oil ( you might need less, so use as needed)
1 tsp mustard seed
a piece of Cinnamon (1-2 inch)
2 medium-sized Onions, finely sliced
1 sprig of curry leaves
1/2 c. coconut milk
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)
salt to season
How to make Black Pepper chicken marinated in Yogurt-spice
Step 1: Begin with the yogurt chicken marinade an hour or two before starting to cook. Place half cup of yogurt in a bowl along with 1 tsp crushed peppercorns, salt, half tsp turmeric powder, 1 tsp garlic, and ginger paste, then 3 cardamoms. Using a spoon, mix everything until well incorporated. As needed, season with salt.
Step 2: In the marinade, place the chicken parts and rub until thoroughly coated.
Step 3: Using the cling film, cover the bowl and place it in the fridge to marinate the chicken for about 1 to 2 hours or overnight.
Step 4: Remove the bowl from the fridge after marinating and leave the chicken parts out for about 20 minutes or until they reach room temperature.
Step 5: In the meantime, heat the oil in a large pan on medium heat for about 2 minutes. Once the oil is shimmering, add the curry leaves, onions, 2 tbsp ginger-garlic, green chilies, cinnamon, and the leftover cardamom pods. Cook for about 2 to 3 minutes, stirring often, until the ingredients have softened.
Step 6: Then, add 1 tsp mustard seed and continue to cook until they splutter. Quickly add the chicken parts without the marinade and sear over medium heat until both sides are light brown. This takes about 10 to 15 minutes.
Step 7: On the remaining marinade, add 1 tsp of tamarind juice. Mix well. Pour this into the chicken parts along with the rest of the marinade, stirring constantly over medium heat for about 15 to 20 minutes or until the gravy has reduced by half. Season according to taste.
Step 8: Then, pour in the coconut milk and continue to cook further until the gravy is very thick.
Step 9: Serve the Black Pepper chicken immediately with warm rice or your preferred type of roti. Enjoy!
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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