Prep time: 20 mins | Cook time: 1 hr | Additional time: 30 mins | Total time: 1 hr 50 mins | Yield: 4 prep
This black pepper chicken marinated in yogurt spice is a popular South Indian masala curry with a rich, very thick satisfying gravy. Serve this with rice or your preferred type of router for a filling, foolproof dinner!
Ingredients
700 grams to 1kg of your favorite chicken parts(or a mix of drumsticks, breast, or thighs)
5-6 cloves garlic crushed into a paste(used for the marinade and cooking)
1/2 c. plain yogurt
1/2 tsp Turmeric powder
3 tbsp of ginger paste(used for the marinade and cooking)
6 cardamom pods, crushed(used for marinade and cooking)
a piece of Cinnamon(1-2 inch)
3 green chilies
1/4 c. oil( or use less amount as needed)
1 tsp mustard seed
2 medium-sized Onions, finely sliced
1 tsp tamarind paste(soak 1 tbsp of tamarind with seed in 1/4 c. warm water for 10 minutes, if using pulp with seeds. Then, remove seed and use the juice)
1/2 c. coconut milk
1 sprig of curry leaves
salt
2 tsp of Black peppercorns, crushed
How to make Black Pepper chicken marinated in Yoghurt-spice
Step 1: To a large bowl, place half c. yogurt, 1 tsp crushed peppercorns, salt, half tsp turmeric powder, 1 tsp each garlic and ginger paste, and 3 cardamoms. Using a spoon, mix well until blended.
Step 2: Lightly season with salt.
Step 3: In the marinade, place the chicken and thoroughly rub them with the marinade.
Step 4: Using the cling film, tent the bowl and place it in the fridge to marinate the chicken for 1 to 2 hours up to overnight.
Step 5: After 1 to 2 hours, leave the chicken out for about 20 minutes or until the chicken reaches room temperature.
Step 6: Heat the oil in a large pan over medium heat. Once the oil is heated, add the curry leaves to the pan along with the onions, 2 tbsp ginger-garlic, green chilies, cinnamon, and the leftover cardamom pods. Cook for about 2 to 3 minutes or until the ingredients have softened.
Step 7: To the pan, add 1 tsp of mustard seed. Continue to cook until the mixture splutter. Then, immediately add the chicken without the marinade. Sear the chicken until both sides are light brown. This takes about 10 to 15 minutes.
Step 8: Add 1 tsp tamarind to the pan while the chicken browns and stir.
Step 9: Pour in the tamarind along with the rest of the marinade once the chicken is slightly browned, stirring constantly for another 15 to 20 minutes over medium heat until the gravy has reduced by half. Check the seasoning to taste.
Step 10: Add the coconut milk as the chicken cooks and continue to cook until the gravy is very thick.
Step 11: Serve the Black Pepper chicken right away with rice or your preferred type 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
Black Pepper chicken marinated in Yoghurt-spice
Ingredients
- 700 grams to 1kg of your favorite chicken parts or a mix of drumsticks, breast, or thighs
- 5-6 cloves garlic crushed into a paste used for the marinade and cooking
- 1/2 c. plain yogurt
- 1/2 tsp Turmeric powder
- 3 tbsp of ginger paste used for the marinade and cooking
- 6 cardamom pods crushed(used for marinade and cooking)
- a piece of Cinnamon 1-2 inch
- 3 green chilies
- 1/4 c. oil or use less amount as needed
- 1 tsp mustard seed
- 2 medium-sized Onions finely sliced
- 1 tsp tamarind paste soak 1 tbsp of tamarind with seed in 1/4 c. warm water for 10 minutes, if using pulp with seeds. Then, remove seed and use the juice
- 1/2 c. coconut milk
- 1 sprig of curry leaves
- salt
- 2 tsp of Black peppercorns crushed
Instructions
- To a large bowl, place half c. yogurt, 1 tsp crushed peppercorns, salt, half tsp turmeric powder, 1 tsp each garlic and ginger paste, and 3 cardamoms. Using a spoon, mix well until blended.
- Lightly season with salt.
- In the marinade, place the chicken and thoroughly rub them with the marinade.
- Using the cling film, tent the bowl and place it in the fridge to marinate the chicken for 1 to 2 hours up to overnight.
- After 1 to 2 hours, leave the chicken out for about 20 minutes or until the chicken reaches room temperature.
- Heat the oil in a large pan over medium heat. Once the oil is heated, add the curry leaves to the pan along with the onions, 2 tbsp ginger-garlic, green chilies, cinnamon, and the leftover cardamom pods. Cook for about 2 to 3 minutes or until the ingredients have softened.
- To the pan, add 1 tsp of mustard seed. Continue to cook until the mixture splutter. Then, immediately add the chicken without the marinade. Sear the chicken until both sides are light brown. This takes about 10 to 15 minutes.
- Add 1 tsp tamarind to the pan while the chicken browns and stir.
- Pour in the tamarind along with the rest of the marinade once the chicken is slightly browned, stirring constantly for another 15 to 20 minutes over medium heat until the gravy has reduced by half. Check the seasoning to taste.
- Add the coconut milk as the chicken cooks and continue to cook until the gravy is very thick.
- Serve the Black Pepper chicken right away with rice or your preferred type of roti. Enjoy!
