How to make tasty murg kali mirch at home? Here’s the simple recipe

For everyone who likes chicken, Murg Kali Mirch is a delicious Punjabi meal that you must try. The enjoyable part about this chicken dish is that the flavour of the chicken remains despite using minimum spices. This recipe, which is rich and non-vegetarian, is perfect for big events like parties.

Ingredients of Murg Kali Mirch

• 750 gm chicken
• 100 gm sliced onion
• 40 gm peppercorns
• 1 teaspoon onion seeds
• 4 tablespoon cashew nut paste
• 1/2 cup ghee
• 4 green chilli
• 1 teaspoon garam masala powder
• 2 tablespoon fresh cream

For Marination

• 250 gm yoghurt (curd)
• 1 teaspoon garlic paste
• 1 teaspoon crushed coriander seeds
• 1 teaspoon ginger paste
• salt as required

Here’s how to make tasty murg kali mirch at home

1. After chopping the chicken into small pieces, give it a good wash. In a large basin, marinate chicken with curd, ginger-garlic paste, crushed coriander seeds and salt. Refrigerate this bowl for approximately 20 minutes. Next, add ghee to a deep-bottom pan over medium heat and saute the onions until they become translucent and pink in colour.

2. After that, add the green chillies and onion seeds to the pan and saute for five minutes. After cooking, turn off the burner and allow the onions to cool. Then, heat the pan over medium heat and add the marinated chicken, stirring constantly to prevent the curd from curdling. Continue cooking until the curd is absorbed. Cook until the fat leaves the gravy, then add the peppercorns.

3. Finally, add the cream and cashew nut paste to the chicken and cook on low heat for 5-7 minutes. You may need to cover the chicken for a few minutes. Cook the chicken until it is soft. This creamy gravy goes well with naan or pulao. Serve alongside salad and raita.