Kali Mirch Ka Murgaspicy Chicken Recipes

CHICKEN KALI MIRCH

Steps:

• Marinate chicken with the ingredients mentioned under marination, cover and refrigerate for 30 minutes.
• While the chicken is marinating, coarsely crush the black pepper corns in mortar & pestle
• When chicken is ready to cook, heat ghee or oil in pan
• Then, add marinated chicken pieces, fry on high heat until they are nicely seared and light golden brown.
• Once the chicken turn light brown, take the fried chicken out and reserve
• Now, in the same handi, add shajeera, bay leaf, green cardamom, and cloves, fry for few seconds
• Now, add chopped onions and fry until soft and translucent.
• Then add ginger and garlic paste, sautè for few minutes.
• Add whisked yoghurt and stir until blended well.
• Then, add coriander powder, green chili slit, coarsely crushed peppercorn, salt and mix well.
• Now, add fried chicken, mix well.
• Cover and cook until chicken is just tender. Adjust the consistency of the gravy only if required.
• tip: If making dry version, then skip adding water to the recipe
• Lastly, add cream, sugar, kasuri methi and cook for another minute.
• Dish out and serve chicken kali mirch hot with lachcha paratha or phulkas or nan or pulao of your choice

KALI MIRCH KA MURGA(SPICY CHICKEN)

Steps:

• Put the chicken breasts in a bowl and apply the ginger-garlic pastes and salt, mix it well on the breasts and keep aside for 30 minutes.
• In the meantime prepare the cashewnut paste by boiling onions, cashews and water together for 10 minutes and then cooking on low for another 10 minutes. Then, puree it in a blender to make paste. Else, you may use readymade cashewnut paste from the market.
• Add hung curd, garam masala powder and black pepper to the chicken breasts and keep aside for 30 minutes. This is the 'marinade'.
• Then, char grill the chicken in the tandoor.
• Heat oil in a pot.
• Add ginger juliennes and green chillies.
• Saute for a few minutes until the raw smell of ginger is gone.
• Add onions and continue to saute until golden brown.
• Stir in the cashewnut paste and let it cook for 10 minutes on low heat.
• Add garam masala powder, black pepper powder, cumin powder, kasoori methi, chopped mint and corriander leaves followed by the chicken.
• Mix well and cook for 10 minutes on low.
• Serve hot garnished with chilli oil, mint sprigs and crushed pepper.
• Enjoy!