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Murgh kali mirch ……

murgh kali mirch served alongside steamed basmati rice

Happy New Year to you all, folks!

As my first blog for 2013 I want to share this recipe that, to this day, remains one of the most amazing dishes I have learnt to cook.

It is simple yet very technical as it uses black peppercorns, the king of spices, in three different ways.

First, the peppercorns are used whole to create an infusion in the hot oil; secondly, they are crushed or cracked; and thirdly, they’re ground with garlic and curry leaves to add that extra ‘oomph’ to the dish!!

the ingredients arranged before I cook

adding buttermilk to the chicken

mixing the buttermilk and chicken

adding oil or butter

adding peppercorns to the hot oil

adding cassia

adding the cardamon

adding cloves

adding asafoetida

adding onions and curry leaf to the oil

folding the spices and onions

the leaves will become translucent and the onions start to caramelize

add salt to taste and cook till onions are translucent

keep stirring whilst holding the pot firmly

add ground ginger and garlic one after the other, when the onions are golden

add the chilli powder

add turmeric powder

stir ingredients each time after adding a new one

add ground coriander

add chopped tomatoes

stir in the tomato

let the tomato cook till skin is soft

add marinaded chicken

fold in chicken

cook chicken

crush curry leaves and add to pot

add ground pepper

add a generous sprinkling of cracked pepper

cover the pot and simmer till chicken is cooked

add peppercorns to a mortar

add garlic flakes to mortar

crush leaves and add to mortar

add coriander leaves

crush ingredients with pestle working under a clean tea towel to prevent any mess, and smile please!!

add the crushed spices to the pot

sprinkle chopped coriander on top before serving

close up of dish

the dish is now ready!

plate the meal on a banana leaf and served with steamed rice

If you want quantities, here is the murgh kali mirch recipe.

And if you want the classic way to cook basmati rice, please watch this video!

Please let me know how you go with this dish.

Anah Daata Sukhi Bhava!!

About Ajoy Joshi

i've been a chef for over three decades now! i trained in chennai and started off with the taj hotel group. i've owned nilgiri's indian restaurant in sydney for over 15 years. i'm on a mission to dispel the myth that indian food is no more than a 'curry in a hurry'! come with me as i try and educate. indian food is my passion (alongside cricket!) and i'm enjoying exploring the new social media and as well as having published cookery books i'm now moving into videos. simple and easy to follow that don't go on for hours like some Bollywood movies!

2 responses »

  1. Looks Mouth watering and am sure delicious…

    Reply

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