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Indian Black Pepper Chicken with Onions and Yogurt

Indian Black Pepper Chicken with Onions and Yogurt

  • Makes
    4 servings
  • Cook Time
    40 minutes
  • Rating

The spicy Indian curry known as murgh kali murch translates literally as “chicken black pepper,” and it inspired this quick weeknight dinner. Black pepper's pungency is balanced by the richness of whole-milk yogurt and the sweetness of lightly browned onions. To finish the dish, the ingredients are simmered uncovered until the chicken thighs are cloaked with a dryish, flavorful sauce. Serve with basmati rice or warmed naan.

Tip

Don't use preground black pepper. For bold, spicy kick, use fresh whole peppercorns and grind them just before use; you'll need a total of 2¼ teaspoons. Make sure to grind them coarsely so that the pepper has presence in the finished dish.

Ingredients
  • ½

    cup plain whole-milk Greek yogurt

  • 1

    teaspoon ground coriander

  • ½

    teaspoon garam masala

  • Kosher salt and coarsely ground black pepper

  • 1½

    pounds boneless, skinless chicken thighs, trimmed and halved crosswise

  • 3

    tablespoons grapeseed or other neutral oil

  • 1

    large yellow onion, halved and thinly sliced

  • 4

    medium garlic cloves, finely grated

  • 1

    tablespoon finely grated fresh ginger

  • 1

    jalapeño chili, stemmed, seeded and thinly sliced

  • 1½

    teaspoons lemon juice

  • ½

    cup lightly packed fresh cilantro

Step 1

In a medium bowl, stir together the yogurt, coriander, garam masala and 1 teaspoon salt. Add the chicken and stir to coat; set aside.

Step 2

In a 12-inch skillet over medium, heat the oil until shimmering. Add the onions and cook, stirring, until light golden brown, about 6 minutes. Add the garlic, ginger, ½ teaspoon salt and 1½ teaspoons pepper, then cook, stirring, until fragrant, about 1 minute.

Stir in ⅓ cup water and bring to a simmer, scraping up any browned bits. Add the chicken and its marinade and stir to combine. Cover, reduce to medium-low and cook, stirring once or twice and adjusting the heat as needed to maintain a simmer, until a skewer inserted into the chicken meets no resistance, 15 to 20 minutes.

Step 3

Stir in the jalapeño and cook uncovered over medium, stirring occasionally, until the sauce thickens slightly and clings to the chicken, about 8 minutes. Off heat, stir in the lemon juice and an additional ¾ teaspoon pepper. Transfer to a serving dish and sprinkle with the cilantro.