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Ingredients
- Serves 4 people
For the onion paste:
1 white onion, roughly-chopped
2 green chilies, roughly-chopped
10 to 12 cashew nuts
5 g ginger
5 g garlic
For the Kali Mirch chicken:
500 g chicken, bone-in chicken cut into 1.5-inch cubes
15 ml vegetable oil
3 to 4 cloves
3 to 4 cardamom pods
3 black cardamom pods
5 g whole black peppercorns
50 g Curd (yogurt), whisked until smooth
5 g coriander powder
3 g cumin powder
5 g black pepper powder
5 ml lemon juice
3 g honey
200 ml water
5 g whole black peppers, coarsely ground in a mortar and pestle
3 to 5 g salt to taste
For garnishing:
few sprigs of fresh coriander
Kali Mirch Chicken (Chicken and Black Pepper Curry)
Kali Mirch Chicken is a classic dish from Lucknow, a palace city from India’s northern state of Uttar Pradesh. It is a fiery curry, spiced with loads of black pepper and a few other spices. Kali Mirch chicken is best enjoyed with steaming hot rice.
- Easy
- 10 min
- 60 min
- 15 min
- 2 steps
- 21 Ingredients
- Easy
- 2 steps
- 21 Ingredients
- 10 min
- 60 min
- 15 min
Instructions
-
Make the onion paste
- In a small pot, add water and bring to a boil.
- Add the onion, green chilies, ginger, cashew nuts and garlic. Boil for 6 to 8 minutes.
- Once completely cooked and soft, drain from the water and transfer to a plate to cool.
- Add the boiled vegetables to a blender and blend into a smooth paste.
-
Make Kali Mirch Chicken
- In a large heavy bottomed pan, add oil and heat. Add cloves, black cardamom, whole black peppercorns, and green cardamom and cook until they are aromatic.
- Add the onion paste and cook for about 8 to 10 minutes.
- Follow by adding the ginger-garlic paste and cook until the raw taste and aroma of the paste disappears, or for about 2 minutes.
- Add the chicken and fry for about 6 to 8 minutes on high heat.
- Add the coriander powder, cumin powder and 3 to 5g salt, and cook for 3 to 4 minutes.
- Lower the heat, add the Curd and mix well. If you add the Curd on high heat, it can split. Cook for about 3 to 4 minutes.
- Add 100 ml water and black pepper powder, and cook till oil separates at the corners.
- Add the remaining 100 ml of water and cover. Cook till the chicken is tender.
- Add lemon juice, honey, and coarse black pepper powder and cook for 2 minutes.
Plate and Serve!
Serve the Kali Mirch Chicken piping hot and garnish with a few sprigs of fresh coriander.
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Ingredients
- Serves 4 people
-
For the onion paste:
1 white onion, roughly-chopped
2 green chilies, roughly-chopped
10 to 12 cashew nuts
5 g ginger
5 g garlic
For the Kali Mirch chicken:
500 g chicken, bone-in chicken cut into 1.5-inch cubes
15 ml vegetable oil
3 to 4 cloves
3 to 4 cardamom pods
3 black cardamom pods
5 g whole black peppercorns
50 g Curd (yogurt), whisked until smooth
5 g coriander powder
3 g cumin powder
5 g black pepper powder
5 ml lemon juice
3 g honey
200 ml water
5 g whole black peppers, coarsely ground in a mortar and pestle
3 to 5 g salt to taste
For garnishing:
few sprigs of fresh coriander
Nutrition
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