As the name suggests, the star here is fresh groundÂ kali mirch or coarse black peppercorn. Combined with lots of ginger & garlic, black peppercorns provide an uncomplicated kick to the dish - which turns out to be the highlight. Succulent chicken coated in a thick masala - Â I like to serve this as starter or snack with drinks. The particular thing that I absolutely like about this dish is the color from turmeric,which makes it so bright & appetizing. Less oil & easy to cook, this one is sure to delight all those of you who feel that indian recipes are difficult to follow.
It is always worth having such special recipes up your sleeve for those lazy supper nights or when you have unexpected guests at home.This one is versatile - you can wrap up inside flatbreads & veggies to make rolls or top your pizza with it.I sometimes shred the leftovers into bits & stuff inside puff pastry dough & bake for a quick brunch.
Preparation time - 25 minutes (includes marination time)
- 1 lb boneless, skinless chicken thighs, cut into 2" cubes
- For garnish - chopped cilantro, scallions
- Fresh lemon/lime juice (to taste)
To marinate :-
- 2 tablespoon thick plain yogurt
- 1.5 tablespoon fresh lemon/lime juice
- 4 garlic cloves, minced
- 2" fresh ginger root, minced
- 1.5 tablespoon black peppercorns, coarsely ground
- 1 tspÂ kashmiriÂ red chilli powder
- ¼ teaspoon turmeric powder
- ½ teaspoon salt
For tempering :-
- 2 tablespoon mustard oil (substitute with sunflower/vegetable/canola oil)
- 1 teaspoon black mustard seeds
- 2 serrano chillies, chopped (adjust to tolerance)
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- salt (to adjust)
Marinate the chicken in all the ingredients listed for 20 minutes, refrigerated. Once ready to cook, take out the marinated chicken from the refrigerator & let sit on countertop.
In a thick bottomed, wide mouthed pan, heat up the oil on high.If using mustard oil, heat it to a point when its slightly smoky.For other oils, heat up till you see ripples on the surface. Meanwhile, using a mortar & pestle, coarsely grind the coriander & cumin.Once the oil is heated, reduce the heat to medium & wait for 2 minutes. Add the mustard seeds & let them crackle.About 10-15 seconds. Also, add the chillies next & let them crisp up for another 10-15 seconds.Â Tip :- Be extra careful, mustard seeds & chillies splutter a lot when added to oil.Â
Next, add the coarsely ground spices to the oil & stir for about 30-35 seconds or till you smell the aroma. Start adding marinated chicken 5-6 pieces at a time to the pan andÂ Â stir-fry over high heat for few minutes, tossing continuously.Repeat with another batch of chicken pieces. The idea is to lightly brown the outside of the chicken but still keep it juicy inside.Lower the heat once all the chicken has been added.Add the leftover marinade(if any) & stir frequently. Cook on low heat till the oil separates on the sides of the pan and the chicken is cooked. About 12-15 minutes. You can cover the pan for last 3-4 minutes of cooking. Adjust the salt, toss well and remove.Let sit covered for atleast 10 minutes before serving.
Garnish with chopped cilantro or scallions, squeeze fresh lemon juice & serve hot.
Enjoy & Thanks for stopping by!