Black pepper chicken – murgh kali mirch

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Black pepper chicken – murgh kali mirch

About this Recipe

Cooking Time

10

Prep Time

10

Cuisine

  • Indian

Serves

4-6

cooking style


Stove Top

PROTEIN / DIET


CHICKEN

Black pepper chicken is a famous Indian recipe in which black, white and green peppercorns are used as the flavour base together with yoghurt or cream. When we visited GOA for the international spice conference in January 2016, we were treated to this dish and while its origins are from Punjabi, we fell in love with its creamy peppery flavours and wanted to share it with you. Cooking Black Pepper chicken is as easy as chicken tandoori and makes for a quick mid-week meal. The level of Pepper can be adjusted to suit your personal preferences.

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
  • 5 The Spice People’s Green Pepper Whole
  • 1000g chicken thighs, cubed
  • 4 cloves garlic, minced
  • 4cm piece fresh ginger, minced
  • 2 small red chilli, diced finely
  • 2 tsp corn flour
  • 1 tsp The Spice People’s Cardamom Ground
  • 2 tsp The Spice People’s Garam Masala
  • approx 1 tsp salt, to taste
  • 2 cup natural yoghurt
  • 4 tbsp cooking cream/sour cream
  • 4 tsp butter
  • 2 tsp lemon juice
  • 20 The Spice People’s Black Pepper Whole
  • 10 The Spice People’s White Pepper Whole
  • 10 The Spice People’s Green Pepper Whole
  • 10 The Spice People’s Green Pepper Whole

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Method

  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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You have two options to access our FOTW range. We stock our new range in a series of grocers around the country. To find your nearest stockist, Click Here to visit our Find us in your favourite store page and simply enter your postcode or suburb to find a stockist closest to you.

Alternatively, you can conveniently buy online on our website. Simply follow the respective links on the Shop tab.

You have two options to access our FOTW range. We stock our new range in a series of grocers around the country. To find your nearest stockist, Click Here to visit our Find us in your favourite store page and simply enter your postcode or suburb to find a stockist closest to you.

Alternatively, you can conveniently buy online on our website. Simply follow the respective links on the Shop tab.

You have two options to access our FOTW range. We stock our new range in a series of grocers around the country. To find your nearest stockist, Click Here to visit our Find us in your favourite store page and simply enter your postcode or suburb to find a stockist closest to you.

Alternatively, you can conveniently buy online on our website. Simply follow the respective links on the Shop tab.


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