Description
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Ingredients
Marination
500gramsChicken, bone-in, skinless, cut into 1.5-2 inch pieces
1TeaspoonSalt
1TeaspoonBlack Pepper, freshly ground
1TeaspoonLemon Juice
Onion Cashew Paste
1TablespoonOil
2mediumOnions, sliced
1inch pieceGinger, chopped
7-8Garlic cloves, chopped
8Cashew nuts, soaked in hot water for 20 minutes
Learn how to make chicken kali mirch in a rich, white gravy that’s creamy, peppery and so comforting. The flavours are phenomenal!
4TablespoonsOil, divided
3Green Cardamoms
3Cloves
1inch pieceCinnamon
¼cupYogurt, whisked
½TeaspoonGaram Masala
1-2TeaspoonsBlack Pepper, freshly ground
2Green Chillies, slit lengthwise
1 ½TeaspoonsKasuri Methi, Fenugreek Leaves, roasted and crushed
2TablespoonsCream, heavy or light cream
½ – ¾TeaspoonSalt
Instructions
Marination
- Add chicken, salt, pepper and lemon juice to a bowl and mix well. Set aside for 20-30 minutes and allow to marinate.
Onion Cashew Paste
Heat a tablespoon of oil in a pan and add the sliced onions. Fry on medium heat for 4 minutes till the onions are soft and translucent.
- Add the chopped ginger and garlic and keep frying on medium heat for 1 minute.
Cook the onion mixture and then add it to a mixer grinder with cashew nuts. Grind to a smooth paste, use 2-3 tablespoons of water if required. Set aside.
Heat 2 tablespoons of oil in a pan and place the marinated chicken pieces side by side. Cook on high heat for 2-3 minutes on each side. Remove from the pan and set aside.
In the same pan, add the remaining 2 tablespoons of oil and allow it to heat up on a medium flame. Add the whole spices and saute for 30 seconds to a minute.
- Add the onion cashew paste that was ground earlier and cook for 5-6 minutes on medium heat till you see oil separating from the sides.
- Add the fried chicken pieces and fry on medium heat for 2-3 minutes
- Reduce the heat to low and add the whisked yogurt, garam masala and salt. Cook for 2-3 minutes, stirring continuously till oil separates.
Now add green chillies and ¾ cup of water. Mix well, cover & simmer on low heat for 15 minutes till chicken pieces are tender and cooked through.
- Add pepper and kasuri methi, mix and simmer on low heat for 2-3 minutes. Serve hot.
