Chicken with black pepper (Murg Kali Mirch) recipe
ingredients
800 g (28 oz) Chicken drumsticks
2 tsp (12 g) Ginger (adrak) paste
2 tsp (6 g) Garlic (Jasan) paste
1/2 tsp (1 g) Turmeric (haldi) powder
2 tsp (10 g) Red chilli paste
Salt to taste Vegetable oil for frying
2 tsp (12 g) Black peppercorns (sabut kali mirch), crushed
3 tbsp (45 ml) 1 1/2 fl oz Lemon (nimbu) juice
4 tsp Green coriander (hara dhaniya), chopped
1/2 tsp (1 g) Garam masala
2 tsp (12 g) Ginger (adrak) paste
2 tsp (6 g) Garlic (Jasan) paste
1/2 tsp (1 g) Turmeric (haldi) powder
2 tsp (10 g) Red chilli paste
Salt to taste Vegetable oil for frying
2 tsp (12 g) Black peppercorns (sabut kali mirch), crushed
3 tbsp (45 ml) 1 1/2 fl oz Lemon (nimbu) juice
4 tsp Green coriander (hara dhaniya), chopped
1/2 tsp (1 g) Garam masala
method
1. Mix together ginger-garlic paste, turmeric powder, red chilli paste, and salt.
2. Marinate the chicken drumsticks in this mixture and keep aside for 2 hours.
3. Heat the oil in a pan; fry the chicken till golden brown in colour. Remove and keep aside.
4. In a wok (kadhai), add chicken along with the marinade and all the other ingredients. Stir-fry till the chicken is fully cooked. Serve hot, accompanied by any Indian bread.
2. Marinate the chicken drumsticks in this mixture and keep aside for 2 hours.
3. Heat the oil in a pan; fry the chicken till golden brown in colour. Remove and keep aside.
4. In a wok (kadhai), add chicken along with the marinade and all the other ingredients. Stir-fry till the chicken is fully cooked. Serve hot, accompanied by any Indian bread.
serving amount
serves: 4
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more information
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