CHICKEN IN CREAMY BLACK PEPPER SAUCE (MURGH MALAI KALI MIRCH)
INGREDIENTS FOR CHICKEN MARINATION
- 500 gms boneless chicken
- 1–2 tsp lemon juice
- 1 tbsp ginger garlic paste
- 2–3 tsp black pepper powder
- ½ cup yogurt
- Salt to taste
MARINATION
- Combine all the marination ingredients in a bowl.
- Mix well and marinate the chicken for 45–60 minutes.
INGREDIENTS FOR THE GRAVY
- 1–2 green chillies, slit
- Small piece of ginger, chopped
- 1–2 onions, chopped
- 1 tsp garam masala powder
- 1 tsp roasted kasoori methi
- ¼ cup cashew nut paste or fresh cream
- Fresh coriander leaves, chopped
- Oil
- Butter
INSTRUCTIONS
- Heat oil and butter in a pan.
- Add the slit green chillies and chopped ginger.
- Sauté for 1–2 minutes.
- Add the chopped onions and cook only until they become translucent.
- Add the garam masala powder.
- Add the marinated chicken and fry for 3–4 minutes.
- Cover and cook over low-medium heat for about 10 minutes.
- Remove the lid and cook over high heat until the liquid evaporates and the oil separates.
- Add the fresh cream (or cashew paste) and roasted kasoori methi.
- Adjust the seasoning. Add more black pepper if desired.
- Cook for another 2–3 minutes.
- Your delicious Murgh Malai Kali Mirch is ready.
SERVE
- Serve hot with roti, paratha or steamed rice.
SPICE LEVEL
🌶 Mild
