Name: Yogurt-Marinated Chicken IN A BLACK PEPPERCORN SAUCE
Cook time: 90 min
Total time: 90 min
Yield: 6 servings
Cuisine: Indian
Ingredients: 2 tablespoons yellow split peas (chana dal) (picked over for stones); 0.5 cup plain yogurt; 2 teaspoons black peppercorns; 1.5 teaspoons coarse kosher or sea salt; 0.25 teaspoon ground turmeric; 6 medium-size cloves garlic; 6 green or white cardamom pods; 3 dried red Thai or cayenne chiles (to taste, stems removed); 1 cinnamon stick (3 inches long, broken into smaller pieces); 1 chicken (3½ pounds, skin removed, cut into 8 pieces); 2 tablespoons canola oil; 1 teaspoon black or yellow mustard seeds; 1 small red onion (cut in half lengthwise and thinly sliced); 12 medium-size to large fresh curry leaves; 2 fresh green Thai, cayenne, or serrano chiles (stems removed, cut in half lengthwise (do not remove the seeds)); 1 teaspoon tamarind paste or concentrate; 0.5 cup shredded fresh coconut (or ¼ cup shredded dried unsweetened coconut, reconstituted)

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Yogurt-Marinated Chicken IN A BLACK PEPPERCORN SAUCE — Formulation & Method | CuliNect