← Back to Search Results
Asian, Indian
Indian Pepper Chicken Recipe-20722

Photo by: Joseph DeLeo
Comments: 0
 

Recipe

Yield: Serves 6

Ingredients

  • 12 skinless, bone-in chicken thighs, extra fat removed
  • 1 tablespoon unsalted butter
  • 2 teaspoons coarsely ground black peppercorns (see Notes)
  • 2 cups plain nonfat yogurt
  • 1 tablespoon cornstarch, divided use
  • 1 tablespoon fresh minced ginger
  • 1 tablespoon minced garlic
  • 2 minced serrano chiles, seeds intact
  • 2 teaspoons sea salt
  • ¾ teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 cup fresh cilantro, chopped
  • Cooked brown rice

Directions

Rinse the chicken and pat dry. Heat the butter in another small pan and toast the peppercorns for one minute, set aside. In a large saucepan, stir together yogurt, 2 teaspoons cornstarch and next six ingredients. Add the chicken and mix well. Marinate 30 minutes at room temperature. Cover and bring to boil over medium heat. Reduce the heat and simmer, turning the chicken occasionally. Chicken should simmer about 35 minutes. If there is a lot of liquid, leave the lid off while cooking. Reduce the heat, shaking pan occasionally until there is just one cup of liquid and chicken is no longer pin inside. If the sauce does not seem thick enough, mix the last teaspoon of cornstarch with teaspoon cold water and add it to the remaining liquid in pan and boil, stirring constantly. Scatter the cilantro over the top and lower heat. Pour the peppercorns over the chicken and gently mix in. Cover and let stand 5 minutes before serving. Serve the thighs over rice with the sauce.

Notes

An inexpensive coffee grinder used for spices only is best for grinding the peppercorns to a coarse consistency.


© 2010 Debbie Gore

Note from Cookstr's Editors

Nutritional information does not include cooked brown rice.

 

Nutritional Information

Nutrients per serving (% daily value)

241kcal (12%)
194mg (19%)
3mg (5%)
56mcg RAE (2%)
587mg
57mg
32g
6g
121mg (40%)
3g (14%)
8g (12%)
1g
9g
603mg (25%)
2mg (13%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

spice Spice
by Ana Sortun
in-the-kitchen-with-david In the Kitchen with David
by David Venable
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
mom-a-licious Mom-a-Licious
by Domenica Catelli
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?