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 the cardamon
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
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!!