CHICKEN KAALI MIRCH (Black Pepper Chicken in my style!)
A simple yet finger licking chicken recipe that will blow your mind!!!
- Chicken pieces (500gm)
- Crushed Black Pepper (3 to 4 tsp)
- Sugar (1/4 tbs)
- Lemon Juice (3 to 4 tsp)
- Salt (According to taste)
- Chopped onions, ginger, garlic and green chillies
- Cashew nuts (50-100gms)
- 3 cloves, 2 cinnamon and 3-4 cardamom
- Curd/yoghurt (half a small bowl)
- Powdered garam masala (1 tsp)
- Roasted and powdered kasuri methi (1 tsp)
Take 3-4 tsp of crushed black pepper and pour all over the chicken pieces. Add 2 to 3 tsp of lemon juice over the chicken pieces and add some salt to taste and mix all the ingredients well. Set aside the bowl for half an hour to marinate.
Now, take a Karhai or a pan and pour 2-3 tablespoons of oil into it. After the oil gets heated, add the chopped onions into the pan and stir in medium flame until the onion gets soft and changes its colour to slightly brown. Then add the chopped ginger, garlic and green chillies and stir properly for 2-3 mins at medium flame. Then add the cashew nuts and stir until the cashew nuts changes its colour to slightly brown. Stir all the ingredients at low flame for 2-3 mins more and then switch off the gas and take out the ingredients in a small bowl and leave the same to cool down. After the ingredients are cooled, then take the same in a grinder bowl and grind it well using a mixer grinder until it changes into fine textures of gravy masala. Add some water if required to make the paste thick and gravy.
Now, take a pan and pour some oil (4-5 tsp) and heat it. After the oil gets heated, add a very slight amount of salt to the oil and then add the marinated chicken pieces into the pan and fry those until those pieces change their colour into slightly brown. (Note: Pouring a very little amount of salt into heated oil will prevent the splitting of oil while frying the chicken pieces).
After the paste is ready, take a pan and heat it and then pour 2-3 tsp of oil. After the oil gets heated, add 3 cloves, 2 cinnamon and 3-4 cardamom into the pan and stir it at medium flame. Then add the garlic onion cashew paste into the pan and stir it well for 2-3 mins at medium flame. Stir until oil comes out from the gravy for 5-6 mins in low flame. Add the chicken pieces which were put aside for marinate and mix the gravy well with all the chicken pieces and cook in low flame. Add some salt to taste and ¼ tsp of sugar and stir well and cook it for 5 mins at medium flame. Cook the chicken for 3-4 mins in medium flame until it becomes soft. Then pour half a small bowl of curd/yoghurt along with one or two cups of water and stir well for 3-4 mins in medium flame. Then add 1 tablespoon of powdered garam masala and stir well again for 2-3 mins. Then cover the karhai with a karhai cover or a thaali and put the pan at low flame. Wait for 2-3 mins until water comes out from the karhai cover and then uncover the karhai and stir the chicken very well so that it doesn’t sticks to the karhai. Stir until the oil comes out from the chicken gravy. Repeat the process of covering the karhai and stirring until the chicken is properly cooked. Add a little amount of water if required to enhance the gravy. Pouring water is totally optional. Then after the chicken is properly cooked, add 1 tsp of crushed pepper and give it a mix and cook for 2 mins on low flame. Then add 1 tsp of roasted and powdered kasuri methi and give it a mix and cook the same for 2-3 mins on low heat. Cook the chicken for 2-3 minutes until a tasty smell comes out and when it’s ready to serve. Then switch off the gas and pour the chicken in a big serving bowl. Your “Chicken Kaali Mirch or Black Pepper Chicken” is ready to serve!
Check out some of the best links below by some amazing Chefs for simple yet finger licking murgh kaali mirch recipes!!! What are you waiting for??? Click the links below, learn and try now!!!
- Pouring a very little amount of salt into heated oil will prevent the splitting of oil while frying the chicken pieces
- Adding a very little amount of sugar (1/4 tsp) while frying the masala or gravy can add a beautiful reddish colour to the recipe without the use of Lal Mirch or Kashmiri Mirch Powder.