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Murg Kali Mirch: Indian Pepper Chicken
When we say 'Pepper Chicken', most people are tempted to think that the recipe is a westernised one. However, Murg Kali Mirch has a lovely desi twang to it. That is why we are calling this recipe the Murg Kali Mirch curry. This is a chicken curry recipe that has all the elements of a proper Indian dish. It has a flavour that comes from many different spices but the dominating spice is pepper.
ALSO TRY: COORGI CHICKEN CURRY
This Indian pepper chicken curry is easy to make if you are a proper desi cook. But even if your experience with Indian cooking is limited, you can prepare this dish without explicit guidelines. Pepper chicken curry is a useful recipe to have up your sleeve because it is easy, different from the average Indian curry and get cooked quickly.
Serves:
4
Preparation
Time:
20
minutes
Marination
Time:
2
Hours
Cooking
Time:
30
minutes
Ingredients
- Chicken- 1kg
- Ginger-garlic paste- 3tbsp
- Freshly Ground Pepper- 2
- Kashmiri red chilli power- 1tsp
- Turmeric- ½ tsp
- Curd- 3tbsp
- Lemon juice- 2tbsp
- Cumin seeds- 2tbsp
- Coriander seeds- 1 tbsp
- Pepper corn- 1tbsp
- Green chillies- 2(whole) + 4 (chopped)
- Mustard seeds- 1tsp
- Coriander leaves- 3 stalks (chopped)
- Mustard oil- 3tbsp
- Salt- as per taste
Procedure
- Marinate the chicken pieces with lemon juice, red chilli powder, turmeric, pepper, ginger-garlic paste, curd and salt.
- Leave the marinated chicken in the refrigerator for 2 hours at least.
- Heat oil in a deep bottomed pan. Season it with mustard seeds and green chillies.
- Make a paste of cumin, coriander and pepper corns. Let the spices be ground coarsely.
- Add this paste to the bubbling oil and saute for 2-3 minutes on a low flame.
- Then, add the chicken pieces one by one, leaving the extra marinade aside.
- Let the chicken pieces get browned but not completely seared.
- Turn the flame down and add the extra marinade.
- Cover and cook for 12 to 15 minutes on a low flame. You can add 1 or 2 cups of water if it gets too dry.
- Season the chicken with chopped coriander leaves and green chillies.
Serve Murg Kali Mirch with hot rotis or parathas.
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