Murgh kali mirch, also known as chicken kali mirch, is a hot, thick gravy that is made with a lot of black pepper. It goes well with rice or roti. Everybody craves something flavourful and wholesome for dinner so what's better than a full plate of homemade kali mirch chicken with green chutney? This succulent dish is enough to startle your taste buds with a burst of spices. It is soft, juicy, tangy and creamy. Pair your kali mirch chicken with rumali roti and some onions with green chutney!
Ingredients
1. 750 gm chicken
2. 100 gm sliced onion
3. 40 gm peppercorns
4. 1 teaspoon onion seeds
5. 4 tablespoon cashew nut paste
6. 1/2 cup ghee
7. 4 green chilli
8. 1 teaspoon garam masala powder
9. 2 tablespoons fresh cream
kali mirch chciken/ pinterest.com
1. 250 gm yoghurt (curd)
2. 1 teaspoon garlic paste
3. 1 teaspoon crushed coriander seeds
4. 1 teaspoon ginger paste
5. salt as required
Method
1. Chicken should be cut into bite-sized pieces and properly washed. Chicken should be marinated in a big dish with curd, salt, ginger-garlic paste, and crushed coriander seeds. Put this bowl in the fridge for 20 minutes or so. Then, cook the onions in ghee in a deep skillet over medium heat until they are transparent and pink in colour.
2. After that, add green chillies and onion seeds to the pan and sauté for 5 minutes. After finishing, turn off the heat and allow the onions to cool. Once the skillet is back on medium heat, add the marinated chicken and swirl constantly to prevent the curd from curdling. Fry further until the curd is absorbed. Add peppercorns and continue cooking until the gravy fat separates.
3. To finish, stir in the cream and cashew paste and simmer the chicken for 5-7 minutes. The chicken may need to be covered for a few minutes. Cook the chicken until it is nice and tender. With naan or pulao, this creamy gravy tastes delicious. Serve alongside raita and salad.
