Name: Nawabi Murgh Kali Mirch
Prep time: 15 min
Cook time: 25 min
Total time: 70 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 300 g Boneless Chicken, cut into bite-sized cubes; ½ cup Indian-Style Yogurt, thick and whisked, divided for marinade and gravy; 3 tbsp Fresh Cream, malai, provides the rich white texture; 12 Cashews, soaked in warm water and blended to a smooth paste; 1½ tsp Ground Black Pepper, freshly crushed/coarsely ground is highly recommended; 1 tbsp Ginger-Garlic Paste, fresh; 3 Green Cardamom, hari elaichi; 3 Cloves, laung; 2 Green Chili Pepper, slit, for mild underlying heat; 1 tbsp Butter, for rich finish; 2 tbsp Cooking Oil, neutral flavor; 1 tsp Salt, to taste; 1 tbsp Coriander Leaves, chopped, just for minimal garnish

1 hr 10 mintotal

40 min hands-on30 min hands-off

Prep 15 min · Cook 25 min

Serves: 2
Difficulty: Medium
Spice: Medium

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Method

In a bowl, marinate the chicken with half of the whisked curd, half of the ginger-garlic paste, half of the crushed black pepper, and a pinch of salt. Set aside.
Heat oil in a kadai or pan over medium heat. Add the green cardamom, cloves, and slit green chillies. Sauté for a few seconds until fragrant.
Add the marinated chicken pieces to the pan. Turn the heat to high and pan-fry the chicken until the outside turns opaque white and juices begin to seal. Avoid browning it heavily.
Lower the heat. Add the remaining whisked curd and the cashew paste. Stir continuously to prevent the dairy from curdling.
Cover and simmer on low heat for 10-12 minutes until the chicken is tender and cooked through.
10–12 min
Once the gravy thickens and a sheen of oil appears on top, add the remaining freshly crushed black pepper. The peppery bite is the star of this dish.
Swirl in the fresh cream and butter. Mix gently and simmer for just one more minute.
Turn off the heat. Garnish minimally with a few coriander leaves or extra cracked black pepper, and serve immediately.

How to tell it's done

Juicy morsels of chicken swimming in a velvety, snowy-white, cashew-cream emulsion studded with sharp, aromatic cracked peppercorns.

Nutrition

Per serving, from 2 servings.

517kcal

Where the calories come from

Protein38.6 g30%
Carbohydrate9.8 g7%
Fat36.1 g63%

Saturated fat: 12.9 g
Fibre: 1.1 g
Sodium: 1316 mg
Potassium: 753 mg
Calcium: 121 mg
Iron: 1.5 mg

Estimated by calculation from the ingredient list, using USDA FoodData Central. Not a laboratory analysis.

Getting it right

Tip

Crucial rule: Never use store-bought fine black pepper powder. It will turn the gravy a dull, muddy grey. Always coarsely crush whole black peppercorns right before using to keep the gravy pristine white with black specks.

What to serve it with

This subtly spiced, rich dish is a royal treat alongside Roomali Roti, Garlic Naan, or Jeera Rice.

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