There are some recipes that bring back memories of childhood and this chicken recipe is one that is reminiscent of Prerna’s Sunday lunches in her home in Shillong. Borrowed from her mom, this recipe is a go-to comfort food when you don’t want to go ingredient heavy. The combination of turmeric and black pepper is magic to the soul, and when marinated overnight with yogurt, the chicken tenderises and the spices absorb wonderfully!
Gather Your Ingredients
- FOR THE MARINADE
~ Preparation Instructions ~
- Prepare the marinade using 1 cup of homemade yogurt. Add 2 tsp turmeric and 4–5 tsp freshly crushed black pepper. Mix well and pour over cleaned chicken pieces. Mix thoroughly, then refrigerate (not freeze) overnight for 12–14 hours.
- Remove the chicken from the fridge 30 minutes before cooking. Meanwhile, chop the onion and crush the ginger and garlic. You can optionally add the paste to the marinade too.
- Heat a heavy-bottomed pan and add 1 tbsp ghee. Add the green chillies, then the chopped onion. Sauté until golden brown. Add salt to taste and a pinch of sugar. Now, add the chicken along with the marinade.
- Cook on low to medium heat for 45–60 minutes, stirring occasionally. The yogurt will appear watery at first but will slowly start to caramelise and release oil.
- Once the chicken is fully cooked, increase the heat and stir continuously until the marinade thickens and coats the chicken. The chicken should be tender and falling apart.
- Serve hot with aromatic Joha rice, a slice of Kaji Nemu (Assam lemon), and a green chilli pepper.
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