Black Pepper Chicken: Nik Sharma's heat-filled recipe is for nights when you want something wonderfully warm

Step 1

Grind the peppercorns to a coarse powder. In a small dry skillet or saucepan, toast the pepper, coriander, and fennel until they just turn fragrant, 30 to 45 seconds. Immediately transfer to a small bowl. Stir in the turmeric and lime juice and season with salt to form a paste.

Step 3

Place the chicken in a large bowl and massage it with the spice paste. Transfer to a large resealable bag or wrap the bowl with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to marinate.

Step 5

When ready to cook, set the chicken on the kitchen counter to reach room temperature, about 15 minutes.

Step 7

Heat the coconut oil in a large saucepan over medium-high heat. Add the onions and sauté for 4 to 5 minutes, until they just turn translucent. Add the garlic and ginger and sauté until fragrant, about 1 minute. Add the marinated chicken with any liquid and the coconut milk, bring to a boil over high heat, then turn the heat to low and cook for 10 to 15 minutes, until the chicken is completely cooked and the liquid becomes a thick sauce. Stir occasionally to prevent burning. Remove from the heat, taste, and season with salt. Garnish with the cilantro and serve with warm rice.

Step 9

Plain Rice:

Step 11

For the most part, I cook with basmati rice at home. Basmati rice is renowned not only for its spectacular long grains but also for its aroma. Being a creature of habit, I purchase my basmati rice from my Indian food market. When purchasing basmati, always ask for rice that’s from India and has been aged for at least 1 year; the aroma will be richer.

Step 13

When I cook basmati for plain rice, pulaos, or biryani, I follow these three rules:

Step 16

Once water is added to the rice on the stove, avoid stirring or mixing it.

Step 19

For plain rice, I do not add any salt or oil because they reduce the natural fragrance of basmati rice.

Step 22

To add a bit of color, add a pinch of ground saffron, a few drops of beet juice, or turmeric powder.

Step 24

Pick through the rice and remove any stones or debris. Place the rice in a fine-mesh sieve and rinse under cool running water until the water is no longer cloudy. Transfer the rice to a medium bowl, cover with 2 cups [480 ml] of the water or enough water to cover the grains by at least 1 in [2.5 cm], and soak for 30 minutes. Drain the water. Place the rice in a medium saucepan or a small Dutch oven with a lid and add the remaining 2 cups [480 ml] of water or enough water to cover the grains by at least 1 in [2.5 cm]. Bring to a rolling boil over medium-high heat. Turn the heat to low, cover, and cook until most of the water has evaporated, 10 to 12 minutes. Remove from heat and let sit, covered, for another 5 minutes. Just before serving, fluff the rice with a fork.

Step 26

Yield: Makes 4-6 servings; Plain Rice recipe makes 2 servings (about 1¼ lb [570 g] cooked rice)

Step 29

Excerpted from The Flavor Equation: The Science of Great Cooking in 114 Essential Recipes by Nik Sharma (C) 2020 Reproduced by permission of Chronicle Books. All rights reserved.