Black Pepper Chicken
Cook Time 50 mins cooking, 1 hour marinating
Servings 4-6
Ingredients
1 kg chicken joints (thighs, legs) skinned with all visible fat removed
3 tbsp vegetable oil
1 small onion, finely chopped
1-2 green chillies, pierced
2” peeled chunk of ginger, shredded
1 tbsp coriander powder
1 tbsp black peppercorns, coarsely ground or to taste
200 ml water
2 tsp lemon juice
½ tsp garam masala
salt to taste
two handful chopped fresh coriander, leaves and stalks
marinade
30g garlic, peeled
10g fresh ginger, peeled
1 tsp garam masala
1 chicken stock cube, dissolved in 3 tbsp hot water
Method
Make a paste of the ginger and garlic with the garam masala and chicken stock. Add it to the chicken and marinate for as long as possible in the fridge, or for at least an hour.
Heat the oil in a non-stick saucepan. Add the onion; sauté until brown for about 8 minutes. Add the green chilli, ginger, coriander powder and salt and cook for 30-40 seconds.
Allow the chicken to return to room temperature once marinated. Add the chicken and sear on all sides, for about 3-4 minutes. Add the water and black pepper and bring to the boil.
Lower heat, cover, and simmer for around 20-30 minute, until the chicken is tender. Stir occasionally, adding splashes of hot water, if necessary.
Increase the heat and toss and turn the chicken in the gravy for a good 4-5 minutes to reduce the gravy to just a few tablespoonfuls. Stir in the garam masala, lemon juice and the coriander, and serve with rice or naan bread.