Murgh Kali Mirch

Chicken is the most consumed protein in my house. Sometimes I run out of options as to how to make them. I keep experimenting with various recipes so that it does not become boring. So this time round I made chicken with black pepper which I have been meaning to make for quite sometime now. After browsing for recipes I decided to make it with white gravy base and as always a combination of various ideas from the net 🙂

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Ingredients :

  • 750 gms Chicken, cut into medium pieces
  • 2 medium Onion
  • 6-7 Cashewnuts
  • 1 medium Onion, sliced
  • 1″ size Ginger, sliced
  • 3-4 green Chillies, slit
  • 2-3 Green Cardamom
  • 2″ piece Cinnamon
  • 3-4 Cloves
  • 1/2 Tsp Garlic paste
  • 1/2 Tsp Ginger paste
  • 1 Tsp crushed whole Black pepper
  • 1/4 TSp Cumin powder
  • 1/4 Tsp Coriander powder
  •  Salt to taste
  • 4-5 Tbs Oil
  • 2 Tbs Ghee

For the Marinade :

  • 1/2 Cup Yoghurt, whisked
  • 1 Tsp Garlic paste
  • 1 Tsp Ginger paste
  • 1/2 Tsp crushed whole Black Pepper
  • 1/4 Tsp Salt
  • 1/4 Tsp Garam Masala powder

Method :

  • Mix well all the marinade ingredients. Add the chicken pieces to it mix well and refrigerate for 3-4 hours.

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  • Peel and halve the 2 onions and boil it with the cashewnuts for 10-15 minutes. Cool and blend it to a fine paste and keep aside.

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  • Heat oil in a deep, heavy bottom wok and shallow fry the chicken pieces in batches till lightly browned and keep aside. Reserve the marinade.

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  • To the same oil add the ghee. Splutter the cinnamon, cloves and cardamom. Once aromatic add the sliced onions, ginger and slit green chillies. Fry till the onions turn translucent and limp.

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  • Add the boiled onion and cashew paste. Fry for 4-5 minutes and then add the ginger – garlic paste, cumin powder, coriander powder and little salt. Fry this for another 3-4 minutes.
  • Now add the reserve marinade and give it a good stir. Add the fried chicken pieces and the crushed black pepper. Mix nicely and cover and let it simmer till the chicken is soft and cooked well. Keep stirring in between to avoid sticking or burning.

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  • Adjust the seasoning, remove from heat and serve hot with Malabar parathas or steamed rice .

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