As mentioned in my article ‘Potato Patakha’, the party arranged for our friends included a few non-vegetarian dishes in the main course. One of them was, the ‘Pepper chicken in yoghurt’ which served as an excellent side dish. This dish was an accident but I would say, a delicious success. As I did not have the ingredients for the recipe that I had planned earlier, this turned out to be an innovative recipe.
This recipe has been prepared with a little extra spice but the spice can be altered as per your personal taste. The important part of the preparation is in the marinating of the chicken. For marinating, I had made few cuts on the surface of the chicken so that the masala seeps into it; this enhances the taste.
Here is the recipe for Pepper chicken in yoghurt…
- ½ kg chicken pieces
- 4 pods of garlic
- 4 green chillies
- 2 tbsp of beaten curd/yoghurt
- 1 tsp garam masala/whole spice powder
- ½ tsp pepper powder
- 1 onion sliced round
- Salt to taste
- ½ tsp Pepper powder
- Salt to taste
- 2 tbsp of whipped yoghurt
- Marinate the chicken in the marinating masala and keep aside for two hours.
- Grind the garlic and green chillies to a paste.
- Heat oil in a deep pan and add garam masala (whole spice powder) and garlic-green chillies paste.
- Now put in the chicken pieces and add the beaten yoghurt/curd.
- Stir well for masala to blend.
- Cover with lid and cook on low flame, for ½ hour. No need of water.
- When water dries up and the chicken is well cooked, add the pepper powder to it and mix.
- In separate pan heat oil and to it add the sliced onions with little salt and fry for 5 minutes till the onion turns pinkish and translucent.
- Now mix the fried onions with fried chicken and toss well.
- Serve hot with steamed white rice and dal.
Preparation Time: 45 minutes
Marinating Time: 2 hours