Recipe: Pepper Chicken (Indian)

PEPPER CHICKEN

"Recipes in India are often closely guarded family secrets. Sometimes though, a favorite recipe will accompany a bride to her new home. Several years ago, the wife of a young cousin introduced me to this dish from her family. The first time I tasted it, I thought it was incredible and thirty years later, that is still true."

12 chicken thighs or drumsticks and thighs, skinned
2 cups (500 mL) nonfat yogurt, stirred smooth at room temperature
2 teaspoons (25 mL) cornstarch stirred into yogurt
1 tablespoon (15 mL) peeled and minced ginger root
1 tablespoon (15 mL) minced garlic
2 minced green chilies, preferably serranos
Salt to taste
1/2 cup (125 mL) chopped cilantro
2 tablespoons (25 mL) oil
1 tablespoon (15 mL) freshly cracked black peppercorns

Stir yogurt, ginger, garlic, chilies and salt together. Mix well with chicken in a 4-quart saucepan. Marinate 1/2 hour at room temperature.

Cover and bring to a boil. Lower heat and simmer, shaking pan occasionally. Turn pieces once to ensure even cooking. Cook 30 to 35 minutes. At this point yogurt will be curdled and the dish will look unappetizing. Don't worry, as it will be fine when ready. If there is too much liquid, raise heat and leave uncovered. Reduce, shaking pan periodically, until there is about 1 cup liquid and chicken is tender.

Scatter cilantro on top.

Heat oil in a small pan and fry peppercorns for 1 minute. Pour over chicken and mix gently.

Remove from fire, cover and let rest 5 minutes before serving.

TIP:
Pepper Chicken is equally good as a curry. Do not reduce as much, leaving some of the yogurt gravy to spoon over rice. If planning to freeze, definitely leave extra gravy to spoon over chicken to ensure it stays moist.

Serves 8
Source: Easy Indian Cooking by Suneeta Vaswani