BLACK PEPPER CHICKEN MARINATED IN YOGHURT-SPICE.

O.k, I admit, I get a crazy craving for chicken curry once a week, I love cooking them, I love infusing flavors to them and if you’ve browsed around the recipes on the blog, you might have noticed I have a few dishes with chicken as a main.
It’s easy to get tired of making the same chicken dish weekly and since I seem to be doing a lot of cooking anyway, I’ve got this insane idea to cook, experiment and add every kind of chicken recipe from around the world as much as I can.
What do you think? possible? not possible?


Ingredients
  • 1/2 cup plain yoghurt
  • 2 teaspoons of Black peppercorns crushed
  • salt to season
  • 1/2 teaspoon Turmeric powder
  • 5-6 cloves garlic crushed into a paste(used for the marinade and cooking)
  • 3 tablespoons 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 inch)
  • 8 of your favorite chicken parts(this can be a mix of drumsticks, breast, or thighs)
  • 1/4 cup oil( you might need less so use as needed)
  • 1 teaspoon mustard seed
  • 2 medium-sized Onions finely sliced
  • 1 sprig of curry leaves
  • 1 teaspoon tamarind paste
  • 1/2 cup coconut milk 




Instructions
  1. an hour or two hours before cooking the dish, begin with the marinade. have all the ingredients ready before you begin cooking dish, this would help you save time.
  2. Choose a pan that can hold all the chicken comfortably while fitting into the refrigerator.
  3. Into this bowl, add Yoghurt, crushed peppercorns, salt, turmeric powder, 1 teaspoon of garlic and ginger, 3 cardamoms. mix all the ingredients with a spoon.
  4. Season with Salt as needed but use it sparingly as you will be adding Tamarind, later in the cooking process.
  5. Place chicken parts in the marinade, rub it over the chicken thoroughly, cover with cling film and refrigerate for 1-2 hours, you can also keep it overnight.
  6. Once the chicken parts have marinated for 1-2 hours, leave it out for 20 minutes or until they reach room temperature.
  7. While the chicken reaches room temperature, place a large pan over medium heat, pour in oil and leave it to heat for a minute or 2.
  8. Once the oil heats, add Onions, ginger-garlic, green chillies, cinnamon, the left over cardamom pods and sauté for 2-3 minutes until all the ingredients turn soft. 5-7 minutes.
  9. Add the mustard seed cook until they splutter and immediately add the chicken parts WITHOUT the marinade and let the chicken sear until they turn light brown on both sides. leave the chicken until they slightly brown over medium heat, 10-15 minutes.
  10. While the chicken browns, pour tamarind juice over the remaining marinade in the bowl and mix.
  11. Pour in the tamarind with the remaining marinade, stir constantly and let the gravy reduce by half. This should take 15-20 minutes over medium heat. check for seasoning.
  12. As the chicken absorbs the tamarind and marinade, pour in the coconut milk and simmer over low-medium heat until gravy is very thick. 10-15 minutes.
  13. Serve with warm rice or your favorite type of roti.

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