Chicken Kali Mirsch

Chunks of chicken breast slow cooked in a creamy Indian black pepper- tomato sauce with hints of garlic and garam masala.

Ingredients

2 lbs chicken, cleaned and cut into pieces
1 ½ tsp black pepper corns (kali mirch sabut)
2 tsp garlic
2 tsp ginger paste
1 tsp turmeric powder(haldi)
Salt to taste
5 cloves (Laung)
1 stem large curry leaves
1/2 c tomatoes, chopped
1 medium onion, sliced
1 tsp coriander powder
10 cloves garlic, chopped
4 tbsp oil 

2 cups Basmati 

Directions

Coarsely grind the pepper corns and along with turmeric and salt mix it with the chicken and refrigerate for an hour.

Now heat oil in a wok 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.

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 and the curry leaves.

Once it starts boling add the marinated chicken.

Cook covered till the chicken is tender and serve hot with rotis.