Kali Mirch Murg (Chicken Curry With Black Pepper)

Total Time
40mins
Prep 20 mins
Cook 20 mins

This recipe combines tender chicken, spices and yogurt to make a quick, tasty curry served with rice and tomato salad.

Ingredients Nutrition

Directions

  1. Heat the sunflower oil in a wok. Add the bay leaf, cloves and peppercorns, and fry briefly, stirring in the ginger and garlic pastes.
  2. After 30 seconds, add the chicken and mix well.
  3. Add the turmeric, chilli powder and salt and allow the chicken to cook in its juices.
  4. Meanwhile, place the tomatoes in a serving dish. Season with a sprinkling of salt and lemon juice. Sprinkle with coriander leaves.
  5. Stir the yoghurt into the chicken, mixing well.
  6. Heat the chicken curry through, check the seasoning and serve with boiled rice and the tomato salad.

Reviews

(1)
Most Helpful

Thanks for a great one. Super quick, really easy, very tasty, a winner all around. I added some peas and served with saffron rice. I did not have ginger paste so I just chopped up some ginger really finely and added that. It worked out great. Will make this again for sure!

Messy44 August 13, 2008

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