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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