Chicken Kali Mirch Recipe

This pepper chicken is one of the recipes I can never say No to. This is an exact recipe of a Chicken Kali Mirch which you will have in Authentic Indian restaurants.

This dish is easy, simple and pepper powder gives a nice aroma to Gravy. You can prepare this pepper chicken at home for your family. Take a look at the photos of every step. This makes even the beginners try this recipe. Learn how to make Pepper Chicken.

Ingredients

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INGREDIENTS FOR MARINATION

  • 500grams Chicken
  • 200grams Curd
  • 1/2 teaspoon Cumin Powder
  • 1/2 teaspoon Garam masala powder
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Pepper powder coarsely ground
  • 3 teaspoon Ginger- garlic paste

INGREDIENTS FOR GRAVY

  • 2 Onion (chopped)
  • 6 Green Chily (chopped)
  • 2 Ginger
  • 1 tablespoon Oil
  • 5-6 pieces Almonds
  • 5-6 pieces Cashews

Steps

Take the chicken in a bowl, apply ginger-garlic paste, curd, cumin powder, garam masala powder, pepper powder, and salt. Keep it aside for 1 hours. This step is called Marination

Heat the oil in a pan or kadhai, saute with ginger and green chilies. Then add onion and fry it until golden brown in the color.

Prepare the cashew nut paste by boiling onions, cashews, almonds and water together for 10 minutes. Then, puree it in a blender to make a paste.

Add the cashew nuts paste with fried onion and let it cook for 15 minutes on low flame

Add garam masala powder, black pepper powder, cumin powder, Kasuri methi, chopped mint and coriander leaves. cook on low flame for 5 minutes. Now grill the marinated chicken in oven or tandoor.

Add grilled chicken in gravy and add 1 cup boil water. Let it cook on medium flame for 5-7 minutes. The Chicken Kalimirch is ready to serve, Serve hot with Naan or chapatti.


2 COMMENTS

  1. after we add the grilled chicken to the gravy…. do we need to add the leftover marination curd paste in gravy or just throw that away..

    • Hi farooque thanks for your comment. We have used the leftover in the gravy.

      Additionally, try using thick Curd in the marination so there not much is left.

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