Kali Miri Murgh

Ingredients list for Kali Miri Murgh

• 500 grams Boneless chicken legs, cut into cubes
• 2 tablespoons Crushed black peppercorns
• to taste Salt
• 1 tablespoon Ginger-garlic paste
• 1 cup Yogurt
• 1 tablespoon Oil
• 5-6 Black peppercorns
• 1 inch stick Cinnamon
• 2-3 Green cardamoms
• 2-3 Cloves
• 1 medium Onions chopped
• 2-3 Green chillies
• 1 teaspoon Red chilli powder
• 1 teaspoon Cumin powder
• 1 teaspoon Coriander powder
• 1 tablespoon Butter
• ¾ cup Fresh cream
• for garnishing Fresh coriander leaves

Method

1. Take chicken cubes in a bowl. Add salt, 1 tablespoon ginger-garlic paste, 1 tablespoon crushed peppercorns and ½ cup yogurt and mix well. Set aside to marinate.
2. Heat oil in a non-stick pan. Add peppercorns, cinnamon, cardamoms and cloves, mix and saute. Add onions and saute till brown.
3. Finely chop green chillies and add to the pan alongwith remaining ginger-garlic paste and mix well. Add red chilli powder, cumin powder and coriander powder and saute for 2-3 minutes.
4. Add remaining yogurt and mix well. Cook on low heat for 3-4 minutes. Switch off heat, cool and grind to make a fine paste.
5. Heat butter in a non-stick pan. Add marinated chicken and saute on high heat till chicken is almost done.
6. Add ground paste and mix well. Cook on high heat for 2-3 minutes. Add some water, mix well. Add cream and mix well
7. Add remaining crushed peppercorns and salt and mix well.
8. Garnish with coriander leaves and serve hot.