Chicken (Murg) Kali Mirch

Chicken (Murg) Kali Mirchis an exotic chicken dish prepared with black pepper and kasuri methi. This preparation is slightly unique as it contains combinations of standard spices combined with tomato, pepper and kasuri methi. There’s a punch of hotness (thanks to pepper) along with flavors of tangy and spices. This Chicken (Murg) Kali Mirch Recipe is quite easy and doesn’t take much time either, ideal with pulao or paratha. Try this preparation for serving to guests or sunday special dish.


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Ingredients for preparing Chicken (Murg) Kali Mirch

• 300 gm chicken
• 1 cup of yogurt
• 3 tablespoon of vegetable oil
• Little turmeric powder
• Whole cumin seeds
• 3 medium size chopped onion
• 1 chopped tomato
• 1 inch small piece of ginger
• 4 cloves of garlic
• Some whole black pepper
• 1 tablespoon of coriander powder
•  1 teaspoon of red chili powder
•  1 teaspoon of black pepper powder
• 1/2 teaspoon kasuri methi leaves
• 1/2 teaspoon garam masala powder
• little butter
• salt to taste

Preparation Time: 15 min
Cooking Time: 30 min
Serves: 4

How to make Chicken (Murg) Kali Mirch

1. Take 300 gm of chicken marinade with 1 cup of yogurt, little salt and little turmeric powder for 1 hour.

2. Take a non-stick frying pan heat 1 tablespoon of vegetable oil and put pinch of whole cumin seeds, 3 medium size chopped onion, 1 chopped tomato, 1 inch small pieces of ginger, 4 cloves of garlic cut into small pieces, 2 chopped green chili and cook with little salt and little turmeric powder till onions are half tender.

3. Put all the contents in mixer grinder and make a smooth paste.

4. In the same frying pan heat 2 tablespoon of vegetable oil and put whole some whole black pepper. when its starts to splutter, put the paste (step 3) into the pan. Put 1 tablespoon coriander powder, 1 teaspoon of red chili powder, 1 teaspoon of black pepper powder and salt to taste. Cook till oil separates from masala.

5. Now put the marinaded chicken pieces (step 1) with little water, close the lid of the pan. cook till chicken is fully tender.

6. Put 1/2 teaspoon kasuri  methi leaves (crushed between palm of your hands) and 1/2 teaspoon of garam masala. Cook for 2 mins.

7. At last put little butter and cook till it melts and mix well.

Chicken (Murg) Kali Mirch is ready to serve hot with Paratha or Pulao.