Murgh kalimirch
Murgh kalimirch
Ingredients
First marinade:
- 1 small chicken (approx 900 g), curry cut on the bone(or 800 g boneless chicken thighs)
- 150 g yogurt
- ½ tbsp garam masala powder
- ½ tsp black pepper powder
- 1 lemon, juice only
- salt
Cashew nut paste:
- 40 g cashew nuts
Sauce:
- 60 ml mustard oil
- 4 pods green cardamom
- 2” piece cassia bark
- 4 cloves
- 2 large onions, chopped
- 2 green chillies, slit
- 2” pieces of ginger, chopped
- ½ tbsp cumin powder
- ½ tbsp kasoori methi powder
- ½ tbsp cardamom powder
- 2 tbsp blackpepper powder
- salt
Instructions
First marinade:
- In a bowl, marinate the chicken with yogurt, garam masala, black pepper powder, salt and lemon juice; set aside for 30 minutes.
Cashew nut paste:
- Soak the cashew nuts for 15 minutes in warm water; drain and grind smooth.
Sauce:
- In a large sauce pan; heat mustard oil and add then add cardamom, cloves and cinnamon; sauté for a minute.
- Now add the chopped onions, green chillies and ginger; sauté for 6-8 minutes or until the onions begin to colour.
- Add the marinated chicken (saving any remaining marinade for later), sear the chicken over high heat for acouple of minutes and then reduce the heat.
- Add cumin powder, kasoori methi powder, cardamom powder,black pepper powder and salt; stir well and then add the remaining marinade (if any) and the cashew nut paste.
- Add 200 ml of water, increase the heat and bring to a boil then reduce the heat, cover and leave to simmer for 20 minutes or until the chicken is done.
- Check seasoning,stir well.Serve garnished with seared padron peppers, chilli threads or pink peppercorns.