Receta Murgh Kali Mirch (Black Pepper Chicken)
Murgh Kali Mirch (Black Pepper Chicken) Recipe
A delicious Indian chicken dish with peppercorns. Simple and easy to make, this is a dry chicken side dish for rotis, naans or parathas.
Ingredients:
- Chicken – 500 gms, skinned, chopped
- Black Peppercorns – 1 tsp, coarsely ground
- Black Peppercorns – 1/4 tsp, whole
- Ginger Garlic Paste – 2 tsp
- Oil – 2 tblsp
- Garam Masala Powder – 1/4 tsp
- Green Chilli – 1, slit
- Onion – 1, chopped
- Coriander Powder – 1/2 tsp
- Lemon Juice – 1/2 tsp
- Salt as per taste
Coriander Leaves – handful, chopped
Method:
1. Combine the ginger garlic paste, pepper powder and garam masala powder in a large bowl.
2. Add the chicken pieces and mix well.
3. Keep aside for 1 to 2 hours or overnight.
4. Heat oil in a pan over medium flame.
5. Fry the green chillies and whole black peppercorns for 30 seconds.
6. Add the onions and saute until golden, about 5 minutes.
7. Add the marinated chicken pieces and fry for 6 to 8 minutes.
8. Add the coriander powder and cook for another 3 to 5 minutes.
9. Ensure the chicken is well coated with the masala.
10. Add salt and stir again.
11. Sprinkle a little water and cover the pan with a lid.
12. Cook on low flame for 10 minutes, stirring once or twice, or until chicken is fully cooked.
13. Switch off the flame.
14. Add the lemon juice and mix well.
15. Garnish with coriander leaves.
16. Serve with roti, naan or paratha.
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