Dish of Black Pepper Chicken
(click to enlarge)

Black Pepper Chicken


Pakistan   -   Kali Mirch Karahi
Serves:
Effort:
Sched:
DoAhead:  		 2 #
***
1-1/2 hrs
Yes		 This spectacularly flavorful chicken dish is popular in Pakistan. This is a home version, the street vendor versions are dryer and oilier.

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Chicken meat (1)  
Onions
Garlic
Ginger root
Chilis, green (2)
-- Spices
Cumin seed
Coriander
Peppercorns (3)
Salt
--------
Ghee / Oil (4)
Water
Yogurt (5)
-- Garnish
Lemon Juice
Garum Masala
Ginger Strips
-- Serve with
Basmati Rice
  or Roti
PREP   -   (40 min)
  1. Cut CHICKEN into chunks about 1-1/2 inches on a side or as desired.
  2. Chop ONION fine.
  3. Crush GARLIC and chop fine. Slice GINGER very thin, cut slices into threads, and cut threads very fine. Place both in a Mortar with 1/4 t salt and pound to a coarse paste.
  4. Cut CHILIS lengthwise (see Chili).
  5. Grind Cumin and Coriander in your spice grinder. Crush Peppercorns small. Mix all with Salt.
  6. For Garnish: cut GINGER lengthwise into very thin matchsticks about 1-1/2 inches long. I use a julienning peeler.
  7. Squeeze Lemon Juice.
RUN   -   (45 min)
  1. In a Karahi (Kadhai) or Wok (13 inches), heat Oil / Ghee. Over medium flame, stir in Garlic mix, then Chicken and turn heat to very high. Fry stirring until all raw color is gone and any exuded liquid has evaporated (oil will be mostly clear).
  2. Stir in Onion and fry stirring until translucent.
  3. Stir in Spices mix, Chilis, and Water. Cook uncovered over moderate heat, stirring frequently until Chicken is tender (20 to 25 minutes). Most water will have evaporated. Add a little more if needed to have the sauce as you like it. I like a fair amount of sauce.
  4. Whip the Yogurt vigorously until completely creamy (to prevent curdling) and stir into the pan. Keep on moderate heat until just up to temperature.
  5. Pour Lemon Juice over and tumble to distribute. Bring up to temperature (just a few bubbles) and take off the heat.
  6. Place in serving bowl(s). Sprinkle lightly with Garum Masala and scatter Ginger Matchsticks over.
  7. Serve hot with with plenty of steamed Basmati Rice or Roti of choice.
NOTES:

  1. Chicken:

      In Pakistan, this recipe is commonly made with a whole chicken, skin and fat removed and cut into chunks, bone-in. This doesn't work well for buffet service, or at the family table, so our recipe is made from boneless skinless chicken thighs cut into chunks. Thighs have much better flavor and texture than breast meat, which tends to be dry and stringy. If you use bone-in joints, bump up to 3 pounds and cut large joints in half crosswise.

  2. Chili, Green:

      Hot Indian Green Chilis are imperfectly available, even in Los Angeles. We use 1 Serrano cut lengthwise into quarters. If you are very chili adverse, use half of one. If you have smaller Green Chilis, cut in half lengthwise. For details see our Indian Chilis page.

  3. Peppercorns:

      Some recipes call 4 teaspoons of Malabar Peppercorns. These are not easily available outside India, so we call for 3 teaspoons of regular Black Peppercorns. In either case they should be crushed fairly fine.

  4. Ghee:

      In Pakistan, Ghee would be preferred, but Oil is becoming more common. You can make Gee at home, and it is easily available in markets serving an Indian community. Accept only Butter Ghee - Vegetable Ghee is often deadly trans fats. Otherwise Avocado Oil would be best as it has a buttery flavor. Pure Olive Oil (not virgin) will work fine. Note that many recipes call for a lot more oil, which is how street vendors make it. For details and a link to our recipe for making Ghee, see our Ghee page.

  5. Yogurt:

      This should be plain full fat yogurt for correct flavor and cooking properties. Low fat yogurt will tend to curdle. Whip vigorously before adding to recipe to prevent curdling.

  6. Garam Masala:

      This is a finishing spice mix used throughout South Asia, but which varies by region. For a version appropriate to the region of this recipe see our recipe Garam Masala, Punjab.
  7. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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