Murg Kali Mirch I Chicken Kali Mirch I Black pepper chicken with grevy

Ingredients:-

For Marination:-

• 1 kg, chicken on bone, cut into pieces
• 1/2 teaspoon, black pepper powder
• Juice of one lemon
• salt

For Gravy:-

• 1 teaspoon shazeera ( caraway seeds)
• 6-7 cloves
• 5 green cardamom
• 1 bay leaf
• 2 nos, medium onions, finely chopped
• 3/4 tablespoon, black peppercorn, freshly and coarsely crushed
• 300 gm, yogurt, whisked well
• 1 tablespoon, garlic paste
• 1 tablespoon, ginger paste
• 1 teaspoon coriander powder
• 1 teaspoon, garam masala powder
• 2-3 green chilies, slit (you may adjust accordingly)
• 3 tablespoon cream
• 1 teaspoon, kasuri methi ( dried fenugreek leaves)
• Salt and teaspoon of sugar
• 3 tablespoon oil
• 3 tablespoon ghee

Method:-

• Marinate chicken with the ingredients mentioned under marination, cover and refrigerate for 30 minutes.
• In a heavy bottom pan or handi, heat oil
• Add marinated chicken pieces, fry on high heat until they are nicely seared and light golden brown. Take the fried chicken out and reserve
• In the same handi, add ghee. Add shazeera, bay leaf, green cardamom, and cloves, fry for few seconds
• Add chopped onions and fry until soft and translucent. Add ginger and garlic paste, sautè for few minutes.
• Add whisked yoghurt and stir until blended well.
• Add coriander powder, green chili slit, coarsely crushed peppercorn, salt and fried chicken, mix well. Cover and cook until chicken is just tender. Adjust the consistency of the gravy if required.
• Add cream, sugar, kasuri methi and cook for another minute.
• Take it off the heat
• Dish out and serve hot with lachcha paratha or phulkas or nan or pulao of your choice