Book of Days Tales

Pakistan became an independent republic on this date in 1947 as part of the general divestment of the British government’s colonial holdings in south and southeast Asia.  Pakistan was designed to be a Muslim majority nation which means that the cooking in that part of the world involves halal meats, including chicken, lamb, and beef (no pork),  or vegetarian dishes.  Here is kali mirch (black pepper) chicken.  This version is unusual in that it does not use tomatoes so that the black pepper savor comes through strongly.

Ingredients

½ cup vegetable oil

1 teaspoon crushed garlic

1 whole chicken cut in serving pieces

salt to taste

1 medium yellow onion, peeled and thinly sliced

2 teaspoons crushed ginger

1 teaspoon cumin powder

2 teaspoons coriander powder

1 tablespoon black pepper

½ cup full-fat yogurt

⅛ teaspoon garam masala powder for garnish (optional)

1- inch ginger julienned for garnish (optional)

2 bird’s eye chiles thinly sliced for garnish (optional)

Instructions

 Heat the oil in a wok or karahi pan (similar to a wok) over low heat and add the crushed garlic. Fry on low heat briefly until fragrant.

Increase the heat to high and add the chicken and salt. Brown on all sides.

Add the crushed ginger, sliced onion and ½ cup of water. Bring to a boil, then lower the heat to simmer. Cook uncovered until the chicken is tender and most of the water has evaporated, about 25-30 minutes.

Add the yogurt, cumin powder, coriander powder and black pepper. Stir continuously on medium heat for about 5-7 minutes or until the chicken is well-coated in spices and the oil begins to separate from the dish.

Remove from heat. Garnish with julienned ginger, chiles, and a pinch of garam masala powder. Serve with roti or naan.