To the washed and pat dried chicken, apply a teaspoon of salt and crushed black pepper along with the lemon juice. Leave it aside until needed
Heat the oil and temper it with the cardamoms and bay leaf. Once they become fragrant add the onions and fry until they soften
Then add the chilis and ginger-garlic paste and cook for couple minutes, until its raw smell goes off, and then add the chicken. Sear on high heat, until no longer pink
Once done, lower the flame and add the yoghurt and quickly mix it in. Then add ¼ cup water, cashew nut paste, cumin powder, garam masala, half of the pepper powder and salt. Mix well, cover and cook until the chicken is cooked
When done, stir in the cream (if using), kasuri methi and the remaining pepper powder. Simmer for 3-4 minutes and remove from flame
Garnish with some more kasuri methi and pepper powder and serve your delicious black pepper chicken curry (kalimirch chicken) with rotis or rice. Enjoy!
