Murg Kali Mirch: Indian Pepper Chicken

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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.

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

1. Chicken- 1kg
2. Ginger-garlic paste- 3tbsp
3. Freshly Ground Pepper- 2
4. Kashmiri red chilli power- 1tsp
5. Turmeric- ½ tsp
6. Curd- 3tbsp
7. Lemon juice- 2tbsp
8. Cumin seeds- 2tbsp
9. Coriander seeds- 1 tbsp
10. Pepper corn- 1tbsp
11. Green chillies- 2(whole) + 4 (chopped)
12. Mustard seeds- 1tsp
13. Coriander leaves- 3 stalks (chopped)
14. Mustard oil- 3tbsp
15. 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.