Makhmali Murgh Kali Mirch | Makhmali Chicken Gravy | Creamy Pepper Chicken Gravy

Video Overview & Insights

Makhmali Murgh Kali Mirch | Makhmali Chicken Gravy | Makhmali Kali Mirch Murgh | Murgh Kali Mirch | Creamy Pepper Chicken Gravy | Makhmali Chicken Recipe | Creamy White Chicken Curry | Silky Chicken Curry

Ingredients for Makhmali Kali Mirch Murgh:

(Tsp-Teaspoon; Tbsp-Tablespoon)

- Chicken - 500 gms (curry cut with bones)

For Marination:

- Black pepper powder -1/2 tsp

- Salt-1 tsp

- Whisked Curd/ plain yogurt-5 tbsp (100 ml)

Onion-Cashew-ChilliPaste:

- Onion, sliced thick - 2 small (120 gms)

- Cashew nuts- 12 nos

- Green Chillies, cut- 4 (9 gms)

- Ginger pieces -1” (9 gms)

- Garlic cloves -6-8 (9 gms)

- Coriander leaves and stems- 2 tbsp

Whole Spices:

- Green Cardamom- 4

- Cloves-4

- Black Peppercorns- 8-10

- Cinnamon- 2 broken into 2 pieces

Spice Powders:

- Black pepper powder-1 tsp

- Dry roasted Kasuri Methi crushed -3/4 tsp

- Cardamom powder-1/2 tsp

Other Ingredients:

- Fresh cream -4 tbsp

- Coriander leaves, chopped for garnish- 2 tbsp

- Oil-2 tbsp+ 4 tbsp

- Butter- 1 tbsp

Preparation:

- Cut the chicken into small pieces and then marinate with the items specified. Mix and then set aside to marinate for around 30 mins.

- To make the masala, cut the onions into thick slices, peel and chop the ginger and garlic, cut the green chillies into pieces. Also chop the coriander leaves.

- Heat 2 tbsp oil in a pan and then add the sliced onions. Fry on medium heat for 2-3 mins and then add the chopped ginger, garlic and cashew nuts.

- Mix and fry on medium heat for another 2 mins and then add the green chillies and chopped coriander leaves & stems.

- Mix for another minute and switch off heat. Remove to a plate and allow it to cool.

- Add this to a grinder and coarse grind it. Now add 1/2 cup water and blend it into a smooth paste.

- Also dry roast the kasuri methi for around 30 secs and then crush it with your hands.

- Chop some coriander leaves to be used as garnish.

Process:

- Heat oil in a pan/kadhai and then add the whole spices for tempering. Give a stir and then add the masala paste along with little water. Fry on medium heat for 2-3 mins and then add the marinated chicken.

- Mix and fry on medium heat for around 5-6 mins till the chicken is little browned and oil separates.

- Now add the spice powders, mix and cook on medium heat for around 4-5 mins till oil separates. Add 150 ml water, mix and cook on low heat for around 10 mins till the chicken is soft.

- Now add the fresh cream, a pinch of salt and give a stir.

- Add a tablespoon of butter and garnish with chopped coriander leaves and simmer on low heat for around 2-3 mins

- Serve with roti, naan or rice.

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