Black pepper chicken Kali mirch murg

Malzemeler

FOR THE CHICKEN

600g (1lb 5oz) boneless, skinless chicken thighs, cut into 2.5cm (1 inch) pieces

½ teaspoon garlic salt

½ teaspoon coarsely ground black pepper

1 tablespoon lemon juice

FOR THE CURRY

2 tablespoons sunflower oil

2 onions, roughly chopped

4 garlic cloves, roughly chopped

2.5cm (1 inch) piece of fresh root ginger, peeled and roughly chopped

½ teaspoon salt

½ teaspoon garam masala

½ teaspoon coarsely ground black pepper

1 teaspoon Kashmiri chilli powder

10g (¼oz) fresh cilantro leaves, finely chopped

10g (¼oz) fresh mint leaves, finely chopped

Yöntemler

Put the chicken pieces into a bowl with the garlic salt, pepper and lemon juice and turn until well coated in the seasonings. Cover and leave to marinate while you make the curry.

Heat the oil in a pan, add the onions and cook over a medium heat for 8 minutes until golden. Then add the garlic and ginger and cook for a minute. Stir in the salt and ground spices and cook for another minute.

Add the marinated chicken and mix well, then cover and cook over a medium heat for 10 minutes or until the chicken is cooked through.

Add the coriander and mint, then serve.

Notlar

Chicken has never tasted this good cooked just with some basic spices. The black pepper delivers heat and warmth, making this a comforting hug in a bowl. Serve with Cheese and Chilli Naan or rice.