Peppercorn Chicken (Kali Mirch)

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

Preparation

For the chicken

• 1. Marinate the chicken in salt, ginger-garlic paste, yoghurt, oil, and garam masala.

  2. Keep aside for 2 hours.

  3. Chargrill the chicken cubes.

For the white gravy

• 1. heat the oil in a pan and fry the onion paste.

  2. Add ginger-garlic paste and cook till light brown.

  3. Add cashew nut paste, yoghurt and salt.

  4. Simmer the gravy till it leaves fat.

For tossing

• 1. heat the oil and fry ginger, green chillies and onions.

  2. Toss in the chargrilled chicken followed by the white gravy.

  3. Add mint leaves, crushed black peppercorns, and stock.

  4. Finish with cream, cumin powder, and garam masala.

  5. 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:

• 1. 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.

  2. Boil onion and cashew nuts together with 1 cup of water for 5-7 minutes.

  3. 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.

  4. You can add 2 –3 tablespoon of water while grinding it.

  5. Now heat the wok with oil and saute with onion.

  6. Add ginger, ginger-garlic paste and green chilli in the wok. fry it till onion are light golden in the color.

  7. Add ground onion-cashew paste in the wok and mix it well.

  8. Add pepper powder, garam masala powder, cumin powder, ginger-garlic paste, and salt.

  9. 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)

  10. Add kasoori methi, butter and chopped coriander leaves. Mix it well, cook the spices for another 5-6 minutes on low flame.

  11. Now heat another wok with 2 tablespoon oil and add marinated chicken.

  12. Fry it on medium flame till light golden in the color or almost cooked. Keep it aside.

  13. Add beaten greek yoghurt in the gravy and cook for another 7-8 minutes till oil shows separately.

  14. 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.