I unknowingly embarked on a “cook more Indian food” goal in the past year.
Not that I mind. Not at all.
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
- 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)
- Put the chicken in a large, shallow dish. In a bowl, combine 1 teaspoon of 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)