necessary ingredients of Chicken Kali Mirch
200 grams curd
1/2 teaspoon cumin powder
1/2 tsp garam masala
1/2 teaspoon salt
1/2 teaspoon pepper powder
3 tsp ginger garlic paste
2 onions (finely chopped)
6 Green Chillies (finely chopped)
1 small piece of ginger
Oil as required
1/2 tbsp Kasuri Methi
1 teaspoon finely chopped coriander leaves
1 tsp finely chopped mint leaves
Water as required
Method of Chicken Kali Mirch
Put chicken, ginger garlic paste, curd, cumin powder, garam masala, black pepper and salt in a vessel and marinate well and keep it for 1 hour. (Curd chicken)
After this, to make cashew paste, put cashew nuts, almonds and 1 chopped onion in a vessel on low heat and boil for 10 minutes.
After a certain time, turn off the heat, strain it and cool it and grind it in a grinder. (Butter Chicken Biryani)
Now keep the oil in a pan on low heat to heat.
- As soon as the oil is hot, add ginger garlic paste and remaining onion and fry till it becomes golden. (Bengali fish curry)
As soon as the onion turns golden, add cashew paste and cook for 15 minutes.
After the time, mix garam masala, black pepper powder, cumin powder, kasoori methi, chopped mint leaves and coriander leaves and cook it for 5 minutes. (Afghani Chicken) Meanwhile, cook the marinated chicken in a tandoor or microwave. (Chicken recipe in dhaba style) Now mix the cooked chicken in the gravy and cook it on a low flame for 5-7 minutes with 1 cup of hot water. Chicken Pepper is ready. Serve hot with naan or roti.