Ingredients

• 1 kg - chicken, skinned, cut into cubes, deboned
• 2 cups - yoghurt, beaten
• 1 tbsp - pepper powder
• 5 - onions, grated
• 2 tbsp - garam masala
• 1 tbsp - red chilli powder
• 1 tsp - turmeric powder
• 1 tbsp - ginger-garlic paste
• 1/4 tsp - saffron
• 1/2 cup - top of milk
• 2 - bay leaves
• 2 tbsp - coriander leaves, chopped
• Oil as needed
• Salt to taste

How to Make Kali mirch kesari murg

• Mix chicken with yogurt, salt, ginger-garlic paste and all powdered masalas.
• Reserve for 30 mins.
• Heat 5 tbsp oil in a pressure cooker.
• Add bay leaves and onion
• Brown.
• Add chicken with spices and yoghurt and stir fry.
• Add 2 cups of water and pressure cook till done.
• Remove to a serving dish.
• Cover with saffron soaked in top of milk.
• Sprinkle coriander leaves and serve with parathas.