How to make Murgh Kalimirchi -
Freshly crushed black peppercorns make this boneless chicken dish extra flavourful.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Boneless chicken breasts (हड्डी रहित चिकन ब्रेस्ट), Crushed black peppercorns (कुटी हुई कालीमिर्च )
Cuisine : Indian
Course : Main Course Chicken
For more recipes related to Murgh Kalimirchi checkout Chicken Pasanda, Thai Style Chicken Breasts in Foil, Bhuna Murgh Anda Masala, Chengfu Chicken . You can also find more Main Course Chicken recipes like Chicken Manchurian Twice Cooked Fiery Chicken Chicken Cafreal Chicken Tikka Lasagna
Murgh Kalimirchi Recipe Card
Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.
Prep Time : 26-30 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Murgh Kalimirchi Recipe
Boneless chicken breasts cut into thick stripes 400 grams
Crushed black peppercorns 3 teaspoon + for garnish
Oil 3 tablespoons
Garam masala powder 1 teaspoon
Yogurt 3/4 cup
Ginger finely chopped 1 inch piece
Green chillies finely chopped 2-3
Ginger-garlic paste 1 tablespoon
Onions finely chopped 2 medium
Cumin powder 1 1/2 teaspoons
Kasoori methi powder 1 teaspoon
Cashew nut paste 1/4 cup
Salt to taste
Fresh coriander chopped 1 tablespoon
Fresh mint sprigs A few for garnish
Method
Step 1
Marinate the chicken with one tablespoon oil, garam masala powder, one teaspoon crushed black peppercorns and yogurt. Set aside to marinate for ten to fifteen minutes.
Step 2
Heat remaining oil in a nonstick pan. Add the ginger, green chillies and mix well. Sauté for a few seconds.
Step 3
Add the ginger-garlic paste and sauté. Add the onion and sauté on medium heat till translucent.
Step 4
Add the cumin powder, remaining garam masala, remaining crushed peppercorns, kasoori methi powder and mix well. Sprinkle little water and cook for a minute.
Step 5
Add the marinated chicken and sear on high heat for two to three minutes.
Step 6
Add the cashew nut paste and mix well. Add one cup water, cover and cook on medium heat for five to eight minutes.
Step 7
Add the salt and mix well. Transfer into a serving bowl.
Step 8
Serve hot garnished with crushed black peppercorns, chopped coriander and mint sprigs.
Nutrition Info
Calories : 1248 Kcal
Carbohydrates : 38.2 gm
Protein : 118.8 gm
Fat : 69 gm
Other : Zinc- 2.8mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
