Creamy Kalimirch Chicken | Kalimirch Chicken | Cook with Judy and Flo
Indulge in the rich and flavorful Creamy Kalimirch Chicken – a delicious dish where tender chicken is cooked in a creamy, peppery gravy that’s bursting with taste. This Kalimirch Chicken recipe is simple yet packed with restaurant-style flavors, making it perfect for family meals or special occasions. Try this easy recipe with Cook with Judy and Flo and enjoy a comforting chicken curry that pairs wonderfully with naan, roti, or rice.
Creamy Kalimirch Chicken 🐔
Step 1
Ingredients - Marination:
500g Chicken
1tsp Salt
1/2tsp Black Pepper Powder
100ml Whisked Curd
Method :
1. Marinate chicken with salt, black pepper and beaten curd for 30 mins.
Step 2
Ingredients - Gravy Base :
2 - 3tbsp Oil
2 Onions
7 - 8 Garlic Cloves
1 inch Ginger
4 Green Chillies
10 - 12 Cashewnuts
2tbsp Chopped Coriander
1/4 cup water for grinding to paste
Method :
1. Heat oil in a pan. Add onions. Saute for 2 - 3 mins.
2. Add garlic, ginger, green chillies and cashewnuts. Saute for 2 mins.
3. Add chopped coriander and saute for 2 - 3 mins.
4. Cool and grind to a fine paste using 1/4 cup water.
Step 3
Ingredients - Final Dish
3 - 4tbsp Oil
Whole Spices :
4 Green Cardamoms
4 Cloves
1 Cinnamon Stick
10 - 12 Black Pepper Corns
1tsp Black Pepper Powder
1/2tsp Cardamom Powder
1/2tsp Kasuri Methi Powder
3/4 cup Water
1/4tsp Salt
2tbsp Fresh Cream
1tbsp Butter
1tbsp Chopped Coriander
Method :
1. Heat oil in a pan. Add whole spices and saute for few seconds.
2. Add ground paste and cook till oil separates.
3. Add marinated chicken and cook for 6 - 7 mins.
4. Add black pepper, cardamom and kasuri methi powders. Mix well and cook till oil separates.
5. Add water and salt as per taste. Bring to a boil.
6. Cover & cook for 10 mins.
7. Add fresh cream & mix well.
8. Garnish with butter & chopped coriander.
00:00 – Introduction
00:24 – Marinating the Chicken
00:50 – Preparing the Gravy Base
01:39 – Grinding the Gravy Base
01:52 – Preparing the Final Dish
04:54 – Serving & Outro
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Chicken Powder
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OTG
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