Chicken Kali Mirch Recipe
Chicken Kali Mirch or Murgh Kali Mirch is a spicy thick gravy that is cooked with loads of black pepper. It can be enjoyed with rice or roti.4.31 from 62 votes Print Pin RateCourse: Main CourseCuisine: Indian Prep Time: 10 minutesCook Time: 1 hourTotal Time: 1 hour 10 minutes Servings: 4 people Calories: 346kcalAuthor: Neha Mathur
- ▢ 1 cup Onion (chopped)
- ▢ 2 Green chilli (chopped)
- ▢ 10-12 Cashew Nuts
- ▢ 3 tablespoon Vegetable oil
- ▢ 3-4 Clove
- ▢ 3-4 Cardamom
- ▢ 1 inch Cinnamon
- ▢ 2 teaspoon Ginger garlic paste
- ▢ 500 g Chicken (curry cut)
- ▢ ¼ cup Curd (whisked)
- ▢ 2 teaspoon Coriander powder
- ▢ ½ teaspoon Cumin powder
- ▢ Salt to taste
- ▢ 1 teaspoon Black Pepper Powder
- ▢ 1 tablespoon Lemon juice
- ▢ 1 teaspoon Honey
- ▢ 1 tablespoon Kasuri Methi
- ▢ 1 tablespoon Whole black peppers (Coarsely ground in a mortar and pestle.)
- ▢ ¼ cup Fresh Cream
- ▢ ½ teaspoon Garam Masala Powder
- Heat 4 cups water in a pan.
- Once it comes to a boil, add onion, green chilli and cashews and boil for 6-8 minutes.
- Remove the pan from heat and let the mixture cool.
- Strains and grind the onion and cashew nuts to make fine paste.
- Heat oil in a heavy bottom pan.
- Once the oil is hot, add cloves, cardamom and cinnamon to the pan.
- Add onion paste and fry for 8-10 minutes.
- Add ginger garlic paste and fry for 2 minutes.
- Now add chicken and fry for 6-8 minutes on high heat.
- Add curd and mix well.
- Cook for 3-4 minutes.
- Add coriander powder, cumin powder and salt and cook for 3-4 minutes.
- Add ½ cup water and black pepper powder and cook till oil separates at the corners.
- Now add ½ cup of water and cover and cook till chicken is done.
- Add lemon juice, honey, kauri methi and coarse black pepper powder.
- Add fresh cream and mix well.
- Cook for a minute.
- Once ready, serve with rice or roti.
