Kaali Mirch Chicken


For white gravy:

2 tbsp Parokar Kachi Ghani Mustard oil

1/4 cup boiled onion paste

1 tbsp ginger-garlic paste

1 cup cashew nut paste

1/2 cup yoghurt

Salt to taste

For the chicken:

32 chicken, boneless cubes (tikka)

Salt to taste

1 tbsp ginger-garlic paste

1/2 cup yoghurt, thick

1 tbsp Parokar Kachi Ghani Mustard oil

1/2 tsp garam masala powder

For tossing:

1 tbsp Parokar Kachi Ghani Mustard oil

1 small piece ginger, juliennes

2 green chillies, slit

2 tbsp onions, chopped

20 mint (pudina) leaves, broken

20 black peppercorns (sabut kali mirch) crushed

1 cup stock

1/2 cup Cream, fresh

1/2 tsp cumin (jeera) powder

1/2 tsp garam masala powder

1 cup mango (aam) relish


1) For the white gravy, heat the oil in a pan and fry the onion paste. Add ginger-garlic paste and cook till light brown.

2) Add cashew nut paste, yoghurt and salt. Simmer the gravy till it leaves fat.

3) For the chicken, marinate the chicken in salt, ginger-garlic paste, yoghurt, oil, and garam masala. Keep aside for 2 hours.

4) Chargrill the chicken cubes.

5) For tossing, heat the oil and fry ginger, green chillies and onions. Toss in the chargrilled chicken followed by the white gravy.

6) Add mint leaves, crushed black peppercorns, and stock.

7) Finish with cream, cumin powder, and garam masala. Serve hot with mango relish.