Kali miri murgh |Pepper chicken curry hyderabadi style

Though I am not a chicken fan ,I keep on trying a new variety of a chicken recipe every time.
Ever since I started blogging every week there is a new dish which gets cooked in my kitchen .I get bored to eat the same dish again

Now coming back to main post todays recipe is black pepper chicken curry .I have tried this from one of my favourite cook Ajoy joshis site.

Kali miri means black pepper & murgh means chicken

Now, there are possibly different ways of making murgh kali mirch and each state in  India makes its own version which has a different name depending on the region it’s made in.
Again a royal hyderabadi dish

Have tried many hyderabadi dishes from his site and they have always tasted mindblowing.You can cehck them below

Hyderabadi Dum ka Murgh

Baghara baingan

Hyderabadi chicken korma

I have followed the recipe without making changes only thing is i have adjusted spices as per quantity of chicken

Kali miri murgh uses pepper, the king of spices, in three different ways in the same recipe.

As ajoy says "First it is used whole to create an infusion in the hot oil; second it’s crushed, or cracked; and third it’s as ground with garlic and curry leaves to add that extra ‘oomph’ to the dish!!

Ingredients:

300gm chicken thigh fillets, cut into 1-inch 
½ cup buttermilk
2/3 cup vegetable oil and melted butter
1 tsp whole black peppercorns
1-inch cinnamon stick
3 green cardamoms, cracked
3 cloves
1 tsp powdered asafoetida
3 big onions, chopped
18 fresh curry leaves
3 tsp chilli powder
1 tbs black peppercorns, crushed
1 tsp ground turmeric
1½ tbs fresh ginger, crushed
1½ tbs garlic, crushed
2½ tbs coriander seeds, ground
5 tomatoes, chopped
1 tbs vegetable oil, extra
1 tbs black peppercorns, ground, extra
1 tbs garlic flakes or 2 garlic cloves
1 cup fresh coriander leaves, chopped

Method:

1.In a bowl, combine the chicken and buttermilk and mix well. Place in the refrigerator to marinate whilst preparing the sauce.

2.In a large, heavy-based saucepan, heat oil and butter mixture over medium heat. 
3 Add whole peppercorns, cinnamon, cardamom and cloves, and cook until fragrant. 


4.Then immediately stir in asafoetida, add onions and 8 of the curry leaves and the crushed pepper. Cook onions, uncovered, stirring often, until dark golden-brown. Stir in ginger 
and garlic, and cook for 1 minute. Add chili, coriander, turmeric, and salt, and stir for 1 minute. 

5.Add tomatoes and cook, uncovered, stirring often, until tomatoes soften and sauce thickens slightly.

6.Stir in chicken mixture and mix properly.now cover pot and cook until chicken is cooked  stirring often. 

 7.Add pepper corns , garlic and remaining curry leaves to a mortar .crush ingredients with pestle working under towel to stop mess, and smile please!!

8.Just before serving, add pepper ,garlic coriander ,curry leaves mixture to curry ,mix well . 

9.Garnish with coriander leaves and serve immediately with hyderabadi baghara rice.


Tips :

1.Adjust the quantity of black pepper corns as per your spice levels.

2. You can even puree tomatoes & add it instead of adding whole pieces ,but since original recipe had tomato & onion in  pieces i have added pieces instead of puree . Same applies to onions also.

3Always remember adding pureed tomato/onion  or  pieces each will have a different taste