Kali Mirch Chicken
Elevate your weeknight dinner game with Kali Mirch Chicken, a bold and flavorful Indian dish featuring tender, yogurt-marinated chicken infused with the robust kick of freshly crushed black peppercorns. This creamy, peppery delight is perfectly balanced with aromatic spices like garam masala, coriander, and cumin, while a dollop of fresh cream adds a luscious finish. Slow-cooked to perfection with sautéed onions, green chilies, and a hint of lemon juice, this dish is a testament to the artistry of Indian cuisine. Serve it hot with freshly steamed rice or buttery naan for a satisfying, crowd-pleasing meal packed with spice and warmth. Perfect for spice enthusiasts, this dish is quick to prepare and rich in both flavor and authenticity!
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Ingredients
- 500 grams Chicken (boneless, skinless)
- 2 tablespoons Black peppercorns
- 200 grams Yogurt
- 2 tablespoons Ginger-garlic paste
- 2 Onions (medium, finely sliced)
- 2 Green chilies (slit)
- 1 teaspoon Cumin seeds
- 1 teaspoon Coriander powder
- 1 teaspoon Garam masala
- 0.5 teaspoon Turmeric powder
- 2 tablespoons Lemon juice
- 2 tablespoons Fresh cream
- 2 tablespoons Cilantro (finely chopped)
- 1 teaspoon Salt
- 3 tablespoons Oil
Directions
Step 1
Start by pounding the black peppercorns coarsely using a mortar and pestle or spice grinder, and set aside.
Step 2
In a mixing bowl, add the chicken pieces, yogurt, ginger-garlic paste, turmeric powder, and half of the lemon juice. Mix well and let it marinate for at least 30 minutes in the refrigerator.
Step 3
Heat oil in a large pan over medium heat. Add cumin seeds and let them splutter.
Step 4
Add the sliced onions and sauté until they turn golden brown.
Step 5
Stir in the marinated chicken and cook on high heat for 5-7 minutes until the chicken is no longer pink.
Step 6
Reduce the heat to medium and add the coarsely ground black pepper, coriander powder, garam masala, and salt. Mix well to coat the chicken with the spices.
Step 7
Add the slit green chilies and cover the pan. Cook for another 20 minutes, stirring occasionally, until the chicken is fully cooked and tender.
Step 8
Pour in the fresh cream and remaining lemon juice, stirring to combine. Cook for an additional 3-4 minutes.
Step 9
Garnish with freshly chopped cilantro and serve hot with steamed rice or naan.
Nutrition Facts
| Serving size | (1172.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1622.5 |
| Total Fat 71.7g | 0% |
| Saturated Fat 13.7g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 456.2mg | 0% |
| Sodium 2932.9mg | 0% |
| Total Carbohydrate 69.3g | 0% |
| Dietary Fiber 13.5g | 0% |
| Total Sugars 30.9g | |
| Protein 173.8g | 0% |
| Vitamin D 121IU | 0% |
| Calcium 647.7mg | 0% |
| Iron 12.4mg | 0% |
| Potassium 3273.1mg | 0% |
Source of Calories