Follow these steps for perfect results
Chicken
With bone
Yogurt
Plain
Lemon Juice
Freshly squeezed
Salt
To taste
Ginger
Finely chopped
Garlic
Finely chopped
Black Pepper Powder
Freshly ground
Kasuri Methi
Crushed
Cream
Heavy
Oil
Vegetable
In a bowl, combine chicken, lemon juice, salt, and yogurt. Mix well and marinate for 1 hour.
Heat oil in a pan or kadhai.
Add finely chopped ginger and garlic. Sauté for 3-4 minutes until fragrant.
Add the marinated chicken along with the remaining marinade.
Cook for 5 minutes, then flip the chicken and cook for another 5 minutes.
Cover the pan and simmer on low heat for 25 minutes, or until the chicken is cooked through.
Remove the lid and mix well.
Add cream, black pepper powder, and kasuri methi.
Mix well and bring to a simmer.
Turn off the heat and serve hot.
Serve with tawa paratha, jeera rice, and tomato onion cucumber raita.
Expert advice for the best results
Adjust the amount of black pepper to your taste.
Marinating the chicken for longer will result in a more flavorful curry.
Garnish with fresh cilantro or coriander leaves before serving.
Everything you need to know before you start
15 minutes
Chicken can be marinated overnight.
Garnish with fresh cilantro and a swirl of cream.
Serve hot with naan, roti, or rice.
Complements the spices
Discover the story behind this recipe
Common dish in North Indian cuisine, often served at celebrations and gatherings.
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