Who would've imagined that flavours of black pepper could work so well in a chicken curry! This dish is warm, comforting and fragrant and is the best cozy, weeknight dinner. The chicken pieces remain juicy, the gravy is creamy and light and everything is mildly spiced but still very very tasty. This Chicken Kali Mirch is a fantastic weeknight dinner option!
1 ½TeaspoonsKasuri MethiFenugreek Leaves, roasted and crushed
2TablespoonsCreamheavy or light cream
½ - ¾TeaspoonSalt
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.
Marination: Make sure to marinate the chicken for at least 15 minutes. This helps the pepper and lime juice work their magic and flavour the chicken from inside out.
Cut of Chicken: Bone-in, skinless chicken pieces are best for this recipe. The chicken pieces are cut into 1.5-2 inch in size. If you wish to use Chicken breast, cook them in the gravy for only 7-8 minutes
Browning Onions: Brown the onions to a light golden. The more you brown them, the deeper the colour of the gravy will be. Which is not a bad thing, just different.
Yogurt: Make sure to whisk the yogurt before adding it to the gravy. Add the yogurt on a low flame or turn off the flame. Once you add the yogurt, mix immediately and keep tossing it over low heat till the yogurt cooks
Ground Black Pepper: Don't skimp on the pepper. If you want to reduce the heat, reduce the green chillies or skip them
Kasuri Methi: Kasuri Methi really brings this dish together and helps add the finishing touch! A small amount goes a long way.