Chicken Kali Mirch

Ingredients:

• Chicken - 1kg (cleaned and cut into pieces)
• Black pepper corns (kali mirch sabut) - 1/2 cup.
• Turmeric powder(haldi) - 1 tsp
• Salt to taste
• Cloves (Laung) - 5 nos.
• Tomatoes - 1/2 cup (chopped)
• Medium onion - 1 nos. (sliced)
• Coriander powder - 1 tsp
• Cloves garlic - 10 nos. (finely chopped)
• Oil or Butter.

Method:

• Coarsely grind the pepper corns and along with turmeric and salt.
• Now mix it with the chicken and refrigerate it for an hour.
• Now heat oil or butter in a pan and throw in the cloves first.
• After that put in the garlic and then the onion.
• Once the onions are pink in color add the tomatoes in it.
• Once the tomatoes start getting a little roasted, add the coriander powder.
• Sauté till oil gets separated from the paste.
• Now add a cup of water.
• Once it starts boling add the marinated chicken.
• Cook covered till the chicken is tender.
• Now serve it in a bowl and add butter over it and garnish it with some onions, crushed black pepper and coriender leaves.
• Serve it hot with either roties, paranthas or naan.

Extra:

• Marnating the chisken well in advance before cooking adds to its taste. While marinating make some fine slits in the body of the chicken such that the flavour of the spices goes in well into the chicken.
• Use butter instead of oil for better taste and aroma.
• You can also use garlic paste instead of chopped garlic. For your simplicity you can make garlic paste well in advance and refrigerate it and use it whenever you need them. It saves a lot of time.