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Murgh Kali Mirch

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    Source: www.hungrymonster.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 4 chicken breasts

    2. 100 gram ginger-garlic paste

    3. 50 grams Kashmiri chile powder salt and pepper to taste

    4. 100 gram hung curd

    5. 50 milliliters fresh cream

    6. 4 teaspoons crushed peppercorns

    7. 4 teaspoons oil -- (20 ml)

    8. 1 teaspoon black cumin seeds

    9. 2 teaspoons garam masala powder

    10. 2 teaspoons fresh lemon juice

    Instructions Jump to Ingredients ↑

    1. 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.

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