http://www.epicurious.com/recipes/member/views/kali-mirch-ka-murga-pepper-chicken-in-white-gravy-50128147
Ingredients
2 tbsp/ 30 ml/ 1 fl oz vegetable oil
1/4 cup/ 50 gm/ 2 3/4 oz boiled onion paste
1 tbsp/ 15 gm ginger-garlic (adrak-lasan) paste
1 cup/ 200 gm/ 7 oz cashew nut (kaju) paste
1/2 cup/ 100 gm/ 3 1/2 oz yoghurt (dahi)
Salt to taste
For the chicken:
32 chicken, boneless cubes (tikka)
Salt to taste
1 tbsp/ 15 gm ginger-garlic paste
1/2 cup/ 100 gm/ 3 1/2 oz yoghurt, thick
1 tbsp/ 15 ml vegetable oil
1/2 tsp/ 2 1/2 gm garam masala powder
For tossing:
1 tbsp/ 15 ml vegetable oil
1 small piece ginger, juliennes
2 green chillies, slit
2 tbsp/ 30 gm/ 1 oz onions, chopped
20 mint (pudina) leaves, broken
20 black peppercorns (sabut kali mirch) crushed
1 cup/ 200 ml/ 7 fl oz stock
1/2 cup/ 100 ml/ 3 1/2 oz Cream, fresh
1/2 tsp/ 2 1/2 gm cumin (jeera) powder
1/2 tsp/ 2 1/2 gm garam masala powder
1 cup/ 200 gm/ 7 oz mango (aam) relish
For the chicken
Marinate the chicken in salt, ginger-garlic paste, yoghurt, oil, and garam masala.
Keep aside for 2 hours.
Chargrill the chicken cubes.
For the white gravy
heat the oil in a pan and fry the onion paste.
Add ginger-garlic paste and cook till light brown.
Add cashew nut paste, yoghurt and salt.
Simmer the gravy till it leaves fat.
For tossing
heat the oil and fry ginger, green chillies and onions.
Toss in the chargrilled chicken followed by the white gravy.
Add mint leaves, crushed black peppercorns, and stock.
Finish with cream, cumin powder, and garam masala.
Serve hot with mango relish.
Ingredients for Marinating the Chicken:
Chicken (with bones) 1/2 kg
Beaten Curd/dahi 1 cup
Kasoori methi/ fenugreek leaves 1 teaspoon
Pepper powder 1/2 teaspoon
Salt 1/4 teaspoon
Ginger-garlic paste 1 teaspoon
Lemon juice 1 teaspoon
Ingredients for Gravy:
Vegetable oil 4 tablespoon for cooking the gravy and 2 tablespoon for frying the chicken
Onion 3 for boiling with cashew nuts and 2 for cooking
Grated ginger 1 teaspoon
Green chilly (chopped) 4
Cashew nuts 1/4 cup
Pepper powder 1 teaspoon
Cumin powder 1/2 teaspoon
Garam masala powder 1 teaspoon
Ginger-garlic paste 1 teaspoon
Fenugreek leaves/ kasoori methi 1 teaspoon
Coriander leaves 2 tablespoon
Butter 2 tablespoon
Charcoal/optional for flavoring to the gravy
Greek Yogurt 1/4 cup
Method:
Marinate the chicken with all the ingredients given in the table “ Ingredients for Marinating the Chicken”. Mix it well, keep it aside for 2-3 hours for marinating.
Boil onion and cashew nuts together with 1 cup of water for 5-7 minutes.
Drain the water, let it cool at the room temperature. Now take the onion-cashew nuts mixture in a grinder and grind it to make a fine paste.
You can add 2 –3 tablespoon of water while grinding it.
Now heat the wok with oil and saute with onion.
Add ginger, ginger-garlic paste and green chilli in the wok. fry it till onion are light golden in the color.
Add ground onion-cashew paste in the wok and mix it well.
Add pepper powder, garam masala powder, cumin powder, ginger-garlic paste, and salt.
Mix it well, cook the spices on low flame till oil shows separately. (keep stirring in between the process to avoid sticking to the pan)
Add kasoori methi, butter and chopped coriander leaves. Mix it well, cook the spices for another 5-6 minutes on low flame.
Now heat another wok with 2 tablespoon oil and add marinated chicken.
Fry it on medium flame till light golden in the color or almost cooked. Keep it aside.
Add beaten greek yoghurt in the gravy and cook for another 7-8 minutes till oil shows separately.
Add fried chicken in the gravy along with a cup of water. Cook covered till the chicken is properly cooked and gravy is thick and oil shows separately.