Black Pepper Chicken Yoghurt

Ingredients:

1 whole chicken ~ cut pieces

3 green chili

3 cardamon

1 cinnamon stick

1 tsp mustard seed

2 medium onion ~ finely sliced

1 sprig of curry leaves

1 tsp tamarind paste

1/2 cup coconut milk

1/4 cup oil

Marinade

1/2 cup yogurt

2 tsp black pepper ~ crushed

1/2 tsp turmeric

1/2 tsp salt

2 tsp ginger garlic paste

3 cardamon

Direction/Instructions:

1. In a large bowl, add all the marinade ingredients and mix them together.  Place chicken parts in the marinade, rub it over thoroughly.  Cover with cling film and refrigerate for 1-2 hours or overnight.
2. Place a large pan over medium heat, pour in the oil.  Once the oil heats, add curry leaves, onions, ginger-garlic (2 tbsp), green chilies, cinnamon, cardamon pods.  Saute for 2-3 mins until all the ingredients turn soft.
3. Add the mustard seed, cook until they splutter and immediately add the marinade chicken parts with the marinade sauce and let the chicken sear until they turn light brown on both sides.  Leave the pepper chicken until they are slightly brown over medium heat for about 10-15 mins
4. While the chicken browns pour tamarind juice (1 tsp) over the remaining marinade in the bowl and mix.
5. Then pour in the tamarind with the remaining marinade onto the work with the browned chicken parts.  Stir constantly and let the gravy reduce by half.  Check for seasoning.
6. As the chicken absorbs the tamarind and yogurt marinade, pour in the coconut milk and cook over medium heat until gravy is very thick.
7. Serve with warm rice or your favorite type of roti.