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    Indian
    North Indian
    Chicken
    Intermediate
    For 4 people

    Murgh Kali Mirch: Spicy Black Pepper Chicken Curry


    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.

     

    • Chicken (medium-sized pieces, boneless)

      500 g

    • Black peppercorns

      2 tbsp

    • Lemon juice

      1 tbsp

    • Salt

      1.5 tsp, divided

    • Thick yoghurt

      1/2 cup

    • Refined or vegetable oil

      2 tbsp

    • Butter

      1 tbsp

    • Bay leaf

      1

    • Green cardamom pods

      4

    • Cinnamon stick

      1-inch piece

    • Cloves

      2

    • Onion (large, sliced)

      1

    • Garlic cloves (whole)

      8-10

    • Ginger (sliced)

      1-inch piece

    • Green chillies (slit)

      2

    • Cashew nuts

      12

    • Sunrise Dhania Powder

      1 tbsp

    • Sunrise Jeera Powder

      1 tsp

    • Sugar

      1 tsp

    • Fresh cream

      1/4 cup

    • Coriander stems (chopped)

      For garnish

    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.

     

    Steps

     

    Step 1: Dry-roast and crush black pepper

    Time: 5 minutes

    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.


    Step 2: Marinate the chicken

    • 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

       

    Step 3: Fry the aromatics

    • 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.

       

    Step 4: Temper whole spices

    • 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.

       

    Step 5: Sear the marinated chicken

    • 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.

       

    Step 6: Add ground spices

    • 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.

       

    Step 7: Simmer the curry

    • 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.

       

    Step 8: Finish and serve

    • Time: 2 minutes

    • Remove from heat. Swirl in the fresh cream and garnish with chopped coriander stems. Serve hot with naan or rice.

       

     

    Goes Best With

     

    • Side Dish: Butter naan, Jeera rice

    • Accompaniment: Sliced onions, Lemon wedges