Madras Pepper Chicken
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 2 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- g 1,500 chicken le (s)
- 150 g yourt
- 4 teaspoons black peppercorns, crushed
- 2 tablespoon garlic, ground into a paste
- 2 tablespoon ginger, ground into a paste
- 1 lime (s), the juice it
- 2 teaspoons salt
- 3 tablespoon ghee or oil
- 1 large onion (s), chopped
- 2 tablespoon garlic, chopped
- 2 tablespoon ginger, chopped
- 2 large tomato (s), chopped
- liters ⅛ water
- 1 teaspoon garam masala
- 4 tablespoon coriander greens, chopped or spring onions
Print Recipe
Pin Recipe Instructions
- Stir the yoghurt until creamy and mix well with black pepper, ground garlic and ginger, lime juice and salt and marinate the chicken in the fridge for at least an hour.
- Heat the ghee or oil and fry the onion on medium heat until golden, this takes about 5 minutes. Add the chopped garlic and ginger and stir-fry briefly. Then add the tomatoes and stew for another 1 - 2 minutes.
- Now add the chicken and the marinade. Cook on a high flame while stirring for about 5 minutes, then add the water, stir well and cover the saucepan. Simmer on a low heat for about 20-30 minutes, until the chicken is cooked through. Stir occasionally.
- Season with salt and stir in the garam masala. Before serving, sprinkle the coriander greens on top or serve separately, because not everyone likes it.
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