Black Pepper Chicken – Murgh Kali Mirch

  • Cardamom Pods Ground 12g Cardamom Pods Ground 12g - 0

    Cardamom Pods Ground 12g

    (4)
    $3.79
  • Garam Masala Mild 45g Garam Masala Mild 45g - 0

    Garam Masala Mild 45g

    (6)
    $3.79
  • Pepper Black whole 150g 150g Pepper Black whole 150g 150g

    Pepper Black whole 150g

    $8.50

PREP TIME

10 minutes

COOK TIME

10 minutes

YIELDS

4-6

Ingredients

  • 500g chicken thighs, cubed
  • 2 cloves garlic, minced
  • 2cm piece fresh ginger, minced
  • 1 small red chilli, diced finely
  • 1 tsp corn flour
  • 1/2 tsp The Spice People’s Cardamom Ground
  • 1 tsp The Spice People’s Garam Masala
  • approx 1/2 tsp salt, to taste
  • 1 cup natural yoghurt
  • 2 tbsp cooking cream/sour cream
  • 2 tsp butter
  • 1 tsp lemon juice
  • 10 The Spice People’s Black Pepper Whole
  • 5 The Spice People’s White Pepper Whole
  • 5 The Spice People’s Green Pepper Whole

Directions

  1. Combine ginger chilli and garlic in the mortar and pestle and form a smooth paste. Combine all pepper corns in a mortar and pestle and gently break down like cracked pepper. Add cardamom, garam masala and add to the paste.
  2. Mix the lemon juice, corn flour, yoghurt and cream. Combine with the spices and spice paste and add the chicken pieces and marinate in the fridge for 1 hr. 
  3. Heat a deep-dish frying pan, add the butter and sauté for 1 minute. Add the marinated chicken and gently brown on each side. Add the remaining marinade and gently poach on simmer until the chicken is fully cooked.
    Add a little water if necessary to keep from drying out
    (25min for chicken with bone 10 min for boneless diced chicken) Serve with roti and rice.

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