Black Pepper Chicken (Murgh Kali Mirch)
There isn't much of a preparation required to cook this easy delicacy - there are no fancy ingredients, just common stuff found in your kitchen. There is no complicated technique, but there is some serious "peppery love" involved!
Servings: 4 portion
Ingredients
- 500 grams chicken
- 2 medium onions finely chopped
- 1 inch ginger finely chopped
- 5 - 6 pods garlic finely chopped
- 3 teaspoon black pepper coarsely ground
- 1 teaspoon coriander powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon lime juice or vinegar
- 2 green chilies thinly sliced
- to taste salt
- oil any vegetable oil of your choice
Instructions
- Add 1 teaspoon ground pepper, lime juice, and salt to the chicken.
- Combine well, and let it marinate. If you are planning in advance keep this for an hour before you start cooking.
- Heat some oil in a pan (I used a cast iron deep-bottom pan), and fry the chopped ginger and garlic on a low flame.
- Stir occasionally and fry till they start turning golden brown.
- Now add the chopped onions.
- Combine well and cook till the onions are tender.
- Add chilli powder, turmeric powder, coriander powder, and a teaspoon pepper powder.
- Combine well and cook for a few more minutes until the onions start turning brown.
- Now add the chicken pieces. Mix well, close the lid, and cook on a low flame for 15 minutes.
- Open every 5 minutes and give it a quick stir.
- When you open the lid after 15 minutes, you will see that the chicken is cooked well in the juices.
- Add one more teaspoon of pepper powder, sliced green chillies, stir well, and cook on a medium flame without the lid.
- Add more salt if required.
- Cook for a few more minutes to reduce the curry to a thick consistency
- Switch off the stove. Let it rest for another 5-10 minutes before serving.
- Serve hot. This pepper chicken dish can be served as a starter/appetiser on its own, or with some rice or roti as the main course.