Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Wok eggs, fried rice and hot Dry Noodles.
Milk Street Recipe
Indian Black Pepper Chicken with Onions and Yogurt
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.
4
Servings
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.
40 minutes
Ingredients
-
½
cup plain whole-milk Greek yogurt
-
1
teaspoon ground coriander
Directions
Reviews
You Need to Be a Milk Street Member to Review this Recipe.
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.
GET DIGITAL & PRINTLog In
Or subscribe
The New Milk Street Cookbook | Order + Save 40%!
EVERY RECIPE FROM THE FIRST 5 SEASONS