Black Pepper Chicken
Ingredients
- Whole black pepper 1 Tbsp
- Onions 1 cup (chopped)
- Green chillies 2 (chopped)
- Cashew nuts 10-12
- Vegetable oil 3 Tbsp
- Spices Cloves-3 to 4, Cardamoms-3 to 4 & Cinnamon-1 inch piece
- Ginger garlic paste 2 tsp
- Chicken with bone 500 g
- Curd ยผ cup (whisked)
- Dhania (Coriander) powder 2 tsp
- Jeera (cumin) powder ยฝ tsp
- Salt 1 tsp or according to taste
- Black pepper powder 1 tsp
- Lime juice 1 Tbsp
- Honey/Sugar 1 tsp
- Kasuri methi 1 Tbsp
- Cream (unsweetened) ยผ cup
- Garam masala powder ยฝ tsp
Instructions
- Crush the pepper corns in a mortar or dry grinder of the blender. Make a coarse powder.
- Heat 4 cups of water in a pan. Once it comes to a rolling boil, add the onions, green chilies and cashew nuts to the pan and boil for 6-8 minutes
- Remove the pan from the heat and let the mixture cool down for 5 minutes
- Strain out the water and grind the onions, green chilies and cashew nuts into a fine paste. Keep aside.
- Heat oil in a heavy bottom pan over medium heat. Once the oil is hot, add the spices and sautรฉ for 5 seconds.
- Add the onion paste and sautรฉ for some time, stirring frequently. Scrape the bottom of the pan at regular intervals while frying the onions in order to avoid it sticking to the pan.
- Add ginger garlic paste and sautรฉ for another minute.
- Now add the chicken to the pan and cook for 5 minutes, stirring frequently.
- Add curd, coriander powder, cumin powder and salt. Cook for 3-4 minutes.
- Add the black pepper powder and mix thoroughly. Add 1 cup of water and mix again.
- Reduce the heat to low.
- Cover the pan and cook for 25-30 minutes or until the chicken is cooked well. Stir the curry frequently while cooking.
- Add lime juice, honey/sugar, kasuri methi, cream and garam masala powder, and finally the crushed black pepper and mix well.
- Add some hot water if the curry looks thick and bring it to a boil. Check if the salt is enough or add some more as per taste.
- Serve hot.
