Kali Mirch Ka Murga(Spicy Chicken)

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READY IN: 1hr 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Put the chicken breasts in a bowl and apply the ginger-garlic pastes and salt, mix it well on the breasts and keep aside for 30 minutes.
  • In the meantime prepare the cashewnut paste by boiling onions, cashews and water together for 10 minutes and then cooking on low for another 10 minutes. Then, puree it in a blender to make paste. Else, you may use readymade cashewnut paste from the market.
  • Add hung curd, garam masala powder and black pepper to the chicken breasts and keep aside for 30 minutes. This is the 'marinade'.
  • Then, char grill the chicken in the tandoor.
  • Heat oil in a pot.
  • Add ginger juliennes and green chillies.
  • Saute for a few minutes until the raw smell of ginger is gone.
  • Add onions and continue to saute until golden brown.
  • Stir in the cashewnut paste and let it cook for 10 minutes on low heat.
  • Add garam masala powder, black pepper powder, cumin powder, kasoori methi, chopped mint and corriander leaves followed by the chicken.
  • Mix well and cook for 10 minutes on low.
  • Serve hot garnished with chilli oil, mint sprigs and crushed pepper.
  • Enjoy!
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