How to make Kali Miri Murgh - Boneless chicken cooked with plenty of black peppercorns and other aromatics.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Boneless chicken (हड्डी रहित चिकन), Crushed black peppercorns (कुटी हुई कालीमिर्च )

Cuisine : Indian

Course : Main Course Chicken

Kali Miri Murgh Recipe Card

Kali Miri Murgh
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Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

For more recipes related to Kali Miri Murgh checkout Chicken Tetrazini, Chicken Manchurian, Chicken In Paprika And Pepper Sauce, Chicken Pasanda . You can also find more Main Course Chicken recipes like Murgh Sabz Resham, Chicken in Sauce, Chicken with Chorizo and Potatoes, Chicken Madra.

Prep Time : 11-15 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Kali Miri Murgh Recipe

  • Boneless chicken legs, cut into cubes 500 grams

  • Crushed black peppercorns 2 tablespoons

  • Salt to taste

  • Ginger-garlic paste 1 tablespoon

  • Yogurt 1 cup

  • Oil 1 tablespoon

  • Black peppercorns 5-6

  • Cinnamon 1 inch stick

  • Green cardamoms 2-3

  • Cloves 2-3

  • Onions chopped 1 medium

  • Green chillies 2-3

  • Red chilli powder 1 teaspoon

  • Cumin powder 1 teaspoon

  • Coriander powder 1 teaspoon

  • Butter 1 tablespoon

  • Fresh cream ¾ cup

  • Fresh coriander leaves for garnishing

Method

Step 1

Take chicken cubes in a bowl. Add salt, 1 tablespoon ginger-garlic paste, 1 tablespoon crushed peppercorns and ½ cup yogurt and mix well. Set aside to marinate.

Step 2

Heat oil in a non-stick pan. Add peppercorns, cinnamon, cardamoms and cloves, mix and saute. Add onions and saute till brown.

Step 3

Finely chop green chillies and add to the pan alongwith remaining ginger-garlic paste and mix well. Add red chilli powder, cumin powder and coriander powder and saute for 2-3 minutes.

Step 4

Add remaining yogurt and mix well. Cook on low heat for 3-4 minutes. Switch off heat, cool and grind to make a fine paste.

Step 5

Heat butter in a non-stick pan. Add marinated chicken and saute on high heat till chicken is almost done.

Step 6

Add ground paste and mix well. Cook on high heat for 2-3 minutes. Add some water, mix well. Add cream and mix well

Step 7

Add remaining crushed peppercorns and salt and mix well.

Step 8

Garnish with coriander leaves and serve hot.