Kali Mirch Ka Murga(Spicy Chicken) - cooking recipe

Ingredients

600 g boneless chicken breasts
200 g hung curds
25 g ginger paste
25 g garlic paste
salt
10 g white pepper powder
10 g black pepper
15 g garam masala powder
20 ml oil
10 g dried methi leaves, crumbled between palms
150 ml cashew nuts paste
5 g cumin powder
15 g fresh mint leaves, chopped
15 g fresh coriander leaves, chopped
200 g onions, chopped
100 g pickled mango chutney
50 ml chili oil
15 g green chilies, chopped
1/2 tablespoon ginger, julienned
For cashewnut paste
water, as required
2 medium sized onions
1 cup cashews

Preparation

Put the chicken breasts in a bowl and apply the ginger-garlic pastes and salt, mix it well on the breasts and keep aside for 30 minutes.
In the meantime prepare the cashewnut paste by boiling onions, cashews and water together for 10 minutes and then cooking on low for another 10 minutes. Then, puree it in a blender to make paste. Else, you may use readymade cashewnut paste from the market.
Add hung curd, garam masala powder and black pepper to the chicken breasts and keep aside for 30 minutes. This is the 'marinade'.
Then, char grill the chicken in the tandoor.
Heat oil in a pot.
Add ginger juliennes and green chillies.
Saute for a few minutes until the raw smell of ginger is gone.
Add onions and continue to saute until golden brown.
Stir in the cashewnut paste and let it cook for 10 minutes on low heat.
Add garam masala powder, black pepper powder, cumin powder, kasoori methi, chopped mint and corriander leaves followed by the chicken.
Mix well and cook for 10 minutes on low.
Serve hot garnished with chilli oil, mint sprigs and crushed pepper.
Enjoy!