KALI MIRCH CHICKEN(BLACK PEPPER CHICKEN)
HELLO EVERYONE... THIS IS MY 1ST EVER BLOG.. HOPE U GUYS WILL LIKE IT..
SO HERE I BRING YOU ALL ONE OF MY BEST RECIPE KALI MIRCH CHICKEN WHICH IS MY PARENTS AND BROTHERS ALL TIME FAVORITE. SO HERE GOES THE RECIPE:
INGRIDIENTS:
FOR MARINATION:
1.CHICKEN-800GM
2. CURD-500GM
3.CUMIN POWDER(JEERA POWDER)-1TBSP
4. GRAM MASALA POWDER- 1 TBSP
5.SALT- 1 TBSP
6.GINGER GARLIC PASTE- 6 TBSP
FOR GRAVY:
1.ONION CHOPPED(PIYAJ)- 4
2.GREEN CHILLI CHOPPED(HARI MIRCH)-8
3.CHOPPED GINGER(ADRAK)- 1 INCH
4. CASHEW NUT AND ONION PASTE(KAJU KA PASTE)-1 CUP
5.PEPPER POWDER- 2 TBSP
6. CUMIN POWDER- 1 TBSP
7. GARAM MASALA POWDER- 1 TBSP
8. KASOORI METHI(FENUGREEK LEAVES)-1TBSP
9.MINT LEAVES PASTE- 2 TBSP
10. CORIANDER PASTE- 2 TBSP
METHOD:
1. TAKE FRESHLY WASHED CHICKEN IN A BOWL,ADD GINGER GARLIC PASTE,CURD,CUMIN POWDER, GARAM MASALA POWDER, PEPPER POWDER,SALT AND MIX IT WELL. THIS METHOD IS CALLED MARINATION. KEEP IT ASIDE FOR A GOOD 1 HOUR.
2.NOW HEAT OIL IN PAN,SAUTE CHOPPED GINGER AND GREEN CHILLI AND SAUTE IT FOR 1 MINUTE. THEN ADD CHOPPED ONION AND FRY IT TILL THE COLOUR TURNS IN GOLDEN BROWN.
3. PREPARE CASHEW NUT PASTE BY BOILING ONION CASHEW/ALMOND IN A PAN THEN COOLING IT DOWN AND PUT IT IN A BLENDER AND GRIND IT WELL TO MAKE A THICK PASTE OUT OF IT.
4.NOW ADD THIS CASHEW NUT PASTE AND CORIANDER AND MINT LEAVES PASTE AND COOK FOR GOOD 15MIN ON LOW FLAME.
5. NOW ADD GARAM MASALA POWDER, BLACK PEPPER POWDER, CUMIN POWDER, KASOORI METHI, LITTLE BIT OF CORIANDER LEAVES AND COOK IT FOR 3-4 MIN.
6. NOW KEEP ASIDE THIS MASALA AND GRILL THE MARINATED CHICKEN IN MICROVEN/TAWA/TANDOOR. HEAT THE TAWA AND BRUSH IT WITH LITTLE WITH OIL AND PLACE CHICKEN PIECES ONE BY ONE AND LEAVE IT TO GRILL.
7. NOW WHEN THE CHICKEN IS GRILL ADD THESE GRILLED CHIECKEN IN THE GRAVY/MASALA WHICH WE HAVE MADE AND KEPT ASIDE AND THEN ADD I CUP OF BOIL WATER INTO IT. LET IT COOK ON MEDIUM FLAME BY COVERING WITH A LID FOR 5-7 MINUTES.
VOILA....!!!!! CHICKEN IS READY.... SERVE IT WITH HOT NAAN OR PARATHA....
