Black Pepper Chicken Marinated in Yoghurt – Get ready for a flavor-packed adventure with our tantalizing recipe for Black Pepper Chicken Marinated in Yoghurt. This dish combines succulent chicken pieces with a fragrant blend of spices, creating a mouthwatering experience that will leave you craving for more. The magic lies in the marination process, where tender chicken is infused with the goodness of yogurt, black peppercorns, and aromatic spices. With a touch of tanginess from tamarind and richness from coconut milk, this recipe promises to be a crowd-pleaser that you won’t be able to resist.
Let me share a heartwarming story about how this recipe has become a beloved staple in my household, delighting both my husband and our little family. It all started when I discovered this gem of a recipe while searching for new and exciting ways to spice up our meals. The first time I made it, the enticing aroma filled our kitchen, and as my husband took his first bite, his eyes lit up with delight. The bold flavors of black pepper, combined with the creamy texture of the marinated chicken, left him speechless. From that day forward, this recipe has held a special place in our hearts, and it has become a dish we frequently enjoy together, creating cherished memories around the dinner table.
Why This Recipe Shines: The Irresistible Black Pepper Chicken Marinated in Yoghurt
- Exquisite Flavor Combination: Brace yourself for an explosion of flavors! This recipe showcases the perfect balance between the fiery kick of black peppercorns and the subtle creaminess of yogurt. Each bite is a harmonious blend of spices that will awaken your taste buds.
- Tender and Juicy Chicken: The marinade works its magic, ensuring that every bite of chicken is moist, tender, and infused with the robust flavors of the spices. Whether you choose drumsticks, breasts, or thighs, the result is always a succulent and satisfying dish.
- Aromatic Spice Blend: The marriage of ginger, garlic, cardamom, and cinnamon creates an irresistible aroma that permeates the dish, making it even more enticing. These spices not only enhance the flavor profile but also add depth and complexity to the overall experience.
- Tangy Twist: Tamarind paste adds a tangy element that perfectly complements the spiciness of the black pepper. It adds a delightful zing to the dish, taking it to a whole new level of culinary excellence.
- Creamy Indulgence: The addition of coconut milk adds a luscious creaminess to the dish, balancing out the spices and creating a velvety texture. It brings a touch of tropical richness that enhances the overall dining experience.
Ingredients:
- 1/2 cup (120g) plain yogurt
- 2 teaspoons of crushed black peppercorns
- Salt, to taste
- 1/2 teaspoon turmeric powder
- 5-6 cloves of garlic, crushed into a paste (used for marinade and cooking)
- 3 tablespoons of ginger paste (used for marinade and cooking)
- 6 crushed cardamom pods (used for marinade and cooking)
- 3 green chilies
- 1-2 inch piece of cinnamon
- 700g to 1kg (1.5 to 2.2 lb.) of your favorite chicken parts (e.g., drumsticks, breasts, thighs)
- 1/4 cup (60ml) oil (adjust as needed)
- 1 teaspoon mustard seeds
- 2 medium-sized onions, finely sliced
- 1 sprig of curry leaves
- 1 teaspoon tamarind paste (or soak 1 tablespoon tamarind pulp with seeds in 1/4 cup warm water for 10 minutes, remove seeds, and use the juice)
- 1/2 cup (120ml) coconut milk
Directions:
Begin by preparing the yogurt chicken marinade. In a bowl, combine the plain yogurt, crushed black peppercorns, salt, turmeric powder, 1 teaspoon of garlic and ginger paste, and crushed cardamom pods. Mix well.
Place the chicken parts in the marinade and rub the mixture thoroughly over each piece. Cover the bowl with cling film and refrigerate for 1-2 hours, or even overnight, allowing the flavors to infuse into the chicken.
When you’re ready to cook, remove the marinated chicken from the refrigerator and let it come to room temperature for about 20 minutes.
Heat oil in a large pan over medium heat. Add curry leaves, sliced onions, remaining ginger-garlic paste, green chillies, and cinnamon. Sauté for 2-3 minutes until the ingredients turn soft and aromatic.
Add mustard seeds to the pan and cook until they splutter. Immediately add the chicken parts (without the marinade) and sear them until they turn light brown on both sides. This should take around 10-15 minutes.
While the chicken is browning, pour tamarind juice over the remaining marinade in the bowl and mix well.
Once the chicken is slightly browned, pour the tamarind-marinated mixture into the pan with the chicken. Stir constantly and let the gravy reduce by half, approximately 15-20 minutes over medium heat. Adjust the seasoning if necessary.
As the chicken absorbs the tanginess of tamarind and the creaminess of the yogurt marinade, pour in the coconut milk and continue cooking over medium heat until the gravy thickens to your desired consistency.
Serve this tantalizing Black Pepper Chicken Marinated in Yoghurt with warm rice or your favorite type of roti, and savor the explosion of flavors!
Notes:
- If you prefer a milder spice level, reduce the amount of crushed black peppercorns or remove the seeds from the green chilies.
- Feel free to adjust the marinade ingredients and cooking time based on your personal preferences and the desired level of spiciness.
