Murg kali mirch

 

Ingredients 

• ▢ 1 tablespoon black peppercorns (kali mirch)
• ▢ 1 cup chopped onions
• ▢ 2 teaspoons chopped green chilies
• ▢ 10-12 cashew nuts
• ▢ 3 tablespoons oil 
• ▢ 3-4 cloves (laung)
• ▢ 3-4 green cardamoms (hari elaichi)
• ▢ 1 inch piece of cinnamon stick (dalchini)
• ▢ 2 teaspoons ginger garlic paste 
• ▢ 1 pound bone-in skinless chicken (500 g, cut into 1 and ½-inch pieces)
• ▢ ¼ cup whisked yogurt (curd, dahi)
• ▢ 2 teaspoons coriander powder 
• ▢ ½ teaspoon roasted cumin powder
• ▢ 1 teaspoon salt (or to taste)
• ▢ 1 teaspoon black pepper powder
• ▢ 1 tablespoon freshly squeezed lime juice
• ▢ 1 teaspoon honey
• ▢ 1 tablespoon Kasuri methi
• ▢ ¼ cup unsweetened heavy cream
• ▢ ½ teaspoon garam masala powder

US Customary – Metric

Instructions 

Crush The Peppercorns

• Add peppercorns to a mortar and pestle and grind to make a coarse powder. Keep it aside.

Make The Onion Cashew Paste

• Heat 4 cups of water in a pan over medium-high heat.
• Once it comes to a rolling boil, add onions, green chilies, and cashew nuts to the pan and boil for 6-8 minutes.
  

  • Remove the pan from the heat and let the mixture cool down for 5 minutes.
  • Strain the water and add the cooked onions and cashew nuts to a blender along with ¼cup of water.
  • Blend to make a fine paste.

  Make The Curry

  • Heat oil in a heavy-bottom pan over medium heat.
  • Once the oil is hot, add cloves, green cardamoms, and cinnamon stick and saute for 4-5 seconds.
  • Add the onion paste and cook for 6-8 minutes, stirring frequently. Scrape the bottom of the pan at regular intervals while cooking to prevent the onion paste from sticking at the bottom and burning.
  • Now add ginger-garlic paste and cook for another minute.

    • 
      Add chicken to the pan and cook for 3-4 minutes, stirring frequently.
    • Add yogurt, coriander powder, cumin powder, and salt, and cook for 3-4 minutes, stirring frequently.
    • Now add 1 cup of water and black pepper powder and mix well.
    • Reduce the heat to low.
    • Cover the pan and cook for 35-40 minutes, until the chicken is cooked well. Stir a few times while cooking.
    • Add lime juice, honey, Kasuri methi, heavy cream, garam masala powder, and crushed black pepper and mix well. 
    • Add some hot water if the curry looks thick and bring it to a boil.
    • Check for salt and add more if needed.
    • Serve hot.