Murg Kalimirch/ Black Pepper Chicken

Weekends are mostly dedicated to chicken dishes in our home. I am always in search of some new different chicken recipe. Hot and spicy is our usual preference.

While going through some food posts, I noticed one of my friends had posted a chicken curry. The presentation of the dish was indeed very tempting. This recipe is shared by her with me. It’s not that spicy but creamy thus breaking our usual monotony.


Recipe :

Ingredients :

  • 350-500 g chicken, cleaned and cut into medium-sized pieces
  • 1 1/2 tsp black pepper powder
  • 1/2 tsp lemon juice
  • salt as per taste
  • 2 tbsp oil
  • 1 tsp caraway seeds (shahi jeera)
  • 2 cloves
  • 2 green cardamom
  • 1 bay leaf
  • 1 small onion, sliced
  • 1/2 tsp turmeric powder
  • 1/2 tsp coriander powder
  • 1/4 tsp sugar
  • 1/4 tsp kasuri methi
  • 1 cup yoghurt
  • 1 green chilli, slit
  • 1 1/2 tsp ginger-garlic paste
  • few sprigs of coriander leaves, chopped

Method :

  1. Marinate chicken with salt, lemon juice and 1/2 tsp black pepper powder. Keep aside for 30 mins
  2. Heat a tspn of  oil in a sauce pan. Fry the chicken pieces on high flame till little brown and keep aside. I then pressure cooked the chicken for 2-3 whistles. But you can skip pressure cooking.
  3. In the same pan, add cloves, bay leaf, cardamom and turmeric. Mix well.
  4. Then add the onion and ginger-garlic paste and saute.
  5. Allow the mixture to cool and then grind in a blender using yoghurt.
  6. In a saucepan, heat the remaining oil. To this add the green chilli, yoghurt mix and saute.
  7. Then add the chicken, coriander powder, pepper powder, sugar and salt. Mix well and allow it to boil.
  8. Then add the kasuri methi and coriander leaves.