- You can experiment with different cuts of chicken or even use a combination of chicken parts to add variety to the dish.
- For a vegetarian version, substitute the chicken with paneer or tofu, and adjust the cooking time accordingly.
- Store any leftovers in an airtight container in the refrigerator and consume within a couple of days.
Indulge in a culinary adventure with our irresistible Black Pepper Chicken Marinated in Yoghurt recipe. This dish offers a delightful fusion of spices, tender chicken, and a symphony of flavors that will captivate your taste buds. From the moment you marinate the chicken in a fragrant blend of yogurt, black peppercorns, and aromatic spices, to the sizzling pan where the magic unfolds, each step of the process is a testament to the love and passion poured into creating this masterpiece.
As you savor each bite, you’ll experience the perfect harmony between the fiery kick of black pepper, the creamy richness of yogurt, and the tangy twist of tamarind. The aromatic spices dance on your palate, leaving a lasting impression and making this recipe a true showstopper. Whether you serve it with warm rice or alongside your favorite type of roti, this dish is guaranteed to make every meal a memorable one.
So, gather your loved ones around the table, share the story of this recipe, and create cherished moments as you indulge in the extraordinary flavors of Black Pepper Chicken Marinated in Yoghurt. Let the enticing aromas fill your kitchen, and allow the magic of this dish to weave its spell, transporting you to a world of culinary delight. Don’t wait any longer—give this recipe a try and experience the joy of a truly remarkable meal.
FAQs
Can I use Greek yogurt instead of plain yogurt?
Yes, you can use Greek yogurt as a substitute for plain yogurt. However, keep in mind that Greek yogurt is thicker and has a tangier flavor, which might slightly alter the taste and texture of the dish.
Can I freeze the leftover pepper chicken?
Absolutely! You can freeze the leftover pepper chicken in an airtight container for up to 3 months. Just make sure to thaw it properly before reheating.
Can I replace tamarind paste with lemon juice?
While tamarind paste adds a distinct tanginess to the dish, you can use lemon juice as a substitute. Start by adding a small amount, taste, and adjust according to your preference.
How can I make the dish less spicy?
If you prefer a milder spice level, you can reduce the amount of crushed black peppercorns or omit the green chilies. You can also add a dollop of plain yogurt or coconut milk while serving to help balance the heat.
Can I grill the marinated chicken instead of cooking it on the stovetop?
Absolutely! Grilling the marinated chicken will give it a smoky and charred flavor. Preheat your grill to medium heat and cook the chicken until it reaches an internal temperature of 165°F (74°C).
Black Pepper Chicken Marinated in Yoghurt
Ingredients
- 1/2 cup 120g plain yogurt
- 2 teaspoons of crushed black peppercorns
- Salt to taste
- 1/2 teaspoon turmeric powder
- 5-6 cloves of garlic crushed into a paste (used for marinade and cooking)
- 3 tablespoons of ginger paste used for marinade and cooking
- 6 crushed cardamom pods used for marinade and cooking
- 3 green chilies
- 1-2 inch piece of cinnamon
- 700 g to 1kg 1.5 to 2.2 lb. of your favorite chicken parts (e.g., drumsticks, breasts, thighs)
- 1/4 cup 60ml oil (adjust as needed)
- 1 teaspoon mustard seeds
- 2 medium-sized onions finely sliced
- 1 sprig of curry leaves
- 1 teaspoon tamarind paste or soak 1 tablespoon tamarind pulp with seeds in 1/4 cup warm water for 10 minutes, remove seeds, and use the juice
- 1/2 cup 120ml coconut milk
Instructions
- Begin by preparing the yogurt chicken marinade. In a bowl, combine the plain yogurt, crushed black peppercorns, salt, turmeric powder, 1 teaspoon of garlic and ginger paste, and crushed cardamom pods. Mix well.
- Place the chicken parts in the marinade and rub the mixture thoroughly over each piece. Cover the bowl with cling film and refrigerate for 1-2 hours, or even overnight, allowing the flavors to infuse into the chicken.
- When you're ready to cook, remove the marinated chicken from the refrigerator and let it come to room temperature for about 20 minutes.
- Heat oil in a large pan over medium heat. Add curry leaves, sliced onions, remaining ginger-garlic paste, green chillies, and cinnamon. Sauté for 2-3 minutes until the ingredients turn soft and aromatic.
- Add mustard seeds to the pan and cook until they splutter. Immediately add the chicken parts (without the marinade) and sear them until they turn light brown on both sides. This should take around 10-15 minutes.
- While the chicken is browning, pour tamarind juice over the remaining marinade in the bowl and mix well.
- Once the chicken is slightly browned, pour the tamarind-marinated mixture into the pan with the chicken. Stir constantly and let the gravy reduce by half, approximately 15-20 minutes over medium heat. Adjust the seasoning if necessary.
- As the chicken absorbs the tanginess of tamarind and the creaminess of the yogurt marinade, pour in the coconut milk and continue cooking over medium heat until the gravy thickens to your desired consistency.
- Serve this tantalizing Black Pepper Chicken Marinated in Yoghurt with warm rice or your favorite type of roti, and savor the explosion of flavors!
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