Murgh Kali Mirch is a spicy, creamy chicken curry from the dhaba-style restaurants of Punjab. Bone-in chicken thighs are marinated in yoghurt and crushed black pepper, then simmered in a rich gravy made from fried onions, garlic, ginger, cashews and whole spices. A generous dose of black pepper lends this curry its signature fiery kick, balanced by the creaminess of yoghurt. Pair it with butter naan or jeera rice for a satisfying meal.
Sunrise tip: Reserve 1 tsp of the crushed black pepper to sprinkle on top as garnish while serving. This elevates the flavour of the dish.
In a dry pan on medium heat, toast the black peppercorns for 2-3 minutes until fragrant. Let cool slightly, then coarsely crush using a mortar and pestle and set aside.
Time: 5 minutes (30 minutes-1 hour resting time)
In a large bowl, add the chicken pieces, lemon juice, 1 tsp crushed black pepper, and 1/2 tsp salt. Mix well to coat the chicken evenly. Cover and refrigerate for 30 minutes to 1 hour
Time: 5 minutes
Heat oil in a heavy-bottomed pan. Add the sliced onions, garlic cloves, ginger, green chillies, and cashews. Fry on medium heat for 3-5 minutes until the onions turn golden brown. Remove from heat and let cool. Then grind to a smooth paste along with some yoghurt.
Time: 3 minutes
In the same pan, melt the butter along with 1 tbsp oil. Once hot, add the bay leaf, cardamom pods, cinnamon stick, and cloves. Let the spices sizzle for 30 seconds.
Time: 5 minutes
Add the marinated chicken pieces to the pan. Let them cook for 4-5 minutes, stirring occasionally, until they start to brown.
Time: 5 minutes
Reduce heat to medium. Stir in the Sunrise Dhania Powder, Sunrise Jeera Powder, and 1/2 tsp salt. Cook for 2-3 minutes, until the raw smell of the spices has mellowed.
Time: 10 minutes
Pour in the ground paste of fried onions and yoghurt. Add sugar, salt, and the remaining crushed black pepper. Mix well. Cook on a medium flame till the oil starts to separate on the sides.
Time: 2 minutes
Remove from heat. Swirl in the fresh cream and garnish with chopped coriander stems. Serve hot with naan or rice.
Side Dish: Butter naan, Jeera rice
Accompaniment: Sliced onions, Lemon wedges