Murg Kali Mirch is a staple at our home; I make it almost every month. Tender chicken pieces dipped in black-pepper flavored yogurt-cashew gravy, makes this dish finger licking good. You can never go wrong with this Chicken Curry; it’s that easy to cook. Try this; you’ll be a happy soul! 🙂
Murg Kali Mirch/Black pepper Chicken Curry
- Chicken- 1 kg (medium sized pieces)
- Yogurt- 200g
- Ginger-garlic paste- 1 tbsp
- Onion- 2 medium sized (thinly sliced)
- Coriander powder- 1 tsp
- Kashmiri mirch powder- ½ tsp
- Kasuri methi- 1 tsp
- Fresh coriander leaves- 1 tsp (chopped)
- Cashew nuts- 2 tbsp (powdered)
- Green chilies- 4 (slitted)
- Garam masala powder- ¼ tsp
- Vegetable oil- 3 tbsp
- Black peppercorns- 1 tsp (roughly crushed)
- Dry red chilies- 2
Marinate the freshly washed chicken pieces with whisked yogurt and ginger-garlic paste. Keep aside for 1 hour.
In a frying pan dry fry kasuri methi over medium heat for a few seconds. Grind into a fine powder using your mortar pestle. Keep aside.
Heat oil in a deep frying pan/kadai (non-stick preferably). Temper with the ingredients mentioned ‘for tempering’. Add sliced onions, sauté over medium heat until light brown in color. Now add marinated chicken, green chilies, coriander powder and kashmiri mirch powder. Mix well. Cover and cook on low heat. Keep stirring in between. When the chicken is half cooked, add salt and powdered cashew nuts. Mix, cover and cook until the chicken is fully done. Don’t forget to stir in between. Add kasuri methi powder, garam masala powder, and chopped coriander leaves. Mix well and remove from the heat.
Serve hot with Naan, Paratha or Pulao.
I’ve not added any water while making this curry. The consistency of this curry was medium thick.