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Murg Kali Mirch

Murg Kali Mirch

A grand Mughlai dish full of rich flavours and gorgeously succulent chicken, this recipe is a fantastic addition to your dinner menu. While there may be a few different components to making it, don’t let that deter you. The end result is worth the work. 

Serves: 4 | Prep time: 30 minutes | Marination time: 2 hours | Cook time: 30 minutes

Ingredients for the marinade:

  • Chicken - ½ kg, cubed
  • Ginger-garlic paste - 1 tbsp
  • Yogurt - ½ cup
  • Garam masala - ½ tsp
  • Salt - to taste
  • Vegetable oil - 1 tbsp

Ingredients for the white gravy:

  • Oil - 2 tbsp
  • Onion paste - ¼ cup
  • Cashewnut paste - 1 cup
  • Ginger-garlic paste - 1 tbsp
  • Yogurt - ½ cup
  • Salt - to taste

Ingredients for the main preparation:

  • Oil - 1 tbsp
  • Ginger - 1 inch, julienned
  • Green chillies - 2 to 3, slit
  • Onions - 1 medium, sliced
  • Black peppercorns - 20 to 25, crushed
  • Mint leaves - 20, broken or cut
  • Cumin powder - ½ tsp
  • Garam masala - ½ tsp
  • Water or chicken stock - 1 cup
  • Salt - to taste



Marinating the chicken:

  • Cut your chicken into kebab sized pieces. Wash thoroughly and add them to a large bowl.
  • Marinate them in ginger garlic paste, garam masala, yogurt, salt, and oil.
  • Cover them and keep aside for 2 hours at least. You can marinate overnight in the fridge if you like.

Making the white gravy:

  • To make the gravy add some oil to a hot pan. Into the pan add your onion paste and ginger garlic paste.
  • Cook these till they are slightly golden brown and the smell of raw onions has vanished.
  • Then add your cashew paste. Let the whole thing heat through then add in the yogurt, make sure it is smooth so it doesn’t cause lumps. Add salt.
  • Cook this on medium-low until the fat comes to the surface. This should take no more than 6 to 8 minutes.
  • Set it aside as you move on to the chicken.

Cooking the chicken:

  • In a very hot pan add some oil.
  • Place the chicken pieces in this oil. The high heat sears the chicken sealing in the juices.
  • The chicken will take 5 to 8 minutes to cook completely. Turn it halfway.
  • Take the pieces out of the pan and trying very hard not to eat them all right away, set them aside.

Putting it all together:

  • In a pan (you can use the same pan that you used to cook the chicken to capitalize on all those caramelized bits in the pan) heat some oil.
  • To the oil add julienned ginger and slit chillies.
  • When these become aromatic and cooked add in the sliced onions and saute them until they are translucent.
  • Now toss in the cooked chicken and the white gravy.
  • Combine them together and let them heat through.
  • Add some water or chicken stock to thin the gravy.
  • Let the gravy come to a simmer on medium heat. Add in the crushed peppercorns and the mint leaves.
  • Stir and combine. Remember, that all the components are cooked so you don’t need to keep this gravy simmering too long.
  • When everything has heated through add the cumin powder and garam masala.
  • You may add in some fresh cream after taking it off the heat for that extra creaminess, but that step is optional.
  • This delicious curry can be served with your favourite kind of bread.
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