Chicken kali mirch
Time to cook
1 hour
Difficulty
Easy
Serves
2
A delectable Indian dish made using succulent chicken pieces cooked in a rich and creamy black pepper sauce.
Ingredients
Onion Raw
1 small
Picador Chillies
1 chilli
Cashew Nuts, Raw
6 cashews
Cold Pressed Olive Oil
1.5 Tbsp
Cloves
2 Clove
Cardamom
2 Pod
Cinnamon
0.5 tsp
Ginger Garlic Paste
1 Tsp
Ground Chicken
250 gram
Curd
2 tbsp
Coriander Powder
1 Tsp
Cumin Powder
0.25 Tsp
Salt
1 pinch
Black Pepper
0.5 tsp
Lemon Juice
0.5 Tbsp
Methi Leaves
0.5 tbsp
Black Pepper
0.5 tsp
Amul Fresh Cream
2 tbsp
Garam Masala
0.25 tsp
Step-by-step instructions to cook
Prep
Grind peppercorns into a coarse powder using a mortar and pestle; set it aside.
Bring water to a boil in a pan over medium-high heat.
Add onions, green chillies, and cashew nuts; boil for 6-8 minutes.
Remove the pan from the heat and let the mixture cool for 5 minutes.
Strain the water and transfer the cooked onions and cashew nuts to a blender.
Blend with some water to make a fine paste.
Cooking
Heat oil in a medium saucepan over medium heat.
Add cloves, green cardamoms, and cinnamon sticks to the hot oil; sauté for about 4-5 seconds.
Stir in the onion paste and cook for 6-8 minutes, stirring often.
Add ginger-garlic paste and cook for an additional minute.
Add the chicken and cook for 3-4 minutes, stirring frequently.
Mix in yoghurt, coriander powder, cumin powder, and salt; cook for 3-4 minutes while stirring regularly.
Pour in water and black pepper powder; stir well.
Reduce the heat to low, cover the pan, and simmer for 25-30 minutes until the chicken is fully cooked.
Add lime juice, honey, Kasuri methi, heavy cream, garam masala powder, and crushed black pepper; mix thoroughly.
If the curry is too thick, add some hot water and bring it to a boil and serve hot.
Nutrition information
(per serving)
Carbs
4.1
Proteins
11.1
Fats
12.2
Fiber
1.4
169
kcal
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