Taste & Tales by Nidhi

Chicken Black Pepper / Kali Mirch Chicken Ingredients Chicken – 750 g, preferably boneless Yogurt – ½ cup Ginger-garlic paste – 1½ tbsp Black pepper – 1½–2 tsp, freshly crushed Green chillies – 2–3, finely chopped Onion – 2 medium, finely sliced Cashews – 10–12 (optional, for richness) Fresh cream – 3–4 tbsp Butter – 1 tbsp Oil – 2 tbsp Cumin seeds – ½ tsp Coriander powder – 1 tsp Garam masala – ½ tsp Salt – to taste Kasuri methi – 1 tsp, crushed Fresh coriander – for garnish Lemon juice Mix chicken with yogurt, 1 tsp crushed black pepper, ginger-garlic paste, salt and lemon juice. Leave for 30 minutes. Heat oil and butter. Add cumin seeds and sliced onions. Cook until light golden brown. Add aromatics Add green chillies and ginger-garlic paste. Sauté for 1–2 minutes. Add the marinated chicken. Cook on medium-high heat for 6–8 minutes, stirring until the chicken changes colour and starts releasing its juices. Add coriander powder and another ½–1 tsp freshly crushed black pepper. Mix well. Add cashews if using. Cover and cook on low-medium heat for 10–12 minutes, or until the chicken is cooked through. Stir in cream, garam masala and crushed kasuri methi. Simmer for 2–3 minutes. Don’t boil vigorously after adding the cream. Finish with a generous sprinkle of freshly crushed black pepper and coriander.