MURGH KALI MIRCH | How to make MURGH KALI MIRCH

By Farrukh Shadab  |  30th Nov 2015  |  
4.3 from 3 reviews Rate It!
  • MURGH KALI MIRCH, How to make MURGH KALI MIRCH
MURGH KALI MIRCHby Farrukh Shadab
  • Prep Time

    0

    mins
  • Cook Time

    40

    mins
  • Serves

    4

    People

262

3

About MURGH KALI MIRCH Recipe

Murgh Kali Mirch is a flavourful delicacy of Chicken cooked in black pepper and yogurt based gravy. 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…

MURGH KALI MIRCH

Ingredients to make MURGH KALI MIRCH

  • 1 kg chicken on bone cut into pieces
  • 1/2 tsp black pepper powder
  • Juice of one lemon
  • salt
  • For Gravy:-
  • 1 tsp shazeera ( caraway seeds)
  • 6-7 cloves
  • 5 green cardamom
  • 1 bay leaf
  • 2 nos medium onions finely chopped
  • 3/4 tbsp black peppercorn freshly and coarsely crush
  • 300 gm yogurt whisked well
  • 1 tbsp garlic paste
  • 1 tbsp ginger paste
  • 1 tsp coriander powder
  • 1 tsp garam masala powder
  • 2-3 green chilies slit (you may adjust accordingly)
  • 3 tbsp cream
  • 1 tsp kasuri methi ( dried fenugreek leaves)
  • 1 tsp of sugar
  • 3 tbsp oil
  • 3 tbsp ghee
  • salt to taste

How to make MURGH KALI MIRCH

  1. Marinate chicken with the ingredients mentioned under marination, cover and refrigerate for 30 minutes.
  2. 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
  3. In the same handi, add ghee. Add shazeera, bay leaf, green cardamom, and cloves, fry for few seconds
  4. 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.
  5. 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
  6. Take it off the heat. Dish out and serve hot with lachcha paratha or phulkas or nan or pulao of your choice.

Reviews for MURGH KALI MIRCH (3)

syed shabbir10 months ago

It came out very delicious and creamy and loved the aromatic smell of herbs....
Reply

Sonam Mehtaa year ago

Gud recipe
Reply

Sabira Saleh2 years ago

l make these recipe well
Reply