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Kali Mirch Chicken

 - Chicken, large pieces with bones - 500 gms


Link: https://www.instagram.com/p/C5azhlWyAFu/?next=%2F

For the Marination:
- Salt- 1 tsp
- Crushed Black Pepper- 1 tsp
- Lemon Juice- 2 tsp

Onion-Cashew Paste: (To be fried and then made into a paste)
- Onion, sliced- 2 small (100 gms)
- Ginger, chopped- 1” piece (8-9 gms)
- Garlic cloves- 6-7(8-9 gms)
- Green Chillies- 2-3 (8-9 gms)
- Cashew nuts- 8

Whole Spices:
- Green Cardamom- 3
- Cloves- 3
- Cinnamon- 2 pieces

Other Ingredients:
- Whisked Yogurt- 3 tbsp whisked and then 3 tbsp water added
- Garam Masala Powder- 1/2 tsp
- Crushed Pepper- 1 tsp
- Kasuri Methi (Fenugreek Leaves)- 2 tsp
- Salt for seasoning- 1/2 tsp

Process:
- Heat 2 tbsp oil in a pan and place the marinated chicken pieces side by side. Fry on high heat for 2 mins and then turn and continue to fry for 2 mins on the other side.
- Continue to fry on medium heat for another 2-3 mins turning the chicken pieces till the pieces are uniformly browned.

- Now take another pan and heat 2 tbsp oil.
- Add the whole spices and allow it to splutter.
- Give a stir and keeping the heat on low, add the paste blended earlier.
- Stir and fry on low heat for 6-7 mins till oil separates.
- Add the fried chicken pieces, mix and fry on medium to low heat for 2-3 mins.
- Reduce the heat to low and add the whisked curd/yogurt (mixed with water), the garam masala powder and salt to season.
- Stir and cook on low heat for 2-3 mins till oil separates.
- Now add 150 ml water, mix and cover & cook on low heat for 10 mins till chicken pieces are tender.
- Open the lid and sprinkle the crushed pepper and Kasuri Methi. Mix and simmer on low heat for 2-3 mins till oil separates. 
- Garnish with coriander

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