2 Pepper Chicken
A fantastic chicken recipe made with 2 differnt varities of peppercorns.
Servings: 4
Equipment
- Heavy Pan or wok
- Pestle and mortar
Ingredients
- 600 g chicken leg and thigh boneless
- 1 big onion sliced
- 1 tbsp garlic roughly crushed
- 1/2 inch ginger paste
- 1 tbsp each black and green peppercorns
- 1 tbsp roasted coriander seeds
- 100 ml cream
- 1 tbsp coriander stalks
- 2 tbsp coriander chopped
- 1 tbsp mustard or vegetable oil
- 2 green chillies (optional) slit in half
- 1/2 tsp turmeric powder
- 1/2 tsp red chilli powder
- 2 tbsp yoghurt
- salt to taste
- 1 each bay leaf, mace, cinnamon stick
- few peppercorns and green cardamom
- coriander for garnishing
Instructions
- Marinate the chicken in 1/2 tsp each turmeric, red chilli powder, salt and 2 tbsp yoghurt for at least 30 minutes.
- In a heavy wok or a pan, heat oil add in all the whole spices and let them splutter. Add in the onion, garlic, coriander stalks and greens and chillis.
- Saute till the onion is golden brown, now add in the ginger paste, cook for 2 minutes.
- Add in the marinated chicken, mix it well. Fry, the chicken for 5 minutes. In the meantime make a coarse powder of black, green peppercorns and coriander seeds using pestle mortar or spice grinder.
- Add this powder to the chicken and cook till the chicken is almost cooked, and the liquid has evaporated.
- Now add in the cream, cook for 2 minutes. I made this chicken semi-dry, so I cooked for 5-7 minutes but if you like gravy don’t cook the cream too much.
- Garnish with fresh coriander.
- Serve hot with rotis or rice.