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
Garam Masala – Mild
Garam masala, “hot spices” in Hindi, is a richly aromatic blend of spices that gives a balanced blend of sweet and peppery flavours to Indian and Asian dishes. Even tough the ingredients vary according to the country, village or family, some of the ingredients of this versatile Indian mix are cardamom, ginger, fennel, black pepper, cumin, cinnamon, cloves and nutmeg. It is widely used in Indian and Asian cooking and seasoning and especially for adding flavour to curries.$3.45
Cardamom Pods Ground
Ground Cardamom Pods have a strong, unique taste, with an intensely aromatic fragrance and a minty coolness. The powder is made from the oval-shaped green cardamom pods, and are used in a variety of savoury and sweet dishes. Next to black pepper, cardamom is the most common spice in India. It is also one of the world’s most ancient spices, often glorified as the Queen of Spices. It is an essential ingredient of Garam Masala.$3.45
Pepper Black Whole
Black Pepper is picked from the flowering vine of the peppercorn plant and is the most pungent and flavourful variety of Pepper. Black peppercorns are picked green and then dried to 12% moisture content. The whole peppercorn is great to use in grinders. It has a woody flavour with a spicy heat. Pepper is used in all cultures and all types of cuisine. Also, it is known for improving digestion.
The Spice People carry these pepper products ; pepper black whole, pepper black ground, pepper black cracked, pepper white whole, pepper white ground, pepper green whole, pepper lemon, pepper mill mix.
Chillies Indian Whole
Chillies originated in the Americas but are now used all throughout the world to add flavour and heat to endless numbers of dishes. The flavour of dried chillies is quite different from their fresh counterparts due to the caramelisation of sugars that occurs during the drying process, creating a more complex flavour. They are used widely in Indian, Mexican, Asian and Italian cuisine.$3.45
Pepper White Whole
White Pepper is black pepper that has been soaked to remove the outer husk. It is hotter and less fragrant than black pepper. It is one of the most versatile spices, particularly used in European cooking so as to not blemish creamy white sauces with black specs of pepper.
The Spice People carry these pepper products: pepper black whole, pepper black ground, pepper black cracked, pepper white whole, pepper white ground, pepper green whole, pepper lemon, pepper mill mix.
Pepper Green Whole
Green Peppercorns are the unripe berries picked green from the peppercorn plant, it is the same vine that produces the black pepper. Green peppercorns are subtler in flavour than black peppercorns but have a distinct fresh hot bite. They can be used in many savory dishes and are tend to be used more for terrines, pates, or rich food like pork & duck. It is also used as a garnish and in the pepper mill mix.
The Spice People carry these pepper products: pepper black whole, pepper black ground, pepper black cracked, pepper white whole, pepper white ground, pepper green whole, pepper lemon, pepper mill mix.$3.45
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