Advertisment

Kali Miri Murgh

Boneless chicken cooked with plenty of black peppercorns and other aromatics. This is a Sanjeev Kapoor exclusive recipe.

New Update
Kali Miri Murgh

Advertisment
Main Ingredients Boneless chicken , Crushed black peppercorns
Cuisine Indian
Course Main Course Chicken
Prep Time 11-15 minutes
Cook time 31-40 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Non Veg

Ingredients list for Kali Miri Murgh

  • 500 grams Boneless chicken legs, cut into cubes
  • 2 tablespoons Crushed black peppercorns
  • to taste Salt
  • 1 tablespoon Ginger-garlic paste
  • 1 cup Yogurt
  • 1 tablespoon Oil
  • 5-6 Black peppercorns
  • 1 inch stick Cinnamon
  • 2-3 Green cardamoms
  • 2-3 Cloves
  • 1 medium Onions chopped
  • 2-3 Green chillies
  • 1 teaspoon Red chilli powder
  • 1 teaspoon Cumin powder
  • 1 teaspoon Coriander powder
  • 1 tablespoon Butter
  • ¾ cup Fresh cream
  • for garnishing Fresh coriander leaves

Method

  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.
  2. Heat oil in a non-stick pan. Add peppercorns, cinnamon, cardamoms and cloves, mix and saute. Add onions and saute till brown.
  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.
  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.
  5. Heat butter in a non-stick pan. Add marinated chicken and saute on high heat till chicken is almost done.
  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
  7. Add remaining crushed peppercorns and salt and mix well.
  8. Garnish with coriander leaves and serve hot.
Advertisment