Madras Peppered Chicken

Ingredients for 4 servings:

• 1,500 g chicken leg(s)
• 150 g yogurt
• 4 tsp black peppercorns, crushed
• 2 tbsp garlic, ground to a paste
• 2 tbsp ginger, ground to a paste
• 1 lime(s), the juice
• 2 tsp salt
• 3 tbsp ghee or oil
• 1 large onion(s), chopped
• 2 tbsp garlic, chopped
• 2 tbsp ginger, chopped
• 2 large tomatoes, chopped
• ⅛ liter of water
• 1 tsp garam masala
• 4 tbsp chopped coriander or spring onions

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours

spicy chicken from Tamil Nadu

Cream the yogurt until creamy, then mix well with black pepper, ground garlic and ginger, lime juice, and salt. Marinate the chicken in it in the refrigerator for at least an hour. Heat the ghee or oil and fry the onion over medium heat until golden brown, about 5 minutes. Add the chopped garlic and ginger and fry briefly while stirring. Then add the tomatoes and braise for another 1-2 minutes. Now add the chicken and the marinade. Cook over high heat, stirring, for about 5 minutes, then add the water, stir well, and cover the pot. Reduce heat to low and simmer for about 20-30 minutes, until the chicken is cooked through, stirring occasionally. Season with salt and stir in the garam masala. Sprinkle the coriander leaves over the top before serving, or serve separately, as not everyone likes it.