Murgh Kali Mirch / Black pepper Chicken Curry
Murgh Kali Mirch is one of my favourite Chicken Curries. Here, tender chicken pieces cooked in a black-pepper infused yogurt-cashew curry, it turns finger-licking good every time.
Ingredients
- 1 kg- Chicken (Curry Cut)
- 200g- Yogurt
- 1 tbsp- Ginger-garlic paste
- 2 medium-sized- Onion (thinly sliced)
- 1 tsp- Coriander powder
- ½ tsp- Kashmiri mirch powder
- 1 tsp- Kasuri methi
- Salt to taste
- 1 tsp- Fresh coriander leaves (chopped)
- ¼ cup- Cashew nuts powder
- 4- Green chilies (halved)
- ¼ tsp- Garam masala powder
- 3 tbsp- Vegetable oil
For tempering
- 1 tsp- Black peppercorns (roughly crushed)
- 2- Dry red chilies (halved)
Instructions
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Marinate the chicken pieces with whisked yogurt and ginger-garlic paste, keep aside for 1 hour.
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In a frying pan dry fry kasuri methi over medium heat for a few seconds. Grind into a fine powder by using your mortar-pestle, keep aside.
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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 colour.
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Now add marinated chicken, green chilies, coriander powder, and kashmiri mirch powder. Mix well, cover, and cook on low heat, keep stirring in-between.
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When the chicken is half cooked, add salt and cashew nuts powder. Mix, cover, and cook until the chicken is cooked through and the curry thickens, keep stirring in-between.
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Add kasuri methi powder and garam masala powder, mix well. Garnish with chopped coriander leaves, remove from the heat.
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Serve hot with Naan, Paratha, Peas Pulao, Jeera Rice, etc.
Recipe Notes
I usually don't add water while making this chicken curry. We like this curry to be on the thicker side. If you feel that the curry is drying up too much during the cooking, add some hot water to it according to your preference.