Kali Mirch Murg Chicken Curry With Black Pepper Recipes

Steps:

• Marinate the chicken for at least 1 hour with salt, turmeric powder and 1.5 tbsp oil. Heat oil in the kadhai or wok. Add the bay leaf, cinnamon and the cardamoms to the hot and smoking oil, regulating the flame to "medium". Fry the potatoes with ¼ tsp salt and two pinches of turmeric powder, till these become brownish. Remove the potatoes, but leave the whole spices in the oil. Add the onion-garlic-ginger paste to the oil. Add 1.5 tsp salt and sauté till the onions lose the water content. Now add the cumin powder and sauté for 5 min, or till the paste looks light brown. Add the desiccated coconut and continue to sauté till the mixture becomes dry. Add the marinated chicken and ¾ tsp turmeric powder and continue sautéing till the chicken has a brownish tan. This should be done at medium-to-low flame for best results. Add the pepper powder and mix with the chicken. Continue to cook over medium flame for 5 min. Then, add the cream and cook for 10 min. Add the water and the green chillies. Stir the chicken and close the lid. On a simmered flame, leave this curry to boil for 20 min. Enjoy with Indian flatbreads or with steamed rice.

Steps:

• Heat the sunflower oil in a wok. Add the bay leaf, cloves and peppercorns, and fry briefly, stirring in the ginger and garlic pastes.
• After 30 seconds, add the chicken and mix well.
• Add the turmeric, chilli powder and salt and allow the chicken to cook in its juices.
• Meanwhile, place the tomatoes in a serving dish. Season with a sprinkling of salt and lemon juice. Sprinkle with coriander leaves.
• Stir the yoghurt into the chicken, mixing well.
• Heat the chicken curry through, check the seasoning and serve with boiled rice and the tomato salad.