Kali mirch murg

 

Kali Mirch or black pepper has excellent medicinal properties. Thus when freshly ground pepper marries a buttery gravy with chicken (which is of course a nourishing source of lean protein), it turns absolutely delicious, even if you keep the health part aside. The recipe requires minimal greasing and spices which makes it an ideal dish when catering to the elderly, children or someone recovering from any ailment. The best part? It isn’t difficult to make and yet tastes fantastic!

Ingredients:

• Chicken (cut in cubes)
• Onion-ginger-garlic paste
• Oil for cooking – but very minimal can be used if you so desire
• Butter (as much or as little as you want)

• Salt (use with caution since butter too often has salt content)
• Freshly-ground black pepper
• Coriander leaves (finely chopped)
• For garnishing – finely sliced onion, tomato and capsicum

Preparation:

• Marinate chicken with salt, onion-ginger-garlic paste for a while
• Boil the pieces with a little water
• Heat a little oil and butter together
• Add chicken along with a little of the water (which is now actually chicken stock)
• When the chicken pieces are nicely fried, add quite a bit of pepper powder and chopped coriander leaves, give it a good stir and take it off flame
• Before serving, heat a little butter in a pan and fry sliced onion, tomato and capsicum. Add salt and pepper powder while frying and add it to the chicken for garnishing.

 

 

Note: The dish will not be completely dry, but shall be a moist one with very little gravy. You can also cook the dish with butter only; but if using oil, you can also add a little butter before taking the dish off flame, for added flavour.