How to make chicken kali mirch recipe | Hyderabadi Pepper chicken roast

Chicken kali mirch recipe | hyderabadi pepper chicken roast

Prep time

20 mins

Cook time

15 mins

Total time

35 mins

 

chicken cooked in mild spices, yogurt and pepper

Ingredients (240 ml cup used)

• 500 grams chicken
• ⅓ cup or 80 ml yogurt
• ⅛ tsp turmeric
• 1 tbsp ginger garlic paste
• ¾ tsp crushed pepper or powder
• 1 cup onions chopped finely
• Fistful of mint leaves / pudina chopped
• ¾ to 1 tsp Garam masala
• Salt to taste
• Few tbsp. Oil

Dry Spices

• 1 bay leaf
• 4 cardamoms
• 6 cloves
• 2 inch cinnamon stick

How to make the recipe

1. Marinate the chicken with yogurt, salt, turmeric and ¼ tsp. pepper powder, set aside for about 20 minutes.
2. Heat oil in a pan, add the dry spices and fry till they sizzle.
3. Add mint leaves, fry till they turn crisp.
4. Add onions and salt and fry them till they turn golden.
5. Add ginger garlic paste and fry till the raw smell disappears.
6. Add the marinated chicken, mix well. Cover and cook till the chicken releases moisture, this takes around 5 mins.
7. Continue to cook on a medium flame, keep stirring for even cooking.
8. When the chicken is fully cooked, add garam masala and rest of the pepper powder. Switch off now when it reaches a thick consistency like gravy.
9. If you want to have a dry chicken, fry on high flame constantly flipping the chicken pieces for even caramelisation. This takes around 5 mins. Take care not to burn
10. Serve hot with rice, roti or pulav or biryani.

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