We had our first snowfall yesterday, a little too early for snow but here it is.The landscape suddenly turned magical with a little sprinkling of snow dust on the fall leaves, the earth was filled with bright vibrant colors on a white canvas…….
……. which literally means the official season for spicy delicious yummy food has kickstarted in my kitchen . Just like the firewood in the fireplace, one need spicy yummy food to beat the cold outdoors and to help keep one warm. Thus was born this version of marinated chicken in yogurt & spicy pepper blend. It is more of a thick gravy than a curry, hence goes very well with Indian flat breads like naan & parathas, do give it a try this winter season, I am sure you will relish it !
- 1/2 cup plain yoghurt
- 2 teaspoons of Black peppercorns crushed
- salt to taste
- 1/2 teaspoon Turmeric powder
- 5-6 cloves garlic crushed into a paste(used for the marinade and cooking)
- 3 tablespoons of ginger paste(used for the marinade and cooking)
- 6 cardamom pods crushed(used for marinade and cooking)
- 6-7 green chillies
- Cloves- 2-3
- Cinnamon stick (1-2 inch)
- Chicken pieces(I used one whole chicken)
- 3 tbsp coconut oil
- 1 teaspoon mustard seed
- 1 Large Onions (finely sliced)
- 1 sprig of curry leaves
- 1 teaspoon tamarind paste
- 1/2 cup coconut milk
- Marinate the chicken pieces in yogurt, ginger garlic paste, turmeric powder, crushed cardamom and black pepper powder with salt to taste for 2 hours before you start cooking, after you have cleaned & cut the chicken pieces to your desired size.Set it in the refrigerator after covering it with a cling film.
- When you are ready to cook, take the chicken pieces out of the refrigerator & set it on the table to attain room temperature around 10- 20 minutes or so.
- Meanwhile, place a wok on the stove top & warm it, when warm add the coconut oil, add some cloves, cinnamon & mustard seeds & allow them to splutter before adding the finely sliced onions to it & saute it to a golden brown color .
- Now to the above add the chicken pieces alone without the marinade & turn them over till the sides brown to a rich golden brown.
- while this is going on, add the tamarind water to the marinade & mix it well to form a homogenous mix. ( First time , I have tried using tamarind paste in a chicken dish, it gives it a tangy rich taste !)
- Once the chicken pieces are well browned on both sides, slowly add in the marinade mixed with tamarind all over the chicken pieces & stir it well so it coats all the surfaces of the chicken.Allow it to cook, till the gravy reaches half it’s consistency & becomes thick.
- This would be a good time to add in the coconut milk when the chicken has completely absorbed the tamarind marinade flavor.
- Simmer the flame & allow the gravy to cook for another 10-20 minutes, till it becomes thick & flavorful.
- Remove from stove & serve hot with parathas & naan or plain rice.