Chicken Kali Mirch with Broccoli

Ingredients

• 🍗500 g boneless, skinless chicken thighs
• 🥦200 g broccoli florets
• 🧅1 large onion
• 🫚2 cm ginger
• 🧄3 cloves garlic
• 🍦150 g plain yogurt
• 🥛100 ml heavy cream
• 🌶️2 tbsp black peppercorns
• 🍚1 tsp cumin powder
• 🌿½ tsp cardamom powder
• 🧈2 tbsp ghee or oil
• 🌰¼ cup cashews
• 🧂 salt, to taste
• 🌿¼ cup fresh cilantro, chopped

Method

1. 1Cut chicken into 1-inch pieces. Grind black peppercorns coarsely. Finely chop onion, ginger, and garlic.
2. 2Heat ghee or oil in a large pan over medium heat. Add chopped onion and sauté until golden brown. Add ginger and garlic, cook for another minute until fragrant.
3. 3Add chicken pieces to the pan and cook until sealed and lightly browned on all sides.
4. 4Stir in the coarse black pepper, cumin powder, cardamom powder, and salt. Cook for 2-3 minutes, allowing the spices to toast.
5. 5Whisk yogurt and cashews together until smooth. Reduce heat to low, then slowly add the yogurt mixture to the pan, stirring continuously to prevent curdling. Simmer for 10-12 minutes until chicken is cooked through.
6. 6Add broccoli florets to the pan and stir gently. Cook for 5-7 minutes, or until broccoli is tender-crisp.
7. 7Stir in the heavy cream and simmer for 2-3 minutes, just until heated through and sauce slightly thickens.
8. 8Garnish with fresh cilantro before serving.