Black Pepper Chicken

I unknowingly embarked on a “cook more Indian food” goal in the past year.

Not that I mind. Not at all.

There’s this spicy chickpea stew, and this savory oatmeal packed with superfood spices.

And then, there’s this chicken.

I’ve been ordering this black pepper chicken weekly since January. It’s a fiery dish that was perfect for the colder months. And while my local restaurant’s version is delicious, there was too little chicken for the amount of sauce given.

“I could totally make this…”

It took a while to adapt this recipe for my taste – and for minimal ingredients and time. But it was worth it. This black pepper chicken recipe only requires three spices (pepper, turmeric, and salt) and cooks rather quickly.

Plus, it’s delicious.

I’m still eating black pepper chicken once a week. Except now, I’m making it.

INDIAN BLACK PEPPER CHICKEN

INGREDIENTS

  • 2 lbs boneless, skinless chicken thighs, cut into 1″ strips
  • 1/2 cup yogurt
  • 1 teaspoon whole peppercorns
  • 1 tablespoon ground black pepper
  • 1 teaspoon turmeric
  • 1/2 lemon, juiced
  • 3 white onions (half roughly chopped, half finely sliced)
  • 1 1/2 piece ginger, chopped
  • Oil (I prefer coconut or oilve)
  • 1 teaspoon salt
  • Rice or quinoa (I prefer a brown rice-quinoa combination)

DIRECTIONS

  • Put the chicken in a large, shallow dish. In a bowl, combine ground black pepper, yogurt, turmeric, lemon juice, and a pinch of salt. Pour the marinade all over the chicken and combine thoroughly with your hands. Cover with plastic wrap and place back in the fridge for at least 3 hours.
  • Blend the roughly chopped onion, garlic, ginger, and black peppercorns to make a paste.
  • Heat two tablespoons of oil in a heavy skillet and fry the thinly sliced onion until golden. Add 1/2 of the paste and continue frying until the onion has browned.
  • Add the chicken and 1/2 cup of water. Bring to a boil, and then simmer until the chicken has cooked through (20 minutes or so).
  • Serve atop a bed of rice, and sprinkle extra sliced onion on top (if you prefer)

Another favorite Indian dish, and all my recipes can be found here

Well, that was quick.

Yep! Quick Hits are short posts that peek into my life – what I’m wearing, cooking, and reading. View all quick hits here, and check out these recent ones I know you’ll love:

  • Oh my word, this looks so good! I’m definitely making this later this week. I’m all about Indian food and I have a weird love for anything with tumeric.

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    • hithaonthego

      Amazing! I would love to hear what you think of the recipe :)

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  • Christine Wu

    This looks amazing! What happens to the other 2 tsp of ground black pepper?

    • hithaonthego

      The ground black pepper is for the marinade, and the peppercorns are used for the sauce. Hope this helps!

      • Christine Wu

        Your recipe calls for 1 tablespoon of ground black pepper and only 1 tsp in the marinade – so I wondered where the rest of the ground black pepper went… :)

        • hithaonthego

          AAH! Good catch – I think I meant all of the ground black pepper for the marinade. Editing now :) I’m so sorry for the confusion!

  • hithaonthego

    You can totally add it in! It makes the dish even more flavorful, if that’s your jam. I reserve it for another batch or to use it as a fish or tofu marinade.

  • Hey Hitha! Getting ready to make this – looks so good! How much garlic do you use?

    • hithaonthego

      I use 3-4 cloves! Let me know how it comes out for you.

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