Chicken Black Pepper (Murg Kali Mirch):Spicy cream, creamy spices😊 & the tender chicken in between 😋 скачать в хорошем качестве

Chicken Black Pepper (Murg Kali Mirch):Spicy cream, creamy spices😊 & the tender chicken in between 😋

Recipe: Chicken Kali Mirch (Black Pepper Chicken): Spicy cream, creamy spices😊and the tender chicken in between 😋 Serves: 4 Ingredients: • 1000 g Chicken legs • 3 Teaspoon Black Pepper Powder • 3 Teaspoon Salt • 1 Lemon Medium Size • 4 (approx. 350 g) Onions • 9 Garlic Cloves • 1 Inch Ginger • 40 g Cashew • 1 Inch Cinnamon Roll Crushed • 5 Cardamom • 4 Cloves • 1/2 Teaspoon Garam Masala • 200 ml Whisked Yoghurt • 2 Green Chilis (optional, adjust to taste) • 4 Teaspoon Kasuri Methi (dried fenugreek leaves) • 1 Handfull Mint and Coriander Leaves • 3 Tablespoon Oil • Fresh Cream (optional) • Water as required Preparation: Step 1 Marinate: • Add 2 teaspoons each of salt and pepper to chicken pieces. Add lime juice of 1 lemon, mix well and let it marinate for about 15-20 minutes. Step 2 (while the chicken is marinating:) • Finely chop the onion, garlic and ginger. • In 2 tablespoon hot oil, cook onion, ginger and garlic together till light brown. Add cashews. Fry for a minute and remove the mixture for cooling. Step 3 (while the mixture is cooling): • In 1 tablespoon hot oil, add chicken pieces and fry on one side on medium heat. Turn the pieces around to fry the other side as well. Transfer the pieces to a bowl after the color changes to white completely. Step 4: • Transfer the cooled mixture from step 2 to a mixer. Add water and blend into a smooth paste. • In the same pan used for frying the chicken, add cinnamon, cardamom and cloves and saute for a minute. Now add the ground paste, one teaspoon salt and garam masala. Mix well and cook covered on medium heat till oil begins to separate out at corners. • Add chicken and mix well. Add whisked yoghurt. Keep mixing to make sure that yoghurt doesn't separate into chunks. Add water. Add green chillis (optional). Cook covered on medium heat around 15-20 min. till chicken is tender and oil begins to separate out from gravy. • Add 1 tsp black pepper powder, kasuri methi and mint coriander leaves. Mix and cover on low heat for another 5 min. • Remove the pan from the heat. Add fresh cream on top (optional). Delicious food is ready !😊😊. • Serve with rice or roti (Indian bread)