Marinate chicken with the ingredients mentioned under marination, cover and refrigerate for 30 minutes.

Heat oil in pan and add marinated chicken pieces, fry on high heat until golden brown. Take out and keep aside.

Now, in the same oil add chopped onions, cloves, cardamom, bay leaves and cumin seeds. Fry until onions are golden brown.

Add ginger paste and garlic paste, sauté for few minutes until aromatic.

Add whisked yogurt, coriander powder, green chili slit, coarsely crushed peppercorn, salt (if needed more) and mix well.

Now, add fried chicken, mix well.

Cover and cook for 20-25 minutes or until the chicken is cooked through and the oil rises to the top.

Note: stir occasionally during cooking and add water if needed for the gravy.

Lastly, add garam masala, Dried fenugreek and fresh cream, cover and cook on low for 2 minutes.

Dish out and serve chicken kali mirch with lachcha paratha or phulkas or nan or pulao of your choice