Chicken Kali Mirch

Ingredients

• 4 tablespoon (60 ml) oil
• 1.5 (165 g) medium onion diced finely
• 1 heaped tsp garlic paste
• 1.1 lb (½ kg) boneless chicken
• 3-4 teaspoon coarsely ground black pepper add 3 initially then add the 4th teaspoon towards the end if you feel like you want a stronger flavour
• 1 teaspoon salt
• 0.5 teaspoon cumin powder
• 0.5 coriander powder
• 0.6 cups (150 g) full fat yogurt
• Fresh coriander and green chilli for serving

Instructions

• Heat the oil in a wok/karahi style pan. Add the finely diced onions and fry over a medium to high heat until the onions begin to turn golden.
• Add the garlic, chicken and spices. Fry everything until the chicken no longer remains pink.
• Add the yogurt. Stir everything together and continue to sauté the mixture until the yogurt concentrated into a thick, jammy paste, looks glossy and the oil begins to separate around the edges.
• Add half a cup of water, bring to a boil and then cover and cook on low for 20 minutes.
• Once the time is up, uncover the curry and then cook over a medium to high heat for 5 minutes, until the curry begins to look glossy and the oil separates around the edges. You can dry it out till it is your desires consistency or alternatively keep the gravy a little thinner.
• Serve garnished with fresh coriander and green chillies.