How to make Kachchi Mirchi Ka Murgh -

Stuffed chillies cooked with chicken marinated in spiced yogurt

Sanjeev Kapoor

This recipe has featured on the show Khanakhazana.

Main Ingredients : Chicken On Bone, Bhavnagri Chillies

Cuisine : Hyderabadi

Course : Main Course Chicken

For more recipes related to Kachchi Mirchi Ka Murgh checkout Murgh Dumdar, Chicken Rendang, Dahi Methi Murgh, Patiala Chicken . You can also find more Main Course Chicken recipes like Murgh Ki Tahiri Keto Lasagna- Sk Khazana Aloo Bukhara Kofta Poha Chicken Bhujing

Kachchi Mirchi Ka Murgh

Kachchi Mirchi Ka Murgh Recipe Card


Hyderabad’s 400-year-old culinary history, like its culture, is unmatched by any other state in India.  Of all the Muslim cuisines, Hyderabadi is the only one in the sub-continent that can boast of a major vegetarian section. This has much to do with the local influences. Considering that the elite of the erstwhile Hyderabad state came from the north of India and was almost entirely Muslim, this is a little surprising. The nation’s vegetarians, of course, stand to gain by it.
Some of the salient features of Hyderabadi food are the key flavours of coconut, tamarind, peanuts and sesame seeds. The main spice is chilli, which is used in abundance and is the reason for the one word used to describe Hyderabadi cuisine - fiery!
The cuisine draws its flavour from two rich legacies - the Deccan cuisine of Nizams and the spicy Andhra style of food, laced with mustard, garlic and chillies and eaten with doles of chutney and pickle.

Prep Time : 26-30 minutes

Cook time : 31-40 minutes

Serve :

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Kachchi Mirchi Ka Murgh Recipe

  • Chicken On Bone 2 inch pieces on the bone 800 grams

  • Bhavnagri Chillies 10-12 small

  • Fennel seed (saunf) powder 2 teaspoons

  • Fenugreek powder 1/2 teaspoon

  • Roasted cumin powder 2 teaspoons

  • Yellow mustard seeds 2 teaspoons

  • Onion seeds (kalonji) 1/2 teaspoon

  • Salt to taste

  • Yogurt 1 cup

  • Green chillies crushed 2

  • Oil 2 tablespoons

  • Onions sliced 2 medium

  • Ginger paste 1 tablespoon

  • Garlic paste 1 tablespoon

  • Coriander powder 1 tablespoon

  • Turmeric powder 1/2 teaspoon

  • Red chilli powder 1/2 teaspoon


Step 1

Slit bhavnagri chillies and remove seeds.

Step 2

In a bowl mix together fennel powder, fenugreek seed powder, roasted cumin powder, crushed yellow mustard seeds, onion seeds and salt. Stuff this mixture into the slit chillies and set aside.

Step 3

Take chicken pieces in a bowl.

Step 4

Add salt, yogurt and crushed green chillies and let it marinate for about fifteen minutes.

Step 5

Heat oil in a pan. Add onions and sauté till they soften.

Step 6

Add the stuffed chillies and mix. Add ginger paste, garlic paste, coriander powder, turmeric power, red chilli powder and sauté for two to three minutes.

Step 7

Cover and cook till the chillies soften. Add marinated chicken and mix well.

Step 8

Cover and cook on high heat for about ten minutes.

Step 9

Uncover and stir once. Cover and cook on low heat for another ten minutes.

Step 10

Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.