This is yet another dish I have picked up from my friend's mother who does a lot of home-style Indian cooking. Gordon Ramsay said in one of his Great Escapes episodes that he picked up many cooking tips from "Aunties" when he travels to Asia; and indeed, I learn this dish from this Auntie (my friend's mom). It was without a written recipe, all verbal "add this, add that...about this amount...that amount". Go figure. I had to.
Black Pepper Chicken 印度式黑胡椒鸡
[chicken marinade] 1/4 cup onion finely chopped,1 clove garlic finely minced,2 thin slices ginger,1/4 tsp cumin powder,1/4 tsp turmeric powder,1/4 tsp ground coriander,dash of ground black pepper,2 tsp plain yogurt
3 curry leaves
2 dried chili whole
pinch of cumin seeds
pinch of fennel seeds
1/4 cup onions, finely chopped
1 clove garlic, finely minced
1/2 big tomato, finely diced
2 tsp coarsely ground black pepper
4 sprigs cilantro, finely chopped
3 cashew nuts, pound to paste
2 chicken drumsticks, chopped to bite-sizes
Salt to taste
Directions: Pound 1/4 cup onions, garlic, ginger till juices are released and pound to a coarse paste. Marinate chicken with paste and other marinade ingredients for at least 2 hrs.
Heat some oil in pan and aromatize curry leaves and dried red chili. Set aside. Add cumin and fennel seeds, 1tsp black pepper and fry to aromatize, then add onions and garlic and fry till onions turn partially soft. Add tomatoes and fry till juice of tomatoes is released. Add in marinated chicken and fry on med-high heat for about 5 minutes. Add 2 tbsp water, then add cilantro, mix well, cover pan, and simmer on low-med for about 10 minutes till mixture is half-dry. Add in cashew nut paste, mix well, and continue to cook till mixture is almost dry. Salt to taste.
Tag: black pepper chicken
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