Murgh kali mirch
Murgh kali mirch, from above
Non vegDelhi

Murgh kali mirch

Chicken in a creamy white gravy with a big punch of black pepper. Mild colour, bold heat.

50 minTime
40 gProtein each
mediumSpice
Pepper before chilli2 chapters · 1 min read

Make it your way

Grandma's wayBlack pepper, cream, cashews. White but fiery.
The original
545kcalsame
40 gproteinsame
2 gfibresame
50minutessame

Classic murgh kali mirch.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Chicken, curry cut (bone in chicken, small pieces)750 g, curry cut
Curd (plain yogurt, natural yoghurt)⅔ cup
Ginger garlic paste2 tbsp
Black pepper1 tbsp, freshly crushed
Ghee2 tbsp
Cooking oil (vegetable oil)1 tbsp
Whole spicesgreen cardamom, cloves, bay leaf
Onion1 large, boiled and pureed
Cashews¼ cup, soaked
Fresh cream (thickened cream, heavy cream)¼ cup
Green chilli2, slit
Garam masala½ tsp
Saltto taste
Coriander leaves (cilantro)chopped

Method

4 steps
  1. 1Marinate the chicken with curd, half the ginger garlic paste, half the pepper and salt for 30 minutes.
  2. 2Heat ghee and oil, add whole spices and remaining ginger garlic paste, then the onion puree. Cook without browning.
  3. 3Add the chicken and marinade and cook covered on medium until cooked through with no pink at the bone.
  4. 4Blend the cashews smooth and stir in with cream, green chilli, the remaining pepper and garam masala. Simmer 3 minutes.
Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

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Make it a meal

What goes with Murgh kali mirch: a bread or rice, a side, something to drink and something sweet.

Bread or rice Zafrani pulao45 min
Bread or rice Chicken keema paratha50 min
On the side Murgh yakhni shorba60 min
On the side Badam shorba30 min
To drink Sharbat e mohabbat8 min
Something sweet Phirni45 min
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