This video is about Kali Mirch Chicken - A Quick and Easy Kali Mirch Chicken (Black Pepper Chicken) made with Black Pepper (Obviously), Spices, and Curry Leaves for the majestic aroma. We have experimented with a very Different Recipe and Technique for quick cooking. Hope you like it!
INGREDIENTS
Chicken – 1 kg Salt – 2 Tsp / 10 gm Turmeric Powder – 1 tsp / 5 gm Whole Black Pepper – 1 tbsp / 15 gm Garlic Cloves – 5-6 Green Chillies – 2 Nos Oil – 2 tbsp / 30 ml Curry Leaves – 15-20 Nos Roughly Chopped Onion – 4 Medium Turmeric – 1 Tsp / 5 gm Red Chili Powder – ½ tsp / 2.5 gm Coriander Powder – 2 tsp / 10 gm Salt – As Per Taste Cumin/Jeera Powder – 1 tsp / 5 gm Dry Mango Powder – 1 tsp / 5 gm Yogurt/Dahi – 1 Cup Garam Masala Powder – 1 tbsp / 15 gm Chopped Coriander Leaves – 3 tbsp/45 gm Lemon Juice – 1 tbsp / 15 ml
METHOD
In a Large Bowl, Add chicken pieces with salt, turmeric powder, Mix Well.
Grease a Baking Tray, and place the chicken pieces on it.
Bake in the oven for 30 mins at 200 C (400 F)
While the Chicken is in the over, take a pestle mortar, Add Whole Black Pepper, Garlic Cloves, Slit Green Chillies, and Crush Roughly!
Heat oil in a saucepan and our crushed masala, Curry Leaves, Roughly Chopped Onions, fry them till the onions are translucent.
Add Turmeric, Red Chili Powder, Coriander Powder, Salt, Jeera (Cumin) Powder, Dry Mango Powder, and Sautee it for few mins on medium heat.
Now, Add our Baked Chicken in the pan, and Cover the Pan, and Cook it for 2-3 Mins.
Add Beaten Yogurt/Dahi in the pan, Garam Masala Powder, and Mix Well and Cook for another 5 mins.
For the Finishing Touches, Sprinkle Black Powder, and Chopped Coriander Leaves, Curry Leaves, and Lemon Juice.
Sautee it for 1 more min…and VOILA, Black Pepper Chicken is Ready to be served!
Serve hot with roti or can be eaten as an appetizer...
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