CHICKEN KALI MIRCH MASALA | BLACK PEPPER CHICKEN GRAVY | MURGH KALI MIRCH

Chicken Kali Mirch Masala | Black Pepper Chicken Gravy | Chicken Kali Mirch Black Pepper Chicken | Murgh Kali Mirch | Spicy Pepper Chicken Curry | Pepper Masala Chicken | Chicken Masala | Chicken Recipe


Ingredients for Chicken Kali Mirch Masala:

(Tsp- Teaspoon; Tbsp- Tablespoon )

- Chicken - 500 gas (large pieces with bones)

For Marination:
- Salt- 1 tsp
- Turmeric powder- 1/4 tsp
- Crushed pepper- 1/2 tsp

For Making Masala Powder:
- Black Peppercorns- 3 tsp
- Coriander Seeds- 2.5 tsp
- Red Chillies-3
- Fennel seeds- 1 tsp
- Cumin seeds- 1 tsp

Tempering:
- Green Cardamom- 4
- Cloves-4
- Cinnamon-1
- Bay leaf-1

Spice Powders:
- Garam Masala Powder- 1/4 tsp
- Crushed black pepper-1/4 tsp

Other Ingredients:
- Onions, chopped- 2 medium (net 150 gms)
- Ginger Garlic paste- 1.5 tsp
- Curry leaves- 10-15
- Green Chillies sliced- 1-2
- Tomato Paste- 100 gms fresh tomatoes blended
- Salt- 1/4 tsp seasoning


Preparation:

- Take a pan and add all the items for the spice powder. Mix & dry roast on low heat for around 3 mins. Remove to a plate and allow it to cool.
- Now add these spices to a mixer/grinder and grind it into a powder.
- Set aside and use 3 tsp of this spice powder
- Peel and chop the onions. Slice the green chillies and take out the curry leaves.
- Also blend 2 small red tomatoes (100 gms) into a paste.

Marination:

- Add the items for Marination. Mix and set aside for 30 mins.

Frying the Chicken:

- Now heat 1.5 tbsp oil in a frying pan and add the chicken pieces.
- Fry on medium heat for 8-10 mins till the chicken is browned. Set aside in the pan .

Process:

- Heat 2-3 tbsp oil in a kadhai.
- Add the whole spices and give a stir.
- Now add the chopped onions and fry on medium heat for around 7-8 mins till brown in colour.
- Add the ginger garlic paste and fry on low heat for 2 mins till raw smell is gone.
- Now add the fried chicken with the oil , give a mix and fry on medium heat for 1-2 mins. Add the sliced green chillies and curry leaves, give a mix and bhunno/sear for around 2 mins.
- Now add 3 tsp of the spice powder made earlier, give a mix and fry on medium heat for a minute.
- Now add the fresh tomato paste (blended fresh red tomatoes ) and 1/4 tsp salt.
- Mix and fry on medium heat for 2-3 mins till the masala and chicken is fried and oil separates.
- Now add 200 ml water, give a mix and simmer on low heat for around 10 mins.
- Remove lid and add 1/4 tsp each of crushed black pepper powder and garam masala powder.
- Mix and simmer on low heat for around 2 mins till oil separates.
- Serve hot with white rice or roti.








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