Topic: Black Pepper Chicken with thanks to Anjum Anand

[tempest63]

I have to reduce my sauce to get it to cover the meat, you could cut short the reduction to give a bit more sauce but you may lose some of the flavour that comes with reduction.
I think I would add an extra bit of stock or broth to add more flavour and then reduce until you had the desired consistency or quantity of sauce.

[tempest63]

The recipe seems to have dropped off so I thought I would repost it

Black pepper chicken. Anjum Anand
Serves 6

Ingredients 
1kg chicken joints, skinned, with all visible fat removed and cleaned
3 tbsp vegetable oil
1 small onion, finely chopped
1-2 green chillies, pierced
5cm chunk of peeled ginger, cut into thin shreds
1 tbsp coriander powder
Salt, to taste
200ml water
1 tbsp black peppercorns, coarsely ground or to taste
½ tsp garam masala
2 tsp lemon juice
Two handfuls of fresh coriander, leaves and stalks, chopped

For the marinade
10g fresh ginger, peeled
30g garlic, peeled
1 tsp garam masala
1 chicken stock cube, dissolved in 3 tbsp hot water

Method
1 Make a paste of the ginger and garlic with the garam masala and chicken stock. Coat the chicken and marinate for as long as possible in the fridge – at least an hour.

2 Heat the oil in a non-stick saucepan. Add the onion and saute until brown – about 8 minutes. Add the green chillies, ginger, coriander powder and salt and cook for 30-40 seconds.

3 Add the chicken and sear on all sides, about 3-4 minutes. Add the water and black pepper and bring to a boil. Then lower the heat, cover, and simmer until the chicken is tender, around 20-30 minutes. Stir occasionally, adding splashes of hot water, if necessary.

4 Increase the heat and toss and turn the chicken in the gravy for a good 4-5 minutes to reduce the gravy to just a few tablespoons. Stir in the garam masala, lemon juice and the coriander, and serve.

[Peripatetic Phil]

I miscounted - it was 7 drumsticks. Nothing which anyone with a good appetite would struggle to eat in one sitting imho

OMG.  I could manage two, and possibly a third, but that would be my absolute upper bound.  Whenever I order Southern fried chicken, I order two thighs and one drumstick, and that is more than sufficient ...  But I do think I need to try (a smaller version of) this recipe now that T63 has very kindly re-posted it.
--
** Phil