Several years ago I was confused about a lot of the (east) Indian cooking spices and methods, so when Suneeta Vaswani taught a class at Sur la Table, I signed up. She was a delightful teacher. Very informative and easy to understand. Among the things she made at that class, this was the standout in my book. It happens to be a favorite in her family. My recollection is that she mentioned whenever she’s off teaching classes her husband always wants this – if he can have this available for his dinner, he’s a happy man. So, it’s a staple in her freezer. I also bought her Easy Indian Cookbook, which I’ve used several times. I don’t cook Indian food very often, although my DH and I both like it very much. She’s recently published a new book, which is already going for a 2nd printing apparently.
Truly, this dish is simple. Really simple. First you get out the sauté pan you’ll use (make sure you have a lid to fit this one) and the ingredients are mixed right in the pan itself and allowed to sit for half an hour before cooking. It’s merely a mixture of nonfat yogurt, a bit of cornstarch, minced ginger, garlic, a Serrano chile pepper and salt. You roll the chicken thighs around in this thick mixture and let it sit. Just like that. Then you put the pan over the heat on the range, and begin slowly cooking the chicken. It does not get browned, just heated and slowly cooked. Then, at the end, you actually sauté some cracked peppercorns for about a minute, then those get poured into the sauce. Garnish with some cilantro and you’re done, except for spooning some of the scrumptious sauce over basmati rice. Oh, is that ever good, I’ll tell you.
The yogurt separates during the cooking process – it is a little off-putting when you see it, but the sauce comes together in the end. You can cook this without a lid, but how much sauce you get depends on how much the fluid evaporates. You’ll need to be your own judge about that. I like the sauce, but the nonfat yogurt is the thinnest, and doesn’t firm up much. That’s why I’ve been using Greek (strained, thicker) yogurt for this the last several times. I prefer it because it sticks better to the chicken (see photo), but it’s likely not traditional.
Indian Pepper Chicken
Recipe By: Suneeta Vaswani
Serving Size: 8
12 whole chicken thighs without skin — bone-in preferred
2 cups nonfat yogurt
2 teaspoons cornstarch
1 tablespoon minced ginger
1 tablespoon minced garlic
1 whole serrano pepper — sliced in half
2 teaspoons salt
2 cups fresh cilantro — chopped
2 tablespoons vegetable oil
1 tablespoon black peppercorns — freshly cracked
1. Rinse chicken and pat dry. In a large saucepan stir together the yogurt, cornstarch, ginger, garlic, chilies and salt. Add chicken and mix well, then allow to sit in the pan for about 30 minutes, at room temperature.
2. Cover the pan and bring it to a boil over medium heat. Reduce the heat and simmer, shaking the pan occasionally and turning pieces once to ensure even cooking, about 30-35 minutes. The yogurt will curdle – don’t worry, that’s how it should be, and it will be fine when it’s finished. If there is too much liquid, increase the heat and leave pot uncovered to reduce it down.
3. Reduce heat, shaking pan occasionally, until there is about 1 cup of liquid and the chicken is fork tender and no longer pink inside. Stir gently if needed. Scatter the chopped cilantro on top.
4. In a very small saucepan heat oil over medium heat. Add the cracked peppercorns and cook (sizzling) for about 1 minute. Pour this into the chicken pot (it will sizzle more when it hits the liquid) and stir gently. Remove from the heat and let stand for 5 minutes before serving.
Per Serving: 196 Calories; 8g Fat (35.6% calories from fat); 24g Protein; 7g Carbohydrate; 1g Dietary Fiber; 87mg Cholesterol; 669mg Sodium.
Cook’s Notes: I’ve used both bone in and boneless thighs. Also have used non-fat and full fat yogurt too. I prefer the Greek yogurt (it’s thicker) although it doesn’t make as much sauce. Don’t be disturbed by how the yogurt separates during the cooking process – the water separates from the milk solids, but will be reabsorbed as it cooks. And, if you happen to freeze this, make sure there’s enough sauce to completely cover the meat – keeps better that way. If you don’t like the heat, eliminate the chile pepper and the cracked pepper, although I think you’d lose a lot of the personality of this dish by doing that.
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