Chicken Kali Mirch Recipe

Chicken Kali Mirch

A marinated chicken recipe with distinctive flavors of black pepper corns and curry leaves. Succulent chicken coated in a thick masala – I like to serve this as starter or snack with drinks. The particular thing that I absolutely like about this dish is the color from turmeric,which makes it so bright and appetizing. Less oil and easy to cook, this one is sure to delight all those of you who feel that indian recipes are difficult to follow. Check it out the Chicken Kali Mirch Recipe here!!

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[one_fourth]Prep Time: 30 minutes[/one_fourth] [one_fourth]Cook Time: 35 minutes[/one_fourth] [one_fourth]Servings: 5[/one_fourth] [one_fourth_last]Difficulty Level:Easy [/one_fourth_last]

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[tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

1kg chicken, cleaned and cut into pieces
1/2 cup black pepper corns
1 tsp turmeric powder
Salt to taste
5 cloves
1 stem large curry leaves
1/2 c tomatoes, chopped
1 medium onion, sliced
1 tsp coriander powder
10 cloves garlic, chopped
4 tbsp oil

[/tab] [tab]Yield: 5 servings

Nutritional information is not yet available. [/tab] [/tabs]

Directions:
[tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

Step 1

Coarsely grind the pepper corns and along with turmeric and salt mix it with the chicken and refrigerate for an hour.

Step 2

Now heat oil in a wok and throw in the cloves first.

Step 3

After that put in the garlic and then the onion.

Step 4

Once the onions are pink in color add the tomatoes.

Step 5

Once the tomatoes start getting a little roasted, add the coriander powder. Saute till oil gets separated from the paste.

Step 6

Now add a cup of water and the curry leaves. Once it starts boiling add the marinated chicken.