Kali Mirch Chicken (Black Pepper Chicken)
A delicious roadside chicken karahi that derives it flavor from a generous helping of black pepper, ginger, coriander powder and yogurt.
- Prep time
- 20 min
- Cook time
- 40 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- ½ cup neutral oil (canola/sunflower/vegetable )
- 1 teaspoon crushed garlic
- 2 pounds (~1 kg) whole chicken (cut in small parts)
- 2 teaspoon salt (or to taste)
- 1 medium yellow onion (thinly sliced in half rings)
- 2 teaspoon crushed ginger
- 1 teaspoon cumin powder
- 2 teaspoon coriander powder
- 1 tablespoon black pepper
- ½ cup full-fat yogurt
- ⅛ teaspoon garam masala powder (for garnish (optional) )
- 1- inch ginger (julienned for garnish (optional) )
- 2 bird's eye chiles (thinly sliced for garnish (optional) )
Instructions
- 1
Heat oil in a wok or karahi and add crushed garlic. Fry on low heat for 30 seconds or until fragrant.
- 2
Increase heat to high, and add chicken and salt. Sear until no longer pink.
- 3
Add crushed ginger, sliced onion and ½ cup of water. Bring to boil, then lower to simmer. Cook uncovered until the chicken is tender and most of the water has evaporated, about 25-30 minutes.
- 4
Add yogurt, cumin powder, coriander powder and black pepper. Stir continuously on medium heat for about 5-7 minutes or until the chicken is well-coated in spices and the oil begins to separate from the dish.
- 5
Remove from heat. Garnish with julienned ginger, chili and a pinch of garam masala powder. Serve with roti or naan.