INGREDIENTS
Eight chicken thighs, 1 teaspoon black pepper, 1 teaspoon coriander powder, salt as required, 20 curry leaves, 1/2 teaspoon black mustard seeds, 1 teaspoon tamarind extract, 1 tablespoon finely chopped curry leaves, 4 tablespoon coconut oil, 1 teaspoon cumin powder, 1 teaspoon turmeric, 2 cloves minced garlic, 2 sliced green chilli, 1 medium chopped onion, 1/4 cup chopped coriander leaves.
– Preheat oven to 420F. Line a baking tray with parchment paper. In large mixing bowl combine chicken, 2 tbsp oil, 1/2 tsp of black pepper, turmeric, cumin and coriander.
– Add salt to taste, half of the garlic, ginger and curry leaves. Mix well, cover and marinate in refrigerator for 1/2 hour.
– To cook chicken, spread it in a single layer on baking tray, scraping up all the marinade over it. Oven roast for 20 minutes or until lightly browned and crisped.
– Warm remaining oil in a deep skillet over medium heat. Add mustard seeds and let them splutter for 30 seconds. Add remaining garlic, ginger, curry leaves and saute for 1 minute.
– Now add onions and saute for 5-7 minutes or until they are softened and lightly browned. Add remaining turmeric, black pepper, cumin and coriander as well as more salt if necessary. Cook for a minute or so.
– Mix in the tamarind extract or lemon juice, water and chicken with all it’s juices. Reduce heat to low and cook covered for 12-15 minutes, stirring occasionally.
– The sauce should be very thick and clingy at this point. Fold in the fresh coriander, slivered curry leaves and fresh sliced chili. Serve hot.
Pepper Roast Chicken
