Kali Mirch Ka Murga(Spicy Chicken) Recipe

Name: Kali Mirch Ka Murga(Spicy Chicken)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 600 g boneless chicken breasts; 200 g hung curds; 25 g ginger paste; 25 g garlic paste; salt; 10 g white pepper powder; 10 g black pepper; 15 g garam masala powder; 20 ml oil; 10 g dried methi leaves, crumbled between palms; 150 ml cashew nuts paste; 5 g cumin powder; 15 g fresh mint leaves, chopped; 15 g fresh coriander leaves, chopped; 200 g onions, chopped; 100 g pickled mango chutney; 50 ml chili oil; 15 g green chilies, chopped; 1/2 tablespoon ginger, julienned; For cashewnut paste; water, as required; 2 medium sized onions; 1 cup cashews

Servings: persons

600 g boneless chicken breasts
200 g hung curds
25 g ginger paste
25 g garlic paste
salt
10 g white pepper powder
10 g black pepper
15 g garam masala powder
20 ml oil
10 g dried methi leaves, crumbled between palms
150 ml cashew nuts paste
5 g cumin powder
15 g fresh mint leaves, chopped
15 g fresh coriander leaves, chopped
200 g onions, chopped
100 g pickled mango chutney
50 ml chili oil
15 g green chilies, chopped
1/2 tablespoon ginger, julienned
For cashewnut paste
water, as required
2 medium sized onions
1 cup cashews

1
Put the chicken breasts in a bowl and apply the ginger-garlic pastes and salt, mix it well on the breasts and keep aside for 30 minutes.
2
In the meantime prepare the cashewnut paste by boiling onions, cashews and water together for 10 minutes and then cooking on low for another 10 minutes. Then, puree it in a blender to make paste. Else, you may use readymade cashewnut paste from the market.
3
Add hung curd, garam masala powder and black pepper to the chicken breasts and keep aside for 30 minutes. This is the 'marinade'.
4
Then, char grill the chicken in the tandoor.
5
Heat oil in a pot.
6
Add ginger juliennes and green chillies.
7
Saute for a few minutes until the raw smell of ginger is gone.
8
Add onions and continue to saute until golden brown.
9
Stir in the cashewnut paste and let it cook for 10 minutes on low heat.
10
Add garam masala powder, black pepper powder, cumin powder, kasoori methi, chopped mint and corriander leaves followed by the chicken.
11
Mix well and cook for 10 minutes on low.
12
Serve hot garnished with chilli oil, mint sprigs and crushed pepper.
13
Enjoy!

475

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 600 g boneless chicken breasts, 200 g hung curds, 25 g ginger paste, 25 g garlic paste, and more.

Yes, Kali Mirch Ka Murga(Spicy Chicken) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Kali Mirch Ka Murga(Spicy Chicken)

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