Curry recipes

Murgh Kali Mirch

Course : Curry
Serves: 4

Print a Recipe Card

3 x 5 Card | 4 x 6 Card | Printer Friendly

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 / Directions:

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.

Murgh Kali Mirch

Ingredients:

Preparation / Directions:

More Curry Recipes