Murgh Kalimirchi

Freshly crushed black peppercorns make this boneless chicken dish extra flavourful. This is a Sanjeev Kapoor exclusive recipe.

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Murgh Kalimirchi
Main Ingredients Boneless chicken breasts, Crushed black peppercorns
Cuisine Indian
Course Main Course Chicken
Prep Time 26-30 minutes
Cook time 26-30 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Non Veg

Ingredients list for Murgh Kalimirchi

  • 400 grams Boneless chicken breasts cut into thick stripes
  • 3 teaspoon + for garnish Crushed black peppercorns
  • 3 tablespoons Oil
  • 1 teaspoon Garam masala powder
  • 3/4 cup Yogurt
  • 1 inch piece Ginger finely chopped
  • 2-3 Green chillies finely chopped
  • 1 tablespoon Ginger-garlic paste
  • 2 medium Onions finely chopped
  • 1 1/2 teaspoons Cumin powder
  • 1 teaspoon Kasoori methi powder
  • 1/4 cup Cashew nut paste
  • to taste Salt
  • 1 tablespoon Fresh coriander chopped
  • A few for garnish Fresh mint sprigs


  1. Marinate the chicken with one tablespoon oil, garam masala powder, one teaspoon crushed black peppercorns and yogurt. Set aside to marinate for ten to fifteen minutes.
  2. Heat remaining oil in a nonstick pan. Add the ginger, green chillies and mix well. Sauté for a few seconds.
  3. Add the ginger-garlic paste and sauté. Add the onion and sauté on medium heat till translucent.
  4. Add the cumin powder, remaining garam masala, remaining crushed peppercorns, kasoori methi powder and mix well. Sprinkle little water and cook for a minute.
  5. Add the marinated chicken and sear on high heat for two to three minutes.
  6. Add the cashew nut paste and mix well. Add one cup water, cover and cook on medium heat for five to eight minutes.
  7. Add the salt and mix well. Transfer into a serving bowl.
  8. Serve hot garnished with crushed black peppercorns, chopped coriander and mint sprigs.

Nutrition Info

Calories 1248
Carbohydrates 38.2
Protein 118.8
Fat 69
Other Fiber Zinc- 2.8mg