Murg Kali Mirch

As simple as 1-2-3...... and delicious as well Murg Kali Mirch or Black Pepper Chicken!

Ingredients and Method:

3 Chicken Thighs
Marinade:
1/2 tsp turmeric
1/2 tsp red chilli powder
1/2 tsp coarse black pepper on marinade
1/4 tsp coarse black pepper for garnish
Pinch of clove powder
Pinch of cardammom powder
1/4 tsp cumin powder
1/4 tsp coriander powder
1/2 tsp garlic paste
1/2 tsp ginger paste
Shredded Amul cheese - about 2 tbsp
2 tbsp yogurt (after draining water)
Salt
1 red onion, thinly sliced
Chaat masala

1. Hang yogurt in a muslin cloth to drain water out. Set aside
2. Mix shredded amul cheese in the yogurt and beat well. Set aside.
3. Wash, pat dry chicken thighs. Make slits in the thighs.  Drizzle some olive oil.  Add the turmeric, red chilli powder, black pepper powder, clove powder, cardammom powder, cumin and coriander powder, garlic and ginger paste, and salt. Using your hands coat the masala onto  the chicken thighs. Add the cheese and yogurt mix to the chicken.  Let marinate for atleast 1 hour.
4.  Heat tandoori grill at 350F.  Grill the chicken until chicken is white on the inside. 
5. Heat a little oil on a griddle.  Add onions and season with salt and chaat masala.
Sautee for a few minutes until browned.  Add the chicken to the pan and lightly coat the chicken with onions.  Sprinkle some more coarse black pepper powder towards the end. Serve hot!!!!