Murgh Kali Mirch

The weather seems to be slowly turning into spring. It will still be a month atleast until I can see sprouts of new life budding on trees. Uptil then, it is nice to see layers of snow gradually melting away revealing the ground which has been covered up since long.

Changing weather means illnesses and I fell prey to it as well. I was down with flu a few days back and I am slowly recovering now. I was craving for something spicy as well as nourishing and comforting. My Ammi’s Murgh Kali Mirch was what I prepared and enjoyed along with warm Naan.

The chicken in allowed to slow cook on low heat in its own juices in a spicy black pepper, tomato and fried onion sauce until it is so soft, the meat falls off the bone. There is no need to add water during the entire process. A heavy bottomed saucepan will be perfect for this preparation.

Murgh Kali Mirch – Chicken Slow Cooked in Black Pepper Sauce

Ingredients:

Chicken – 1, whole, skinned, washed and cut into pieces
Canola oil – 3 tbsp
Onion – 2, medium sized, diced
Ginger garlic paste – 2 tsp
Green chillies – 2, small, finely chopped
Curry leaves – 3 sprigs
Red Chilli powder – 1/2 tsp
Salt – 1 1/2 tsp
Turmeric powder – 1/4 tsp
Tomato – 1, large, chopped
Fresh black pepper powder – 1 1/4 tsp
Cilantro – 3 tbsp, chopped, for garnish

Method:

In a large saucepan or a dutch oven at medium high heat pour oil and as soon as it warms up add the diced onions. Stir fry the onions until they are golden brown in color. Simmer and add ginger garlic paste, green chillies and curry leaves. In a minute add red chilli powder, salt and turmeric powder. Mix and add the chopped tomatoes. Cover with a  lid and let it cook until the tomatoes are soft. There is no need to add any water. Once the tomatoes are soft add the chicken pieces and and mix well. Cover with the lid and let it cook for 15 minutes. The chicken will slow cook in its own juices, again there is no need to add any water. Open the lid and add the fresh black pepper powder. Mix well. Cover again and let it cook for 30 minutes. Give it a stir once in between. Let it cook until the chicken has released a lot of juices and the meat falls off the bone. Garnish with chopped cilantro and serve along with Naan or Rice.

Luv,
Mona

20 thoughts on “Murgh Kali Mirch

  1. I was really skeptical about trying this recipe, seeing how simply it looked! But any recipe with the word kali mirch is enough to push me , that & being married to a Hyderabadi I am constantly trying to learn to cook food hubby is used to.
    This recipe turned out excellent, as Im typing this the aroma of murgh kali mirch is wafting through the house. This one is definitely a keeper. Thanks so much!

  2. As Salamu alaykum Mona,

    I did this last night and the result was awesome. But I had only 1 lb of chicken so i increased the gravy by adding little coconut milk and added wheat flour for creamy texture. The taste did change a bit cos of coconut milk….but it was great cos within minutes we had it, and tasting yummyyyyy!!

    Jazakallahu Khayr for sharing the recipe. 🙂

  3. once i had murgh kali mirch in a restaurant which was completetly different from this one. that mutgh kali mirch was cooked in a rich creamy white gravy topped with crushed black pepper. it was giving two taste as gravy was mild but latter you feel hot when you eat black pepper. well this one also sound interesting. i will try to prepare it at home. thanks

  4. I made this over the weekend, and loved the results! Definitely going into my recipe book … I always need easy chicken saalan recipes … and this one really stands apart! Thks again Mona 🙂

  5. Dear Mona,

    1. When you say full chicken. what weight is it normally? I buy chicken pieces (as I do not know how to carve a full chicken 🙁

    2. What must be the heat setting for the three phases – till tamater goes soft… after chicken is added… after kali mirch is added

    3. In what size must the chicken pieces be cut?

    Aseem, here are your answers:
    1. A whole chicken when cut up in pieces should weigh around 3-5 pounds
    2. Once the onions have been browned, lower the heat to simmer and continue cooking until it is fully cooked
    3. You can follow this video to cut a chicken for curry preparation.

  6. Cooking meat in its own juices is a smart idea to making an amazing salan. I should try this out. My family makes something very similar to this..however we don’t have a proper name for that salan lol ..we just refer to it as “murghi ka sukka (sookkha) salan”. We add garam masala, yogurt, but once I made it without yogurt because I had run out of it. And I was really surprised when it turned out better than our original recipe.

  7. Hi
    I wish I had chicken nw. I can’t wait to try this
    Is it supposed to be very dry?

    Sana, the chicken releases lots of juices while slow cooking. You can leave it there, or cook it furthur to make it dry.

  8. Anytime I hear of a dish containing black pepper, I think back to when I was first learning to cook. I made this one black pepper chicken dish but was over zealous with the pepper seasoning. We had to literally wash it off it was so hot! I am glad to say that I am a much better cook now!
    Your dish looks delicious and inshaAllah, will try it out soon.

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