Murgh Kali Mirch is a Pepper Chicken from Indian recipe, make medium hot Serve hot with basmati rice, chapattis or naan bread. Nice Murgh Kali Mirch
SERVES 4 ♦ PREPARATION TIME: 20 MINUTES ♦ COOKING TIME:2 1/2 HOURS
500g Boneless chicken thigh (remove excess fat), cut into cubes (20mm pieces)
2 tbsp Vegetable oil
150g Onion, sliced
1/2 tsp Mustard seeds
2 Green chillies, finely chopped
4 Garlic cloves, sliced
1/2 tsp Black peppercorns, cracked
1 Jar (540g) Patak’s Madras or Balti Cooking Sauce
100ml Single cream (optional)
1 Heat the oil in a pan and add the mustard seeds. As they begin to crackle add the garlic and fry for several minutes.
2 Add the sliced onions and sauté until light golden brown. Add the chopped green chillies and the Patak’s Madras or Balti Cooking Sauce and mix well.
3 Add the chicken with 100ml of water and transfer to your Kenwood Curry Cooker. Cook on High for 2 - 21/2 hours.
4 Add the cracked black peppercorns and stir in the cream (optional).
|Murgh Kali Mirch|