A spicy chicken curry with a rich, thick gravy flavored with lots of black pepper. This curry goes amazingly well with chapathi or rice.
Have you ever had a recipe which you used to make a lot on repeat and then you stopped making it all of a sudden. Then you just remember that dish one day and think how much you liked it. Well, this pepper chicken is one recipe like that, a long lost treasure. I made this last week after a long time and we couldn’t have enough of it.
This is a simple recipe mainly because it doesn’t involve long sautéing of onions. You just have to boil the onions along with green chillies and cashew nuts and grind it actually. But I sauté the onions (cut in big chunks) in oil for a bit and then add water to boil it. Then it only requires adding the ground paste and marinated chicken to a pan along with 2 spices and cooking the curry on simmer. Finish it off with cream and kasuri methi and there you have it, a delicious flavorful curry with very little effort.
Murgh Kalimirch/ Pepper Chicken
- 600 Grams chicken
- 1 Cup yoghurt
- 2 Tsp black pepper powder freshly cracked (divided)
- salt to taste
- 2 cloves
- 2 cardamom
- 2 Tbsp vegetable oil
- 2 medium sized onions cut in chunks
- 1 Cup water
- 2 green chillies
- 12 cashew nuts
- 2 Tsp ginger garlic paste
- 1 Cube butter
- 2 Tsp coriander powder
- ½ Tsp cumin powder
- 1 Tsp kasuri methi powder
- ¼ Cup cream
- coriander leaves chopped
- Marinate chicken with yoghurt, 1 tsp black pepper and salt.
- In a pan, pour oil and add cloves and cardamom.
- Add onions chunks and saute them for a little time until it turns translucent.
- Add green chillies and cashewnuts. Pour a cup of water and cook it until the water dries up on medium high heat.
- Once it cools add it into a grinder and make it into a paste.
- In a pan, add butter and pour the ground paste into it. Saute it for 5 minutes.
- Add marinated chicken and mix well.
- Add coriander powder, cumin powder and 1 tsp of black pepper powder. (You can adjust the pepper quantity as per your liking) Mix well.
- Add salt.
- Cover and cook on medium low for 20 minutes until the chicken gets cooked completely.
- Add kasuri methi.
- Pour cream. Mix well and let it come to a boil. Turn off heat and add coriander leaves. Do a taste test and add more black pepper if needed.