Murgh Kali Mirch

Course :	Curry
From:	HungryMonster.com
Serves:	4

Ingredients:

4	medium	chicken breasts
100	gram	ginger-garlic paste
50	grams	Kashmiri chile powder
1	teaspoon	salt and pepper to taste
100	gram	hung curd
50	milliliters	fresh cream
4	teaspoons	crushed peppercorns
4	teaspoons	oil -- (20 ml)
1	teaspoon	black cumin seeds
2	teaspoons	garam masala powder
2	teaspoons	fresh lemon juice

Preparation:

MARINATE the chicken breasts with ginger-garlic paste, Kashmiri chile powder, salt and pepper to taste. Add the remaining ingredients and mix well. Refrigerate for an hour. Skewer the chicken breast pieces and cook in a tandoor for 15 minutes or until done. Serve with onion rings and mint chutney.