PREPARATION

1. In a mixing bowl, add 1 kilogram chicken, 180 grams curd, 120 grams fresh cream, 80 grams onions paste, 1 tablespoon garlic paste, 1 tablespoon ginger paste, 1 teaspoon green chili, 20 grams butter, 1 teaspoon salt, 1 teaspoon chaat masala, 1 teaspoon garam masala, 1/2 teaspoon black pepper powder, 1 tablespoon dry fenugreek leaves, 1/2 teaspoon cardamom powder, 1 tablespoon lemon juice, 80 grams cashews powder and mix all the ingredients well.

2. Take a aluminium foil bowl and place it on chicken.

3. Place a charcoal in it, add 1 tablespoon ghee and cover it with lid.

4. Marinate for about 2 hours.

5. In a blender, add 20 grams coriander, 10 grams garlic, 1 teaspoon green chili, 50 grams walnuts, 1/2 teaspoon black salt, 1/2 teaspoon black pepper, 2 tablespoons lemon juice, 100 grams curd and blend it into a smooth puree.

6. Take a skillet, add the marinated chicken in it and mix it well.

7. Cook until it turns golden brown in color from all sides.

8. Add the marinated mixture in it and mix it well.

9. Cook for 5 - 7 minutes on medium heat.

10. Garnish with coriander.

11. Serve hot with prepared chutney.

Indian Chicken Curry With Garlic & Black Pepper

Servings - 2 - 3

INGREDIENTS

Cumin - 1 tablespoon

Black peppercorns - 1 tablespoon

Coriander seeds - 1 tablespoon

Boneless chicken - 500 grams

Blended masala - 2 tablespoons

Turmeric - 1/2 teaspoon

Coconut oil - 15 milliliters

Lemon juice - 2 teaspoons

Coconut oil - 20 milliliters

Ginger - 2 teaspoons

Garlic - 1 tablespoon

Onions - 90 grams

Salt - 1 teaspoon

Coconut milk - 400 milliliters

Lemon juice - 2 teaspoons

Coriander - 2 tablespoons