Murgh Kali Mirch

Recipe Ingredients

4		Chicken breasts
100		Ginger-garlic paste
50		Kashmiri chile powder
		Salt and pepper to taste
100		Hung curd
50		Fresh cream
4 teaspoons	20ml	Crushed peppercorns
4 teaspoons	20ml	Oil - (20 ml)
1 teaspoon	5ml	Black cumin seeds
2 teaspoons	10ml	Garam masala powder
2 teaspoons	10ml	Fresh lemon juice

Recipe Instructions

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.

Source:
Homemakers Schools Recipe Collection - Spring 1998

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