The Slow Fire Chef EP 18: CHICKEN KALI MIRCH

From the Royal kitchens of Awadh, comes a recipe that is popular across the country. Junior Chef Amit shares a really simple, easy and quick recipe for CHICKEN KALI MIRCH. The detailed recipe is posted below: Chicken Kali Mirch Recipe by Amit Mehra Ingredients: Chicken - 1 kg in curry pieces Curd (dahi) - 250 gms Onion - 2 medium, thinly sliced Ginger garlic paste - 2 teaspoons (heaped) Garam masala - 1 teaspoon Black Pepper powder - 2 teaspoon Whole Pepper corn - 8 to 10 Salt to taste Cashew nuts - 20 (ground into a fine paste) Bay leaf - 2 Oil - 3 to 4 tablespoons Green chillies and fresh coriander for garnishing Method: Marinate the chicken with salt, pepper, garam masala, ginger garlic paste and yoghurt. Keep aside for 30 to 45 minutes. Warm the oil in a pan - add the bay leaves and onions. Fry on slow fire till onion is brown. Add the chicken and all the marinade. Stir. Cover and let it cook in its own juices for 15 to 20 minutes. Stir occasionally. Take off lid and add the cashew paste. Cook uncovered till most of the liquid has dried up and the gravy is a nice golden brown. Garnish with fresh coriander and green chillies. Serve with rice or rotis. New Episode every week, mostly every Friday. Subscribe to The Slow Fire Chef Channel: https://www.youtube.com/c/TheSlowFireChef If you do try try our recipes, do post a picture and tag us on social media. The Slow Fire Chef Social Media: Twitter: https://twitter.com/TheSlowFireChef Facebook Page: https://www.facebook.com/TheSlowFireChef/ Instagram: https://www.instagram.com/theslowfirechef/ LinkedIN: https://www.linkedin.com/in/theslowfirechef/