How to make Chicken Miraoni -
All the way from the Konkan region of Maharashtra – chicken cooked with plenty of black peppercorns.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Boneless chicken (हड्डी रहित चिकन), Black peppercorns (काली मिर्च)
Cuisine : Maharashtrian
Course : Main Course Chicken
For more recipes related to Chicken Miraoni checkout Chicken Tetrazini, Chicken Manchurian, Lemon Chicken, Chicken In Paprika And Pepper Sauce . You can also find more Main Course Chicken recipes like Moulded Rice With Chicken Kadai Chicken Chicken Cafreal Spinach Kofta Curry - SK Khazana
Chicken Miraoni 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 : 6-10 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Chicken Miraoni Recipe
Boneless chicken cut into 1 inch cubes 350 grams
Black peppercorns 6-8
Ghee 2 tablespoons
Garlic minced 1 tablespoon
Fresh coconut grated ½ cup
Tamarind pulp 1 teaspoon
Onions finely chopped 2 medium
Red chilli powder 1 teaspoon
Salt to taste
Turmeric powder ½ teaspoon
Method
Step 1
Heat 1 teaspoon ghee in a small non-stick tempering pan, add peppercorns and let them splutter. Add ½ tablespoon garlic and sauté till pink. Switch off the heat, cool and grind alongwith coconut, tamarind pulp and some water and grind to make a fine paste. Set aside.
Step 2
Heat remaining ghee in a non-stick wok, add remaining garlic and sauté till brown. Add onions and sauté further for 2 minutes.
Step 3
Add chicken cubes and cook on high heat for a minute.
Step 4
Add red chilli powder, turmeric powder and salt and mix well. Add ½ cup water, cover and cook on simmer for 5-7 minutes.
Step 5
Add the ground paste and mix well. Cook on simmer for 2-3 minutes.
Step 6
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.
