Murgh Kali Mirch

Murgh Kali Mirch is a flavourful delicacy of Chicken cooked in black pepper and yogurt based gravy. This was in my To-Do list since quite a sometime but could make it due to some or the other reason. Last week when I came to know about one of my immensely dear friend flying to bangalore from overseas to meet us, I was desperate to see her as we haven’t met before. I met her virtually in one of the food forum,gradually became very good friends, I respect her a lot!Let me introduce her to you all..yeah her name is Devyani Rathore. She is a hardcore Non vegetarian, when I invited her to my home, all I had in my mind is to make chicken and mutton for her. That’s when I decided to make this super delicious peppery Murgh Kali Mirch. Mutton dish that I made for her is yet to be disclosed, I shall be posting it real soon.
Murgh Kali Mirch is truly easy to cook dish and it can be prepared in minimum time when guests are expected. This peppery chicken curry couples up superbly with nan or lachcha paratha and zafrani pulao but also with chapatis or phulkas too. So here’s how I did mine…

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Ingredients:-
For Marination:-
1 kg, chicken on bone, cut into pieces
1/2 teaspoon, black pepper powder
Juice of one lemon
salt
For Gravy:-
1 teaspoon shazeera ( caraway seeds)
6-7 cloves
5 green cardamom
1 bay leaf
2 nos, medium onions, finely chopped
3/4 tablespoon, black peppercorn, freshly and coarsely crushed
300 gm, yogurt, whisked well
1 tablespoon, garlic paste
1 tablespoon, ginger paste
1 teaspoon coriander powder
1 teaspoon, garam masala powder
2-3 green chilies, slit (you may adjust accordingly)
3 tablespoon cream
1 teaspoon, kasuri methi ( dried fenugreek leaves)
Salt and teaspoon of sugar
3 tablespoon oil
3 tablespoon ghee
Method:-
Marinate chicken with the ingredients mentioned under marination, cover and refrigerate for 30 minutes.
In a heavy bottom pan or handi, heat oil
Add marinated chicken pieces, fry on high heat until they are nicely seared and light golden brown. Take the fried chicken out and reserve
In the same handi, add ghee. Add shazeera, bay leaf, green cardamom, and cloves, fry for few seconds
Add chopped onions and fry until soft and translucent. Add ginger and garlic paste, sautè for few minutes.
Add whisked yoghurt and stir until blended well.
Add coriander powder, green chili slit, coarsely crushed peppercorn, salt and fried chicken, mix well. Cover and cook until chicken is just tender. Adjust the consistency of the gravy if required.
Add cream, sugar, kasuri methi and cook for another minute.
Take it off the heat
Dish out and serve hot with lachcha paratha or phulkas or nan or pulao of your choice

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  1. This looks delicious and I would like to try it but have two questions:
    The ingredient list says “2 nos, medium onions, finely chopped”. I am unfamiliar with the term “nos”; what does it mean?
    I have read that fresh celery leaves are an acceptable substitute for the dried fenugreek leaves, which are not available in my town, would you recommend this substitution?

    • Hi Jeanette,

      2 nos means 2 number of medium sized onion.

      I would not recommend considering the 2 leaves are different, but it could be a personalized option in case you dont get dried fenugreek leaves in your home town 🙂