Makhmali Murgh Kali Mirch | Makhmali Chicken Gravy | Creamy Pepper Chicken Gravy

Makhmali Murgh Kali Mirch | Makhmali Chicken Gravy | Makhmali Kali Mirch Murgh | Murgh Kali Mirch | Creamy Pepper Chicken Gravy | Makhmali Chicken Recipe | Creamy White Chicken Curry | Silky Chicken Curry

Ingredients for Makhmali Kali Mirch Murgh:

(Tsp-Teaspoon; Tbsp-Tablespoon)

Chicken - 500 gms (curry cut with bones)

For Marination:
Black pepper powder -1/2 tsp
Salt-1 tsp
Whisked Curd/ plain yogurt-5 tbsp (100 ml)


Onion-Cashew-ChilliPaste:
Onion, sliced thick - 2 small (120 gms)
Cashew nuts- 12 nos
Green Chillies, cut- 4 (9 gms)
Ginger pieces -1” (9 gms)
Garlic cloves -6-8 (9 gms)
Coriander leaves and stems- 2 tbsp


Whole Spices:
Green Cardamom- 4
Cloves-4
Black Peppercorns- 8-10
Cinnamon- 2 broken into 2 pieces

Spice Powders:
Black pepper powder-1 tsp
Dry roasted Kasuri Methi crushed -3/4 tsp
Cardamom powder-1/2 tsp


Other Ingredients:
Fresh cream -4 tbsp
Coriander leaves, chopped for garnish- 2 tbsp
Oil-2 tbsp+ 4 tbsp
Butter- 1 tbsp

Preparation:

Cut the chicken into small pieces and then marinate with the items specified. Mix and then set aside to marinate for around 30 mins.
To make the masala, cut the onions into thick slices, peel and chop the ginger and garlic, cut the green chillies into pieces. Also chop the coriander leaves.
Heat 2 tbsp oil in a pan and then add the sliced onions. Fry on medium heat for 2-3 mins and then add the chopped ginger, garlic and cashew nuts.
Mix and fry on medium heat for another 2 mins and then add the green chillies and chopped coriander leaves & stems.
Mix for another minute and switch off heat. Remove to a plate and allow it to cool.
Add this to a grinder and coarse grind it. Now add 1/2 cup water and blend it into a smooth paste.
Also dry roast the kasuri methi for around 30 secs and then crush it with your hands.
Chop some coriander leaves to be used as garnish.

Process:

Heat oil in a pan/kadhai and then add the whole spices for tempering. Give a stir and then add the masala paste along with little water. Fry on medium heat for 2-3 mins and then add the marinated chicken.
Mix and fry on medium heat for around 5-6 mins till the chicken is little browned and oil separates.
Now add the spice powders, mix and cook on medium heat for around 4-5 mins till oil separates. Add 150 ml water, mix and cook on low heat for around 10 mins till the chicken is soft.
Now add the fresh cream, a pinch of salt and give a stir.
Add a tablespoon of butter and garnish with chopped coriander leaves and simmer on low heat for around 2-3 mins
Serve with roti, naan or rice.




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