Winter is here and so is time for some hot and spicy dish. Like firewood in the fireplace, you need a delicious spicy kitchen to beat the cold outside and help you keep a warm and this marinated chicken version in yogurt and the spicy pepper mixture is born. It's more of a thick sauce than a curry, so it goes really well with Indian rolls like naan and parathas, give it a try this winter, I'm sure you'll enjoy it!
Preparation time: 20 minutes
Cooking time: 1 hour
1/2 cup plain yoghurt;
2 tsp crushed Black peppercorns;
Salt as per taste;
1/2 tsp. Turmeric powder;
5 -6 crushed cloves garlic into a paste (for the marination and cooking);
3 tbsp. ginger paste(for the marination and cooking);
6 crushed cardamom pods crushed( for marination and cooking);
6 -7 green chilies;
2 -3 Cloves;
1 -2 inch Cinnamon stick;
Chicken pieces (I have used one whole chicken which was approx. 1kg);
3 tbsp. coconut oil or normal oil;
1 tsp. mustard seed;
2 Large finely sliced Onions;
1 sprig Curry leaves;
1 tsp. tamarind paste;
1/2 cup coconut milk.
How to cook?
First, wash and clean chicken. Then, marinate the chicken pieces in yogurt. Add ginger garlic paste, turmeric powder, chopped cardamom and black pepper powder with salt as per taste for 2 hours. I have refrigerated overnight.
When you are ready to cook, take the chicken pieces out of the refrigerator and let is set to a room temperature.
Meanwhile, put a wok on the stove and heat it up, when hot add the coconut oil, add some cloves, cinnamon and mustard seeds and let it splatter before adding the finely chopped onions and sauté until golden brown.
Now to the above add the chicken pieces alone without the marinade and flip until the sides are nicely browned.
As this happens, add the tamarind water to the marinade and mix well to form a homogeneous mixture.
Once the chicken pieces are nicely browned on both sides, slowly add the tamarind-mixed marinade over all the chicken pieces and mix well so that it coats the entire surface of the chicken. Cook until the gravy reaches half its consistency and becomes thick.
This would be a good time to add coconut milk when the chicken has fully absorbed the flavor of the tamarind marinade.
Cook over low heat and cook the sauce for another 10-20 minutes, until it becomes thick and flavorful.
Remove from heat and serve hot with parathas and naan or white rice.
Tried this recipe?
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