CHICKEN KALI MIRCH
Add peppercorns to a mortar and pestle and grind to make a coarse powder. Keep it aside.
Heat 4 cups of water in a pan over medium-high heat.
Once it comes to a rolling boil, add onions, green chilies, and cashew nuts to the pan and boil for 6-8 minutes.
Remove the pan from the heat and let the mixture cool down for 5 minutes.
Strain the water and add the cooked onions and cashew nuts to a blender along with ¼ cup of water. Blend to make a fine paste.
Heat oil in a heavy-bottom pan over medium heat.
Once the oil is hot, add cloves, green cardamoms, and cinnamon stick and saute for 4-5 seconds.
Add the onion paste and saute for 6-8 minutes, stirring frequently. Scrape the bottom of the pan at regular intervals while cooking to prevent the onion paste from sticking at the bottom and burning.
Now add ginger-garlic paste and saute for another minute.
Add chicken to the pan and cook for 3-4 minutes, stirring frequently.
Add yogurt, coriander powder, cumin powder, and salt, and cook for 3-4 minutes, stirring frequently.
Now add 1 cup of water and black pepper powder and mix well. Reduce the heat to low.
Cover the pan and cook for 25-30 minutes, until the chicken is cooked well. Stir a few times while cooking.
Add lime juice, honey, Kasuri methi, heavy cream, garam masala powder, and crushed black pepper and mix well. Add some hot water if the curry looks thick and bring it to a boil.
Check for salt and add more if needed. Serve hot.
CHICKEN KALI MIRCH IS READY!
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