A slow cooked lamb or goat tagine is the staple of Moroccan cuisine. Dishes like this are prepared in outdoor ovens under the Sahara sky. While
Black pepper chicken is a famous Indian recipe in which black, white and green peppercorns are used as the flavour base together with yoghurt or cream. When we visited GOA for the international spice conference January 2016, we were treated to this dish and while its origins are from Punjabi, we fell in love with its creamy peppery flavours and wanted to share it with you. Cooking Black Pepper chicken is as easy as chicken tandoori and makes for a quick mid week meal. The level of Pepper can be adjusted to suit your personal preferences.
Spices used in this recipe
Combine ginger chilli and garlic in the mortar and pestle and form a smooth paste.
Combine all pepper corns in a mortar and pestle and gently break down like cracked pepper. Add cardamom, garam masala and add to the paste.
Mix the lemon juice, corn flour yoghurt and cream .
combine with the spices and spice paste and Add the chicken pieces and marinate in the fridge for 1 hr.
heat a deep dish frying pan, add the butter and saute for 1 minute.
Add the marinated chicken and gently brown on each side.
Add the remaining marinade and gently poach on simmer until the chicken is fully cooked.
Add a little water if necessary to keep from drying out
(25min for chicken with bone 10 min for boneless diced chicken )
Serve with roti and rice