KALI MIRCH CHICKEN KARAHI
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Ingerdients:
1: chicken 1 kg (cut in 16 pieces)
2: black pepper powder 1 tsp
3: crushed black pepper 2 tsp
4: cumin seeds (dry roasted & crushed) 1 & 1/2 tsp
5: coriander seeds (dry roasted & crushed) 2 tsp
6: fresh ginger 1 inch piece (Julian cut)
7: bullet green chilli 2 (sliced)
8: thick greek yogurt 1/2 cup
9: tomatoes 5
10: bullet green chilli 6
11: oil 1/2 cup
12: ginger & garlic paste 1 tbsp
13: salt 1 tsp
14: fresh coriander handful
Recipe:
1: grind the tomatoes and green chilli to a paste.
2: heat the oil and add ginger & garlic paste, chicken and fry on high flame till changes colour.
3: then add roasted cumin, roasted coriander, black pepper powder, crushed black pepper, salt, grinned tomato and green chilli paste, mix well and add the yogurt mix, wait for a boil on high flame, then cover and cook on low to medium flame till the oil comes on surface and chicken is cooked.
4: now add ginger, green chilli, fresh coriander mix, cover and simmer for 2 minutes.
5: serve hot with naan.
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