Murg Kalimirch ~ Dry Pepper Chicken
The most delicious chicken curry is made with freshly ground pepper along with other Indian spices, making it an ideal curry to be served with Rotis.
Servings 4
Ingredients
- 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
- ½ cup curry leaves
- 2 green chilies
- 3 tablespoon pepper masala powder
- ½ cup chopped coriander leaves
- 1 tablespoon lemon juice
For marinade:
- 1 teaspoon ginger & garlic paste
- ¼ teaspoon turmeric powder
- 1 teaspoon black pepper powder
- ½ 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
Instructions
- Marinate chicken pieces with ginger & garlic paste, turmeric powder, black pepper powder, and salt for 30 minutes.
- Heat oil in a saucepan and fry chopped ginger and chopped garlic till light brown. Add chopped onion and saute for 2 minutes.
- Add pepper masala powder and fry for 1 minute. Now add the marinated chicken and cook on high heat for a few seconds until the chicken is well coated with spices.
- Then add chopped tomato, curry leaves, salt, and a 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.
- Finally add lemon juice, chopped green chilies, and chopped coriander leaves. Cook for 1 more minute and then remove from heat.
- Serve hot with roti or as a side dish with dal chawal.