CHICKEN KALI MIRCH OR PEPPER CHICKEN RECIPE- RESTAURANT STYLE - QUICK AND EASY AT HOME
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| Chicken Kali Mirch or Pepper Chicken |
Chicken Kali Mirch or Pepper Chicken is prepared in spicy yogurt and pepper gravy
Prep Time: 10 Mins
Marination Time: 30 Mins
Cooking Time: 45 Mins
Serves: 3-4 individuals
Ingredients:
Chicken- 500 gms
Lemon Juice- 4 Table Spoon
Pepper Corn - 1 Tablespoon (crushed) (For marination)
Salt - 1 Teaspoon (For marination)
Onion- 200 gms (4 medium sized)- chopped
Refined Oil- 4-6 Tablespoon
Bay Leaf- 1
Cardamom- 2 Pods
Clove- 2 Pods
Ginger Garlic Paste- 2 Teaspoon
Cumin- 1 Tablespoon
Green Chilly- 3 (slit)
Coriander Powder- 1 Teaspoon
Crushed Black Pepper- 2 Teaspoon (For the gravy)
Garam Masala- 1 Teaspoon
Dry Fenugreek Leaves (Kasuri Methi)- 1 Tablespoon
Salt- to taste
Yogurt- 200 gms
Water- 250 ml
Ginger- 1 inch Finely Sliced (For Garnishing)
Green Chilly- 2 Pcs (Chopped) (For Garnishing)
Coriander Leaves - 1 Tablespoon Finely Chopped (For Garnishing)
Method:
Marination of Chicken:
1.Take a mixing bowl and add the 500 gms Chicken, and add the lemon juice, crushed pepper corn and salt.
Marinate the chicken for at least 30-45 minutes.
2. Take a heavy skillet or a kadhai and add oil. Heat the oil and add the marinated chicken to cook for at least 10-15 mins mixing it at short intervals till it turns golden brown in colour. Remove it from the skillet and keep it aside.
Please note we do not have to deep fry the chicken, we have to saute the chicken in medium to low flame making sure it doesn't burn.
3. In the same skillet, add cumin and let it splutter, in the meanwhile add bayleaf, cardamom and clove to cook for 1-2 minutes.
4. Add ginger garlic paste, slit green chillies and mix well for 2 minutes, then add the chopped onions as well. Cook onions till they turn golden brown in colour. Make sure you don't burn the onions as it will give a bitter taste to the gravy. Keep the flame medium to low, and this may take upto 10 mins.
5. Add the coriander powder, crushed black pepper, salt to taste and mix it well. Cook for 2 minutes more.
6. Now add the cooked chicken which was kept aside in the same skillet and mix it well with the masala prepared. Further add the yogurt and cook for 5-7 minutes on medium heat stirring the chicken at short intervals.
7. Add 250 ml of water and cover the lid; let the chicken cook on low to medium flame for at least 20-25 mins or till the chicken pieces turn soft and tender.
8. After the chicken is cooked well, check the pieces if they break easily or not, if not then cook for 10 more minutes else add the garam masala powder and dry fenugreek and mix it well. Let it cook for another 10 minutes at medium flame.
9. Turn off the flame. And garnish with some ginger, coriander and green chillies.
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| Chicken Kali Mirch or Pepper Chicken |
Your Chicken Kali Mirch or Pepper Chicken is ready to be served and tastes best with naan, paratha or chapatis.
Tips, Tricks & Alternatives-
1. I would recommend using home made crushed pepper corns, you can make this simply at home by grinding the pepper corn in a grinder or crushing them in a mortar and pestle.
2. In case you do not have pepper corns then you can directly use black pepper powder for the same. However you need to be careful or it may make your chicken extra spicy.
3. The above recipe is for a pepper chicken made with gravy and to be served as a main course food. To make the same as a starter, use 100-150 ml of water in the step 7 and cook it for longer duration giving stirs at short intervals and the same recipe will be for the appetizer.
4. The slit green chillies used in the beginning of the recipe can be used as chopped green chillies if you prefer the chicken to be more spicy.
Please do try it out at home and let me know how it was in the comments section. This is my first attempt at giving out a home-cooked DIY recipe which I tried myself for the very first time.
Do checkout my reviews of
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