Murgh Kali Mirch

Course : Curry
Serves: 4
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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.

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