Best 3 Kali Mirch Murg Chicken Curry With Black Pepper Recipes
**Kali Mirch Murg: A Culinary Symphony of Bold Flavors and Aromatic Spices**
Kali Mirch Murg, also known as Black Pepper Chicken Curry, is a North Indian delicacy that tantalizes taste buds with its symphony of bold flavors and aromatic spices. Originating from the vibrant streets of Punjab, this dish showcases the perfect balance of heat, tang, and richness. The star of the show is the generous use of black peppercorns, which lend a distinct spicy kick to the dish. Succulent chicken pieces are marinated in a melange of spices, ginger-garlic paste, yogurt, and lemon juice, resulting in a tender and flavorful base for the curry. The addition of tomatoes, onions, and green chilies adds a vibrant texture and tangy dimension, while aromatic whole spices like bay leaves, cloves, and cinnamon create a symphony of flavors. Kali Mirch Murg is typically served with steamed rice or naan bread, allowing the luscious gravy to take center stage. This recipe also includes variations such as a creamy version made with cashew paste and a dry version that's perfect for a quick and flavorful meal.
CHICKEN KALI MIRCH
This is best Chicken kali mirch in white gravy you will love forever. Also known as Murgh kali mirch, it is an irresistible aromatic Indian black pepper chicken curry simmered with lots of black pepper in yogurt gravy. If you haven't, tried this kali mirch chicken recipe, then up your sleeves and do try it now.
Provided by Farrukh Aziz
Categories Curries Main Course
Number Of Ingredients 20
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
Nutrition Facts : Calories 314 kcal, Carbohydrate 9 g, Protein 15 g, Fat 24 g, SaturatedFat 6 g, Cholesterol 65 mg, Sodium 116 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
MURG KALI MIRCH (INDIAN BLACK PEPPER CHICKEN) RECIPE - (4.7/5)
Provided by á-25087
Number Of Ingredients 22
Steps:
- Marinate the chicken for at least 1 hour with salt, turmeric powder and 1.5 tbsp oil. Heat oil in the kadhai or wok. Add the bay leaf, cinnamon and the cardamoms to the hot and smoking oil, regulating the flame to "medium". Fry the potatoes with ¼ tsp salt and two pinches of turmeric powder, till these become brownish. Remove the potatoes, but leave the whole spices in the oil. Add the onion-garlic-ginger paste to the oil. Add 1.5 tsp salt and sauté till the onions lose the water content. Now add the cumin powder and sauté for 5 min, or till the paste looks light brown. Add the desiccated coconut and continue to sauté till the mixture becomes dry. Add the marinated chicken and ¾ tsp turmeric powder and continue sautéing till the chicken has a brownish tan. This should be done at medium-to-low flame for best results. Add the pepper powder and mix with the chicken. Continue to cook over medium flame for 5 min. Then, add the cream and cook for 10 min. Add the water and the green chillies. Stir the chicken and close the lid. On a simmered flame, leave this curry to boil for 20 min. Enjoy with Indian flatbreads or with steamed rice.
KALI MIRCH MURG (CHICKEN CURRY WITH BLACK PEPPER)
This recipe combines tender chicken, spices and yogurt to make a quick, tasty curry served with rice and tomato salad.
Provided by English_Rose
Categories Curries
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 320.2, Fat 11.7, SaturatedFat 3.1, Cholesterol 108.9, Sodium 155.9, Carbohydrate 9.1, Fiber 1.7, Sugar 6.8, Protein 43.3
Tips:
- Use fresh, high-quality chicken for the best flavor.
- Black pepper is the star of this dish, so use a good quality pepper that has a strong flavor.
- If you don't have a mortar and pestle, you can grind the peppercorns in a spice grinder or with a rolling pin and a piece of parchment paper.
- Adjust the amount of chili powder to your desired spice level.
- Serve the chicken with rice, naan, or roti for a complete meal.
Conclusion:
This classic Indian dish is a delicious and easy-to-make weeknight meal. The chicken is tender and flavorful, and the sauce is rich and creamy. With a few simple ingredients, you can create a restaurant-quality meal at home. So next time you're looking for a quick and easy dinner, give this chicken curry a try.
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