Black Velvet Chicken : Weekend celebrations part 2

Black Velvet chicken.... Hot and Succulent
Black Velvet chicken…. Hot and Succulent
Chicken rolled in Crushed  Peppercons and baked till   tender...
Chicken rolled in Crushed Pepper cons and baked till tender…

When the night is cold and dry or your family is lazy and quiet, serve this fiery hot tender chicken rolled in crushed pepper cons which in a most indulgent fashion spices up the palate and tantalizes your senses. The aroma and flavors of this dish is sure to  make mouths and eyes water. The brining,  baking  and shallow frying keeps the chicken moisturized and succulent from inside while hot and slightly crispy on the outside. You will have your family literally eating out of your hands and back to their chirpy selves.  Don’t wait. Try it this weekend…..

By the way I made this fiery chicken to mark the Dragon’s Loyalty award presented to me by Kruti mehta of 10 evening flowers




fire breathing dragon...
try the Black velvet chicken …

Things you need:

  • 1 Chicken quartered and skinned
  • 2 tbsp. fried onion paste
  • 2 tbsp. ginger garlic paste
  • 1 cup yogurt
  • Salt to taste
  • 1 tbsp. lemon juice
  • 2 tbsp. fresh cream
  • 1 tsp.All spice powder
  • 1/2 cup coarsely crushed black pepper cons


  1. First brine the chicken pieces ( skip the coffee powder from the recipe in the link) for two hours at least.
  2. Discard the solution , rinse and pat dry.
  3. Add all the above ingredients except the black pepper and marinate for half an hour. Since you have added salt to the brine, add very little salt.
  4. Cook in the oven at 180 º C for 45-60 minutes till done.
  5. Heat a non-stick pan and add a tablespoon or two of oil in it.
  6. Roll the chicken pieces in crushed pepper cons (as many as your tongue can bear) and fry one piece at a time, for a minute on each side.

Serving Suggestion:

  1. Mango slices can be an excellent accompaniment to this hot dish.
  2. You can also reduce the juices remaining in the oven tray and pour over the chicken. This can be served with bread or steamed rice.
Black Velvet chicken dry...
Black Velvet chicken dry…
Black velvet chicken served with a thick gravy.....
Black velvet chicken served with a thick gravy…..

 This is my entry to the Friday Fiesta co-hosted by Angie , Elaine and Stacey


…….Celebrations Continue

Kruti Mehta of  10 evening flowers  sprang a pleasant surprise on me by nominating me for the prestigious Dragon’s Loyalty award. She is a young ‘author and a poetess in  making’ who runs this very interesting blog which has a collection of short stories, sketches and a platform for cross culture talks. I am honored and thankful to her for presenting this award to me.

The rules for Dragon’s Loyalty Award are:

1   Visit and thank the blogger who nominated you.
2   Acknowledge that blogger on your blog and a link back.
3  You must share  7  things other bloggers may not know about you.
4   Nominate up to  15  bloggers for Dragon’s Loyalty Award, provide a link to their blogs in your post, and notify them on their blogs.
5   Copy and paste the award somewhere on your blog.

My Nominees:


  1. Richardankers
  2. Old thingsRnew
  3. Melody
  4. JordanMathew
  5. Rachelmankowitz
  6. TasteofColours
  7. Bluefishway
  8. Servicefrom theheart
  9. Mykitchenadventures
  10. Pennyross
  11. Kitchenstories
  12. Mrs.Zfiles
  13. Ohiocook
  14. Bartolinikitchens
  15. Gingerandbread

 Congratulations to each one of you. All the best and enjoy….



48 thoughts on “Black Velvet Chicken : Weekend celebrations part 2

    1. Thank you. It worked beautifully with this dish. Oh how I wish i could get you to taste this.’ I can never be impressed with technology until i can download food’ 🙂


    1. Yeah i love peppercorns too. You could adjust the amount to suit your taste though. Thank you so much for appreciating. Have a nice day 🙂


  1. Fiery and fried, yum. I think mangos sound like the perfect thing to tame the fire. Thanks for joining the party. You might want to link this back to The Novice Gardener to make sure Angie knows you are there. Cheers and happy weekend.


    1. Thank you so much Elaine for having me on. This is my first ever Friday Fiesta. So don’t know much of the etiquette. But I am enjoying this. 🙂
      If it is not a problem could you tell me if I should be linking my post on to Angie’s blog ? Sorry I am confused.


Hey! Do let me know what you think

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s