Yogurt-marinated chicken in a black peppercorn sauce (Chettinad kozhi) from 660 Curries: Plus Biryanis, Breads, Pilafs, Raitas, and More (page 122) by Raghavan Iyer

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Notes about this recipe

  • Ishie1013 on July 28, 2024

    I like the flavor on this one though my SO thought it was way too heavy on the tamarind but my main gripe was that it really doesn’t make a lot of sauce, so the surface of the chicken gets a bit blackened plus the different sizes of a deconstructed chicken in a pan without as much moisture leads to very different cooking times. I did like the flavor and feel like I could mod this to work.

  • Tee.Tee on May 06, 2020

    I’ve made this a couple of times and really enjoyed it. Not a weekday meal unless you break it down in two days. Worth it when having extra time on hand. I used chicken thighs only. The leftovers freeze well and reheat nicely. I’ll revisit this some more in the future.

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