Murgh Kali Mirch | Black Pepper Chicken in Yogurt Gravy

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Though chicken is something which is cooked quite often in my home, still I never had an opportunity to prepare this specific peppery delicacy; pending on my to-do list for quite a while, it was now high time to actually give it a try.... and last Saturday (when I also had few guests over my place for dinner) got to be the D-Day for this Murgh Kali Mirch to grace my dining table. Served with homemade tandoori tawa naan on the side, it tasted just awesome and I must tell you that there was no guest who left our home without noting down the recipe. If you too are curious to know how I made it, simply scroll below.


Murgh Kali Mirch



Ingredients

Chicken (on bone) - 1 kg
Medium sized onion (finely chopped) - 2
Whisked curd (at room temperature) - 2 cups
Whisked curd (for marination) - 1/2 cup
Crushed black pepper - 4 to 5 tsp
Lemon juice - 1 tbsp
Cumin seeds - 1 tsp
Bay leaf - 1
Black pepper corns - 6 to 7
Black cardamom - 1
Ginger-garlic paste - 3 tsp
Green chilies (slit) - 3 to 4
Fresh cream - 1/2 cup
Salt - to taste
Kasoori methi powder - 2 tsp
Garam masala powder - 1 tsp
Sugar - 1 tsp
Oil - 2 tbsp
Ghee - 2 tbsp


Murgh Kali Mirch


Method

1. First marinate the chicken with curd, lemon juice, 2 tsp of crushed pepper, 1 tsp of kasoori methi powder and salt for 3 to 4 hours.
2. In a heavy bottom pan or wok, heat oil and saute the chicken until it turns golden brown from all the sides. Dish out and keep aside.
3. Next, in the same pan, add ghee. Once the ghee is hot, throw in cumin seeds, bay leaf, pepper corns and black cardamom.
4. Next, add chopped onions and ginger garlic paste; saute until onions get golden brown.
5. Dish out, remove the bay leaf and churn the onions in a blender to a fine paste.
6. Mix the onion paste with whisked curd. Make sure curd is at room temperature.
7. Again add about a tbsp of ghee in the wok. Once it is hot, add the onion-yogurt mixture on low flame. As it comes to a boil, add chicken pieces along with green chilis.
8. Let it cook with lid on for few minutes until chicken gets tender.
9. Switch off the flame and add cream along with salt, sugar, garam masala and kasoori methi powder. Also add a tsp more of crushed black pepper. Give a good mix.
10. Dish out in a serving bowl and serve hot along with rice or any bread of your choice.


Murgh Kali Mirch


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