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Monday, July 24, 2017

Murg Kalimirch ~ Dry Pepper Chicken

Pepper Chicken
Pepper Chicken

Did you know that pepper is the world's most traded spice? It is that spice which is found in every country and in every household because of its omnipresent nature, so much that it has been paired with salt every now and then.

Sometimes we do feel like getting away from the monotony of those red and orange chicken curries and like to have a variety of taste and flavors and this is why I have come up with this recipe of Pepper Chicken.  Pepper has its own superior flavor which even surpasses the spiciness of red chili peppers and green chilies. Anything cooked with pepper happens to be my personal favorite and this particular recipe is the result of my experiments in the kitchen. It is always better to use freshly ground pepper rather than the store bought ready-made ones for preparing such curries or any pepper dominant recipes.

Murg Kalimirch
Pepper Chicken

You can watch the video here:

Murg Kalimirch ~ Dry Pepper Chicken

1 hour
Serves 4


 500 grams of chicken cut into small pieces,
 1 cup sliced onion (2 medium),
 1 cup chopped tomato,
 1 tablespoon chopped ginger,
 1 tablespoon chopped garlic
 1/2 cup curry leaves
 2 green chilies
 3 tablespoon pepper masala powder
 1/2 cup chopped coriander leaves
 1 tablespoon lemon juice

For marinade:

1 teaspoon ginger & garlic paste
1/4 teaspoon turmeric powder
1 teaspoon black pepper powder
1/2 teaspoon salt

For Pepper masala powder: (Dry roast & grind to a powder)

 2 green cardamom
 4 cloves
 1 tablespoon cumin seeds
 1 tablespoon coriander seeds
 3 tablespoon whole black peppercorns
 2 teaspoon fennel seeds (badi saunf)


  1. Marinate chicken pieces with ginger & garlic paste, turmeric powder, black pepper powder and salt for 30 minutes.
  2. Heat oil in a saucepan and fry chopped ginger and chopped garlic till light brown. Add chopped onion and saute for 2 minutes.
  3. Add pepper masala powder and fry for 1 minute. Now add the marinated chicken and cook on high heat for few seconds till chicken is well coated with spices.
  4. Then add chopped tomato, curry leaves, salt and few tablespoons of water if needed. Cover with lid and cook on low flame for 15 to 20 minutes or till chicken pieces are fully done.
  5. Finally add lemon juice, chopped green chilies and chopped coriander leaves. Cook for 1 more minute and then remove from heat.
  6. Serve hot with roti or as a side dish with dal chawal.

You might also like:

Chicken Stew
Kerala Chicken Stew

Ghee Roast
Chicken Ghee Roast

Chicken 65
Chicken 65

Malai Murg
Kasoori Malai Murg

Lentil and Chicken Curry
Chana Chicken

Roast Chicken
Chicken Roast


  1. I'm so glad I found your website (although I don't do much cooking to be honest) this looks easy and delicious

  2. Wowww!! Fantastic recipe. I loved it. It is one of my favorite dish. Thank you for sharing mouth watering recipe. The real taste comes from how we prepare and the ingredients. I am very thankful for well explaining about this recipe.I am working at custom essay writing service