Restaurant-Style Kali Mirch Chicken

Cut a whole chicken into small pieces.

Marinate the chicken pieces with Greek yogurt, black pepper, cumin powder, chopped green chillies, ginger garlic paste, salt, oil, and chopped coriander; mix well and let sit for 10 minutes.

Heat oil in a pan over high heat and sauté the marinated chicken briefly.

Add a cup of water to the pan and sauté on high heat for one minute.

Add red onion pieces, cashew nuts, garlic cloves, fresh cilantro stems and leaves, and ginger pieces; sauté briefly.

Cook the mixture for 5 minutes, then blend to a smooth paste.

Return the blended paste to the heated pan, add the marinated chicken pieces, and stir to combine.

Cover the pot and cook on medium heat for 15 to 16 minutes until the oil separates from the masala.

Check for oil separation to confirm doneness.

Finish the dish by sprinkling coriander leaves, sliced green chillies, and black pepper over the curry.