The famous black
peppercorns of South India make this chicken delicacy a hot
favorite and give it a special flavor.
Chicken 1.2 kg
Black
peppercorns 20 gm/4 tsp
Coriander
leaves, chopped 25 gm/5 tsp
Garam masala 5
gm/1 tsp
Garlic paste
45 gm/3 tbs
Ginger paste
45 gm/3 tbs
Groundnut oil
60 ml/4 tbs
Lemon juice 30
ml/2 tbs
Onions,
chopped 180 gm/ 3/4 cup
Salt to taste
Tomatoes,
chopped 160 gm/ 2/3 cup
Yogurt 120 gm/
1/2 cup
Clean
and cut the chicken into 8 pieces each. Pound the
peppercorns with a pestle. Whisk the yogurt and add the
peppercorns, half the ginger and garlic pastes, lemon juice
and salt. Mix well and marinade the chicken pieces in it for
at least 30 minutes. Meanwhile, heat oil in a handi. Add
onions and sauté over medium heat until light brown.
Add the
remaining ginger and garlic pastes and sauté until onions
are golden brown. Add the tomatoes and stir-cook till the
fat appears on the sides of the pan. Add the chicken along
with the marinade and stir for 4-5 minutes. Add 240 ml/1 cup
water and bring to boil. Cover and let simmer, stirring
occasionally until the chicken is tender. Adjust the
seasoning. Sprinkle garam masala and stir.
Time:
Preparation: 1 hour, Cooking: 30 minutes
To
Serve: Garnish with coriander leaves and serve with
boiled rice or roti.
