Easy, Lemony Weeknight Chicken Kali Mirch (Pepper Chicken)
Murgh Kali Mirch receives a lemony upgrade in this bright, zesty, well balanced dish
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3/4 lb boneless chicken (cut into 3/4 inch cubes )
- 3 tbsp yoghurt
- 1 tsp soy sauce
- 3/4 tsp salt
- 1 tsp freshly ground pepper
- 1 tsp green chili paste ((optional) )
- 1.5-2 tsp bhunna zeera (roasted cumin) (see notes )
- 1/2 cup finely minced onion
- 1.5 tbsp finely minced ginger
- 1 tbsp freshly ground black pepper
- 1/2 cup water
- 1/4 lemon - cut into segements
- 2-4 green chilies
- 3-4 tbsp chopped coriander / cilantro
Instructions
- 1
Mix the chicken marinade ingredients and set aside while you chop your ginger and onion. I usually just let it sit for 20 minutes, but you can do more.
- 2
Heat a pan on medium high heat and before you add the oil add your crushed pepper into it, dry roast it until it smells deeply aromatic
- 3
Now add 3-4 tbsp of oil and your diced onion, cooking on medium heat for 4-5 minutes or until the edges take on colour.
- 4
Add your ginger into the pan and cook until the edges of the ginger change colour (about a minute or two) - your onions will further caramelize and that's ok.
- 5
Now stir in your marinated chicken and saute until the color changes.
- 6
Add your half cup water to the chicken ad simmer, covered, until tender - 25 minutes or so.
- 7
Once the chicken is cooked add in your lemon segments and green chilies and taste and adjust seasoning to taste with salt/pepper/more bhunna zeera powder
- 8
Garnish with chopped cilantro and serve with chapati.