Chicken Kali Mirch Recipe
Chicken Kali Mirch Recipe. Chicken Kali Mirch Recipe is a wonderful Punjabi formula which is an unquestionable requirement attempt by every single chicken darling. The best thing about this chicken formula is that since it utilizes least flavors, the flavor of the chicken isn’t lost. It is a liberal non-veggie lover formula and an ideal dish for unique events like gatherings and celebrations.
You can likewise make it during ends of the week or when companions and family members are visiting. This luscious chicken formula has a cashew nut based sauce, and as a matter of fact you can make it more extravagant by completing it with a little cup of whipped or new cream. Yet, in the event that you need a better form, you might supplant cashews with the glue of drenched and whitened almonds.
Evaluate this simple chicken formula and dazzle your loved ones. This speedy chicken planning tastes astounding with biryani, plain rice, roti or spread naan.
Fixings required for making Chicken Kali Mirch Recipe
750 gm chicken
100 gm cut onion
40 gm peppercorns
1 teaspoon onion seeds
4 tablespoon cashew nut glue
1/2 cup ghee
4 green stew
1 teaspoon garam masala powder
2 tablespoon new cream
For Marination
250 gm yogurt (curd)
1 teaspoon garlic glue
1 teaspoon squashed coriander seeds
1 teaspoon ginger glue
salt as required
Chicken Kali Mirch Recipe
The most effective method to make Chicken Kali Mirch Recipe
Stage 1
Cut the chicken into scaled down pieces and wash completely. Marinate chicken in curd, ginger-garlic glue, squashed coriander seeds and salt in a huge bowl. Save this bowl in the cooler for around 20 minutes. Then, heat ghee in a profound lined dish over medium fire and fry the onions till they become pink in shading and clear.
Stage 2
Subsequently, add onion seeds, green chilies in the skillet and sauté for 5 minutes. Once done, switch off the burner and let the onions cool down. Then, at that point, put the skillet again on medium fire and add marinated chicken in it, continue to mix consistently so the curd doesn’t turn sour. Continue to broil till the curd gets consumed. Add peppercorns and cook till fat leaves the sauce.
Stage 3
At last, add cream and cashew nut glue to the chicken and cook on low fire for around 5-7 minutes. You could have to cover the chicken for a couple of moments. Cook till the chicken is delicate and delicate. This rich sauce tastes incredible with naan or pulao. Present with salad and raita.
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