For the onion paste:
1 white onion, roughly-chopped
2 green chilies, roughly-chopped
10 to 12 cashew nuts
5 g ginger
5 g garlic
For the Kali Mirch chicken:
500 g chicken, bone-in chicken cut into 1.5-inch cubes
15 ml vegetable oil
3 to 4 cloves
3 to 4 cardamom pods
3 black cardamom pods
5 g whole black peppercorns
50 g Curd (yogurt), whisked until smooth
5 g coriander powder
3 g cumin powder
5 g black pepper powder
5 ml lemon juice
3 g honey
200 ml water
5 g whole black peppers, coarsely ground in a mortar and pestle
3 to 5 g salt to taste
For garnishing:
few sprigs of fresh coriander
Serve the Kali Mirch Chicken piping hot and garnish with a few sprigs of fresh coriander.