Name: Murg kali mirchi recipe by Sreemoyee Bhattacharjee at BetterButter
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 2
Ingredients: For marinade :; Chicken - 500 gm; Curd - 200 gm; Coarsely ground pepper - 1/2 tsp; Cumin powder - 1/2 tsp; Ginger garlic paste - 2 tsp; Salt; For the gravy :; Onions (chopped) - 2; Green chillies (chopped) - 6; Ginger chopped - 1/2 inch; Cashew nuts (paste) - 1/2 cup; Boiled onion paste - 1/2 cup; Pepper powder - 1 tsp; Garam masala powder - 1/2 tsp; Cumin powder - 1/2 tsp; Kasuri methi - 1/2 tsp; Mint leaves - 1/2 tbsp; Coriander leaves

ABOUT Murg kali mirchi RECIPE

A chicken curry with loads of pepper for that extra kick, a perfect gravy dish for rice or roti..

Ingredients Serving: 2

For marinade :
Chicken - 500 gm
Curd - 200 gm
Coarsely ground pepper - 1/2 tsp
Cumin powder - 1/2 tsp
Ginger garlic paste - 2 tsp
Salt
For the gravy :
Onions (chopped) - 2
Green chillies (chopped) - 6
Ginger chopped - 1/2 inch
Cashew nuts (paste) - 1/2 cup
Boiled onion paste - 1/2 cup
Pepper powder - 1 tsp
Garam masala powder - 1/2 tsp
Cumin powder - 1/2 tsp
Kasuri methi - 1/2 tsp
Mint leaves - 1/2 tbsp
Coriander leaves

Instructions

Marinate the chicken with ingredients mentioned under "marinade".
Heat a kadhai, add oil followed by chopped ginger and chillies. Then add the chopped onions and saute till golden brown.
Then add the boiled onion paste and saute further. Then add the powdered masalas, Kasuri methi, mint and coriander leaves.
Meanwhile, grill the marinating chicken pieces on a griddle or in an oven. Add the grilled chicken into the cooking gravy, add the excess marinate and cook.
Add the cashew paste, water into the gravy. Bring up-to boil, check for salt and serve.

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