Chicken Mirch Malai

Name: Chicken Mirch Malai
Total time: 2400 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 500 gm chicken cut into cubes; 1 large onion chopped finely; 100 gm yogurt; 1 teaspoon black pepper powder; 5 green chillies chopped; 1 teaspoon garam masala powder; 1 teaspoon ginger paste; 1 teaspoon garlic paste; 1 tablespoon cashewnut paste (optional); 1 teaspoon ghee; To taste Salt; pinch Sugar; as needed Vegetable; 1 teaspoon kasuri methi; 3 green cardamom; 2 cloves; 1 bayleaf; 4 whole black pepper

Tanima Sarkhel @cook_11753550

Kolkata

Cooking is my passion. I love to employ some of my creativities in cooking so that I can prepare something unique yet simple dish. This a very healthy and tasty, non-spicy chicken dish that can dominate your entire meal, by putting a little effort.

Tanima Sarkhel @cook_11753550

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Ingredients

40min

3 servings

500 gmchicken cut into cubes
1large onion chopped finely
100 gmyogurt
1 teaspoonblack pepper powder
5green chillies chopped
1 teaspoongaram masala powder
1 teaspoonginger paste
1 teaspoongarlic paste
1 tablespooncashewnut paste (optional)
1 teaspoonghee
To tasteSalt
pinchSugar
as neededVegetable
1 teaspoonkasuri methi
3green cardamom
2cloves
1bayleaf
4whole black pepper

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Steps

40min

1

Marinate the chicken with salt and black pepper for at least 30min.
2

In a wok, heat some vegetable oil and add the green cardamom, cloves, whole black pepper and bayleaf.
3

Saute it till the aroma comes out of it.
4

Add the chicken and saute it and cover the wok with a lid in between. After a couple of mins again saute it. Repeat the process upto 10min.
5

Add the ginger garlic paste and again saute it well, till the oil starts separating.
6

Add the cashewnut paste. You may skip it if you don't want any thick gravy in your dish.
7

Saute it till the raw aroma dissapears.
8

Add the yogurt and again saute it for a while.
9

Add some water and cover it with a lid.
10

After 10-15 min check whether the chicken has become soft.
11

If yes, add the chopped green chillies, garam masala powder and kasuri methi. You may replace the kasuri methi with some freshly chopped coriander leaves. You will get a different yet nice flavour.
12

Check the salt and add some if required. Add some sugar and ghee.
13

If you get the desired consistency in the gravy then remove it from the flame and garnish it with some kasuri methi.
14

Serve hot with Indian breads or pulao.