Kali Mirch Chicken | Black pepper chicken curry | Chicken Kali Mirch
Ingredients
Chicken Marination
- Chicken 1 kg
- Black pepper corns 1 tsp, coarsely crushed
- Salt 1 tsp or to taste
- Juice of 1 lime
Gravy
- Oil 1/2 cup
- Onions 2 big sized, chopped
- Cloves 5
- Green cardamoms 5
- Bay leaf 2
- Cumin seeds 1 tsp
- Ginger paste 2 tsp
- Garlic paste 2 tsp
- Yogurt 1 cup
- Coriander powder 1 tsp
- Green chilies 3-4, slit lengthwise
- Black peppercorn freshly and coarsely crushed 1 tsp
- Garam masala powder 1 tsp
- Dried fenugreek leaves 1 tsp
- Fresh cream 3 tbsp
- Salt to taste (if needed)
Preparation
- 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
Kali Mirch Chicken | Black pepper chicken curry | Chicken Kali Mirch
Ingredients
Chicken Marination
- Chicken 1 kg
- Black pepper corns 1 tsp coarsely crushed
- Salt 1 tsp or to taste
- Juice of 1 lime
Gravy
- Oil 1/2 cup
- Onions 2 big sized chopped
- Cloves 5
- Green cardamoms 5
- Bay leaf 2
- Cumin seeds 1 tsp
- Ginger paste 2 tsp
- Garlic paste 2 tsp
- Yogurt 1 cup
- Coriander powder 1 tsp
- Green chilies 3-4 slit lengthwise
- Black peppercorn freshly and coarsely crushed 1 tsp
- Garam masala powder 1 tsp
- Dried fenugreek leaves 1 tsp
- Fresh cream 3 tbsp
- Salt to taste if needed
Instructions
- 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