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
For more recipes related to Kali Miri Murgh checkout Chicken Tetrazini, Chicken Manchurian, Lemon Chicken, Chicken In Paprika And Pepper Sauce . You can also find more Main Course Chicken recipes like Kozhi Vartha Kozhambu Creamy Chicken Curry Broad Beans With Chicken Murg Pepper
Kali Miri Murgh Recipe Card
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.
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.
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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 www.sanjeevkapoor.com 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.
