Black pepper chicken curry (kalimirch chicken)
A creamy, peppery, tangy and fragrant chicken curry recipe to make your weekend chicken dinners even more delicious! This one pot curry pairs great with rotis and rice, both
Equipment
- Shallow cooking pot
Ingredients
- 500 g chicken on the bone
- ½ big onion finely chopped
- 3-4 fresh chillis finely chopped
- 2 tbsp cashew nut paste
- 2 tbsp yoghurt whisked
- 2 tbsp fresh cream optional
- 2 tbsp black peppercorns freshly cracked
- 1 tsp cumin powder
- ¼ tsp garam masala
- 2 green cardamoms
- 1 bay leaf
- 1 tbsp ginger garlic paste
- 4-5 tbsp lemon juice
- 1 tbsp kasuri methi toasted
- 2 tbsp oil for cooking
- salt to taste
Instructions
- 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!
Notes
- g - grams
- tbsp - tablespoon
- tsp - teaspoon
- 1 cup = 250 millilitres