MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Murgh Kalimirch (Black Pepper Chicken)
Categories: Chicken, Indian
Yield: 2 Servings

1 lb Chicken thighs;
- boneless, skinless,
- cubed 2"

MMMMM--------------------------GARNISH-------------------------------
Cilantro; chopped
Scallions; chopped
Fresh lemon or lime juice;
- to taste

MMMMM--------------------------MARINADE-------------------------------
2 tb Plain yogurt; thick
1 1/2 tb Fresh lemon or lime juice
4 cl Garlic; minced
Fresh ginger (2"); minced
1 1/2 tb Black peppercorns;
- coarsely ground
1 ts Kashmiri red chilli powder
1/4 ts Turmeric powder
1/2 ts Salt

MMMMM-----------------------FOR TEMPERING----------------------------
2 tb Mustard oil or vegetable oil
1 ts Black mustard seeds
2 Serranos; chopped,
- adjust to tolerance
1 ts Coriander seeds
1 ts Cumin seeds
Salt; to adjust

Preparation time: 25 minutes Cooking time: 20 minutes

Marinate the chicken in all the ingredients listed for 20 minutes,
refrigerated.

Once ready to cook, take out the marinated chicken from the
refrigerator & let sit on countertop.

In a thick bottomed, wide mouthed pan, heat up the oil on high. If
using mustard oil, heat it to a point when its slightly smoky. For
other oils, heat up until you see ripples on the surface. Meanwhile,
using a mortar & pestle, coarsely grind the coriander & cumin. Once
the oil is heated, reduce the heat to medium & wait for 2 minutes.
Add the mustard seeds & let them crackle, about 10 to 15 seconds.
Also, add the chiles next & let them crisp up for another 10 to
15 seconds.

Tip:

Be extra careful, mustard seeds & chiles splutter a lot when added to
oil.

Next, add the coarsely ground spices to the oil & stir for about 30
to 35 seconds or until you smell the aroma. Start adding marinated
chicken 5 to 6 pieces at a time to the pan and stir-fry over high
heat for few minutes, tossing continuously. Repeat with another batch
of chicken pieces. The idea is to lightly brown the outside of the
chicken but still keep it juicy inside. Lower the heat once all the
chicken has been added. Add the leftover marinade (if any) & stir
frequently. Cook on low heat until the oil separates on the sides of
the pan and the chicken is cooked. About 12 to 15 minutes. You can
cover the pan for last 3 to 4 minutes of cooking. Adjust the salt,
toss well, and remove. Let sit covered for at least 10 minutes before
serving.

Garnish with chopped cilantro or scallions, squeeze fresh lemon juice
& serve hot.

Notes:

The cooking times will differ depending on the size of chicken pieces
and the cut used. If using chicken breasts, the cooking time will be
about 6 to 8 minutes for 2" cubes. If you like dish less hot, de-seed
the chiles before you mince them.

Recipe by sanjuro

Recipe FROM: <gopher://sdf.org/0/users/sanjuro/indian-food/
murgh-kalimirch.txt>

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