Kali Mirch Murg Chicken Curry With Black Pepper

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This recipe combines tender chicken, spices and yogurt to make a quick, tasty curry served with rice and tomato salad.

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Steps

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Heat the sunflower oil in a wok.

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Add the bay leaf , cloves and peppercorns , and fry briefly , stirring in the ginger and garlic pastes.

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After 30 seconds , add the chicken and mix well.

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Add the turmeric , chilli powder and salt and allow the chicken to cook in its juices.

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Meanwhile , place the tomatoes in a serving dish.

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Season with a sprinkling of salt and lemon juice.

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Sprinkle with coriander leaves.

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Stir the yoghurt into the chicken , mixing well.

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Heat the chicken curry through , check the seasoning and serve with boiled rice and the tomato salad.

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Ingredients

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sunflower oil, bay leaf, cloves, black peppercorns, ginger paste, garlic paste, chicken fillets, ground turmeric, chili powder, salt, plain yogurt, rice, tomatoes, lemon juice, fresh cilantro leaves