Kali Mirch ka Murgh

Ingredients

• 750 g chicken, curry cut

• 1.25 cup curd, beaten

• 5 tsp ginger-garlic paste

• 1 tsp coriander seeds

• 1/2 cup onions, sliced

• 2 tsp ginger, jullienned

• 3 green chillies, slit

• 1 tbsp peppercorns, crushed

• 1/4 cup cashewnut paste

• 1/4 cup cream • 8 soaked almonds

• 2 strands saffron

• 1 tbsp fresh coriander, chopped

• 1 tsp garam masala

Method

Marinate chicken in curd, ginger-garlic paste, coriander seeds, and salt. Rest for 20 minutes

Heat ghee and add sliced onions. Sauté till translucent.

Add ginger and green chillies, and sauté for another minute.

Once the masala has cooked, add the marinated chicken along with any extra marinade and mix well. The chicken and curd will release water. Allow one boil and reduce the heat.

Simmer for 5 minutes and add the peppercorns, and continue to cook the chicken until the oil has separated from the gravy.

Once the oil has separated, add the cashew paste and cream.

Increase the heat and allow the chicken to boil one more time in the gravy.

Once gravy has thickened to desired consistency, take off the flame.

Meanwhile, blanch the soaked almonds. Peel and cut into fine slivers. Add a a few drops of saffron water to the almonds and sprinkle atop the chicken curry.

Finally garnish with powdered garam masala and fresh coriander leaves. Serve hot.