Kali Mirch Murg

(Chicken curry with black pepper)

Serves: Four
Time required: 25 minutes
600 g boneless chicken, cubed
2 tbsp oil
1 bay leaf
4 cloves
1 tsp black peppercorns, roughly crushed
2 tsp ginger-garlic paste
½ tsp turmeric powder
½ tsp chilli powder
salt to taste
300 ml natural yoghurt, beaten
HEAT the oil in a wok. Drop in the bay leaf, cloves and peppercorns. Stir and add the ginger-garlic paste. After about 30 seconds, add the chicken and mix it into the spices. Add the turmeric powder, chilli powder and salt and allow the chicken to cook in its juices until done. Finish by stirring in the yoghurt. Blend well. Serve.