KALI MIRCH KA MURGA: PEPPER CHICKEN IN WHITE GRAVY

KALI MIRCH KA MURGA: PEPPER CHICKEN IN WHITE GRAVY

INGREDIENTS

For white gravy:

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

1. For the white gravy, heat the oil in a pan and fry the onion paste. Add ginger-garlic paste and cook till light brown.

2. Add cashew nut paste, yoghurt and salt. Simmer the gravy till it leaves fat.

3. For the chicken, marinate the chicken in salt, ginger-garlic paste, yoghurt, oil, and garam masala. Keep aside for 2 hours.

4. Chargrill the chicken cubes.

5. For tossing, heat the oil and fry ginger, green chillies and onions. Toss in the chargrilled chicken followed by the white gravy.

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

7. Finish with cream, cumin powder, and garam masala. Serve hot with mango relish.