Chicken Kali Mirch
This tasty and easy recipe comes together using such simple ingredients but it packs such a delicious punch!
- Prep time
- 15 min
- Cook time
- 50 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 tbsp oil
- 1.5 medium onion (diced finely)
- 1 heaped tsp garlic paste
- 1.1 lb boneless chicken
- 3-4 tsp coarsely ground black pepper
- 1 tsp salt
- 0.5 tsp cumin powder
- 0.5 coriander powder
- 0.6 cups full fat yogurt
- Fresh coriander and green chilli (for serving)
Instructions
- 1
Heat the oil in a wok/karahi style pan. Add the finely diced onions and fry over a medium to high heat until the onions begin to turn golden.
- 2
Add the garlic, chicken and spices. Fry everything until the chicken no longer remains pink.
- 3
Add the yogurt. Stir everything together and continue to sauté the mixture until the yogurt concentrated into a thick, jammy paste, looks glossy and the oil begins to separate around the edges.
- 4
Add half a cup of water, bring to a boil and then cover and cook on low for 20 minutes.
- 5
Once the time is up, uncover the curry and then cook over a medium to high heat for 5 minutes, until the curry begins to look glossy and the oil separates around the edges. You can dry it out till it is your desires consistency or alternatively keep the gravy a little thinner.
- 6
Serve garnished with fresh coriander and green chillies.