Wednesday, October 10, 2012

Murg Kali Mirch

Saturday night around 9 o’clock I entered into the kitchen and very first I prepared one chicken dish, its called “Murg Kali Mirch”. We relished it with homemade Roti and salad. You can try this at home. Very easy and simple recipe. It's a spicy dish and i used some tamarind pulp water which gave the chicken a tango taste.

Preparation time: 30 mints.

Cooking time : 30 mints.
Serve for 2 people.


1.Chicken: 600 gm.
2.Sliced onion: one medium.
3.Two table spoon tomato puree.
4.One table spoon minced ginger & garlic.
5.One clove chopped garlic.
6.One tea spoon freshly crushed black pepper.
7.Half tea spoon red chili powder.
8.One tea spoon coriander powder.
9.One tea spoon turmeric powder.
10.Few black pepper, fenugreek seeds & one small dry red chili.
11.Few curry leaves.
12.Half tea spoon tamarind pulp water.
13.Salt & sugar as per taste.
14.Sunflower oil.


Marinate the chicken with turmeric powder, salt, black pepper powder & minced ginger and garlic for 30 mints.

Now add some oil in a vessel and the black peppers, fenugreek seeds and dry red chili after words add the sliced onion and fry for few mints.

Now add the chopped garlic and curry leaves, fry for few seconds, now add the tomato puree and the spices powder with some salt and sugar and cook for 3 to 4 mints.

Now add the marinated chicken and cook with cover still the chicken tender.

Remove the lid and add the tamarind pulp water and cook in low flame for another 5 mints.

Murg kali mirch is ready, serve hot with Roti or Polao.


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