I have four recipes for making chicken using black pepper…the first one that you saw is Black Pepper Chicken (the most popular post here)…this is the second one…Dahi Malai Murgh or Chicken in Yogurt and Cream sauce…yes, surprise surprise!!!!!! black pepper doesn’t feature in the name and once you make it you will know why…this is my friend RG’s favorite curry and she specifically asks for it whenever she comes over because this doesn’t have “ other ten thousand spices to confuse me”…I love it because I don’t need to make anything else along with it and can focus on all the gossip and drinking and laughter…
Dahi Malai Murgh (Chicken in Yogurt and Cream sauce)
- Chicken, curry cut, 1 kg
- Fresh Cream, ½ cup (can use less or more if you want)
- Garlic ,paste , 1 tbsp
- Ginger, paste, 1 tbsp
- Black pepper powder, 1 tsp (or to taste)
- Salt, to taste
- Kasoori Methi/Dried Fenugreek leaves, 2 tbsp
- Oil, 2 tbsp
- Plain Yogurt/Dahi, ¾ cup ( preferably made with whole milk as the consistency is thicker, ensure that it is not sour)
- Black pepper powder, 1 tsp
- Salt, to taste
Wash and clean chicken, Wipe dry. Make small cuts in the chicken to ensure the marinade gets soaked in.
Mix all ingredients mentioned under marinade in a bowl and add in the chicken. Rub the marinade on the chicken pieces.
Cover and let it marinate for a couple of hours in the refrigerator.
Bring the chicken back to room temperature before starting cooking.
Heat oil in a heavy bottomed pan. Add the ginger garlic pastes and on low flame fry till light golden brown.
Add in the chicken with the marinade to the pan, mix well and let it fry for 3-4 minutes.
Add black pepper powder, stir and cook covered on low flame.
Stir every 4 to 5 minutes so that the chicken doesn’t stick to the bottom of the pan. Since this is done on low flame, it take about 30-40 minutes – you will first see a lot of water and oil floating on top, eventually the water will get absorbed, only oil will be left and the colour would change to this nice beige light gold.
Crush kasoori methi with your hands and add it along with cream and some salt in to the pan.
Mix well and continue to cook on low for 5-10 minutes.
Do a taste check and adjust salt and black pepper.
Serve hot with Naan or Parantha.