Murgh Kali Mirch

Ingredients for Chicken
Oil 3 tbsp
Ginger grated 1 tsp
Garlic crushed 2 cloves
Salt ¼ tsp
Black pepper 1 tsp
White pepper 1 tsp
Chicken breast 2
Onion chopped 1
Green chilies slit 2
Lemon juice 1 tsp
Coriander leaves ½ bunch
Ingredients for Spiced Vegetables
Oil 3 tbsp
Onion 1
Green chilies 2
Garlic chopped 2 cloves
Potatoes 250 gm
Cauliflower 250 gm
Turmeric 1 tsp
Cumin powder ¼ tsp
Coriander powder ¼ tsp
Salt ½ tsp
All spice powder ¼ tsp
Butter/ghee 1 tbsp
Ginger grated 1 tsp

Method for Black Pepper Chicken
• In a bowl mix together 1 tbsp oil, 1 tsp grated ginger, 2 cloves of crushed garlic, ¼ tsp salt, 1 tsp black pepper and 1 tsp white pepper.
• Cut chicken breast into cubes and marinate with the prepared paste.
• Cover and refrigerate for 30 minutes.
• Heat 2 tbsp oil in a wok, add 1 chopped onion and fry for 2 minutes.
• Add in marinated chicken and stir fry for 10 minutes.
• Now add 2 slit green chilies and 1 cup warm water. Cover and cook on low flame for 10 minutes till chicken is tender.
• Lastly add 1 tsp lemon juice and ½ bunch of coriander leaves. Turn the flame off.
Method for Fried Vegetables
• Heat 3 tbsp oil in a frying pan, add 1 chopped onion, 2 green chilies, 2 cloves of chopped garlic and 250 gm potatoes cut into cubes. Stir fry for 7 minutes.
• When the onion turns to golden brown color add 250 gm cauliflower and fry for another 3 minutes.
• Then add 1 tsp turmeric, ¼ tsp cumin powder, ¼ tsp coriander powder, ½ tsp salt and ¼ tsp all spice. Stir fry for 5 minutes.
• Add 1 tbsp butter or ghee, mix well. Also add 5 tbsp cold water and simmer for 5 minutes.
• Lastly add 1 tsp grated ginger and mix well. Remove from fire and serve with chicken.

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