Chicken Kali Mirch

Love this chicken in rich, white gravy that's creamy, peppery and sooo comforting.

INGREDIENTS:

• Chicken- 500gm (cut into pieces)
• Onions- 3 [medium sized, roughly chopped]
• Green cardamoms- 2-3
• Black cardamom- 1
• Cloves- 4-5
• Black peppercorns- 10
• Bay leaf- 1
• Ginger garlic paste- 1tbsp
• Green Chili paste- 1tbsp
• Yogurt- 1cup [whisked]
• Cashew nut paste- 2tbsp
• Ghee- 2tbsp
• Vegetable oil- 1tbsp
• Black pepper powder- 1tsp
• Kasuri Methi- 1tsp
• Fresh Cream- 2tbsp
• Salt [to taste]
• Coriander Leaves [for garnish]
• Lemon juice- 1tbsp
• Garam masala- 1tsp

PROCESS:

1. Place onions in a pot of boiling water. Add to it green cardamom, black cardamom, cloves and peppercorns. Boil until onions becomes translucent and soft.
2. Remove the spices and drain the onion. Once it is cool, grind into fine paste.
3. In a bowl, mix salt, black pepper powder, garam masala, lemon juice, ginger garlic paste and green chili paste. Add chicken pieces to it and coat thoroughly. Let it sit for 20 minutes.
4. In a large pan, heat the ghee and vegetable oil together. Add bay leaf, cardamom (green) and peppercorns. Saute until aromatic. Add to it onion paste and cook until the oil starts to separate.
5. Add marinated chicken pieces to pan and stir well. Cook until chicken is sightly brown.
6. Mix cashew paste to this pan and combine. Cook until the gravy thickens.
7. Slowly add the whisked yogurt to the pan, stirring continuously to prevent it from curding.
8. Add more black pepper powder, kasuri methi and salt to taste. Cook until the gravy thickens and oil separate.
9. Stir in the fresh cream and mix well.
10. Cook on simmer heat, until the chicken is fully cooked.
11. Garnish with fresh coriander .
12. Serve hot with naan, roti or steamed rice.

Recipe by- Suchi Srivastava

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