Kalimirchmurgchickencurrywithblackpepper Recipes

SIMPLE CHICKEN CURRY

Steps:

• Melt butter in large skillet over medium-high heat. Add onion and curry powder; saute until tender, about 5 minutes.
• Stir flour, salt, sugar, and ginger into the onion mixture; cook until smooth and bubbling, about 5 minutes.
• Pour chicken broth and milk into the skillet, stir, and bring to a boil; cook at a boil for 1 minute.
• Stir chicken and lemon juice into the broth to cover completely; cook until the chicken is heated through, about 5 minutes.

KALI MIRCH KA MURGH : INDIAN PEPPER CHICKEN

Steps:

• Mix Salt, pepper, ginger, garlic, vinegar, turmeric and salt in the chicken and marinate it for about 3 hours.
• Finely slice half the onions, and ground the remaining
• Heat 2 Tsp oil in a wok, fry the marinated chicken (the chicken should get nicely brown and half cooked) and the smell of raw ginger and garlic is no longer there. Remove and keep aside.
• Heat the remaining oil in the same pan (this gives a nice taste to the masala), Add onion and green chillies, fry till the onion is translucent. Add the prepared chicken to this, fry for about 5 minutes and add 3/4th cup warm water. Let the chicken simmer till it is cooked. The water will get completely absorbed when the chicken is done and the oil will float to the top,
• Sprinkle freshly ground peppercorns and some fresh green coriander and serve Kali Mirch ka murg with hot parathas.

CURRIED CHICKEN

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Arrange the chicken pieces in a single layer in a 9x13-inch baking dish. Season the chicken liberally with salt, pepper, and the paprika; set aside.
• Melt the butter in a skillet over medium heat. Add the apple and onion to the melted butter, season with the curry powder, and cook and stir until the apple and onion are tender, 7 to 10 minutes. Stir the mushroom soup and half-and-half into the mixture until completely combined; spoon over the chicken pieces.
• Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 75 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).

CURRY CHICKEN

Steps:

• Rinse the chickens with water and pat them dry with paper towels. Cut the chickens into serving pieces and place in a large bowl, reserving the backs, necks, and wing tips for stock or another use. Juice the limes and add the juice to the chicken along with the grated lime rind, coating the chicken with the juice.
• In a large skillet, heat 1/4 cup of the oil and 1 tablespoon of the butter, if using, over high heat until very hot. Pat the chicken dry again and carefully add half of the pieces to the skillet. Fry on one side for 3 to 4 minutes, shaking and tilting the skillet a little to distribute the fat. Turn the chicken over and fry for 3 minutes more, or until golden brown. Remove the chicken to a large platter and set aside.
• Pour out the old fat, wipe the skillet, and add the remaining 1/4 cup oil and 1 tablespoon butter, if using. Repeat the frying procedure with the remaining chicken pieces and then set aside.
• Discard all but 2 tablespoons of oil, reduce the heat to medium, and add the onions and garlic to the skillet. Cook, stirring, for 1 minute (be careful not to burn the garlic). Add the curry powder and fry for 1 minute, scraping the bottom.
• Add the tomatoes, whole Scotch bonnet pepper and slices, salt, and black pepper. Stir thoroughly while scraping the bottom of the pan. Add the water and mix until well blended. Return the chicken to the pan. Bring to a boil and reduce the heat to a simmer. Cover and cook for 45 minutes, or until the chicken is tender.

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

RED CHICKEN CURRY

Steps:

• Heat up a skillet on medium heat and add the cooking oil. When the oil is heated, add the chicken and cook until the surface turns white. Add the red curry paste, stir to combine well.
• Add the water, coconut cream, fish sauce, sugar and lime juice. Turn the heat to low and simmer until the curry sauce thickens.
• Add the red bell pepper. Simmer for another 1-2 minutes. Turn off the heat, add the chopped cilantro, lime wedges (optional) and serve immediately with steamed rice.

KALI MIRCH MURG (CHICKEN CURRY WITH BLACK PEPPER)

Steps:

• Heat the sunflower oil in a wok. Add the bay leaf, cloves and peppercorns, and fry briefly, stirring in the ginger and garlic pastes.
• After 30 seconds, add the chicken and mix well.
• Add the turmeric, chilli powder and salt and allow the chicken to cook in its juices.
• Meanwhile, place the tomatoes in a serving dish. Season with a sprinkling of salt and lemon juice. Sprinkle with coriander leaves.
• Stir the yoghurt into the chicken, mixing well.
• Heat the chicken curry through, check the seasoning and serve with boiled rice and the tomato salad.