Step 1

While you are making the pepper chicken curry, why not learn how to cut a whole chicken for grilling, baking and for curries as well.

Step 5

An hour or two before you begin cooking, start with the yogurt chicken marinade.Have all the ingredients ready, this would help you save time.

Step 7

A word of advice, if you are using frozen chicken, make sure that the chicken is completely defrosted before marinating it.

Step 11

The marinade will not be absorbed if the chicken parts are frozen or still cold.

Step 15

MARINADE FOR THECHICKEN PEPPERMASALA.

Step 17

Choose a pan that can hold all the chicken parts without crowding.

Step 21

This bowl should also be able to fit into the refrigerator.

Step 25

Into this bowl, add Yoghurt(1/2cup), crushed peppercorns(1 tsp), salt, turmeric powder(1/2 tsp), 1 teaspoon of garlic and ginger paste, 3 cardamoms.

Step 29

Mix all the ingredients with a spoon.

Step 33

Season with salt as needed but use it sparingly as you will be adding Tamarind, later in the cooking process.

Step 35

Place chicken parts in the marinade, rub it over the chicken thoroughly.

Step 39

Cover with cling film and refrigerate for 1-2 hours, you can also keep the marinated chicken overnight.

Step 43

HOW TO PREPARE/COOKTHE PEPPER CHICKENMASALA CURRY.

Step 45

Once the chicken parts have marinated for 1-2 hours, leave it out for 20 minutes or until they reach room temperature.

Step 49

While the chicken reaches room temperature, place a large pan over medium heat, pour in the oil and leave it to heat for a minute or

Step 53

Once the oil heats, add curry leaves, Onions, ginger-garlic(2 tablespoons), green chillies, cinnamon, the leftover cardamom pods and sauté for 2-3 minutes until all the ingredients turn soft. 5-7 minutes.

Step 57

Add the mustard seed(1 tsp), cook, until they splutter and immediately add the chicken parts WITHOUT the marinade and let the chicken sear until they turn light brown on both sides.

Step 59

leave the pepper chicken until they are slightly brown over medium heat, 10-15 minutes.

Step 62

leave the pepper chicken until they are slightly brown over medium heat, 10-15 minutes.

Step 66

While the chicken browns pour tamarind juice(1 tsp) over the remaining marinade in the bowl and mix.

Step 68

Once the chicken parts are slightly brown, pour in the tamarind with the remaining marinade on to the wok with the browned chicken parts.

Step 72

Stir constantly and let the gravy reduce by half.

Step 76

This should take 15-20 minutes over medium heat. check for seasoning.

Step 80

As the chicken absorbs the tamarind and yogurt marinade, pour in the coconut milk and cook over medium heat until gravy is very thick.

Step 84

Serve with warm rice or your favorite type of roti.

Step 88

Made this recipe?

Step 90

Please don’t forget to rate the recipe on the recipe card so other readers find it helpful and show me your recipe by tagging me #islandsmile178 on Instagram.