Chicken Kali Mirch - Black Pepper Chicken
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- Опубликовано: 6 сен 2024
- Chicken Kali Mirch, also known as Black Pepper Chicken, is a popular North Indian dish known for its creamy texture and the dominant flavor of freshly crushed black peppercorns. Here's my classic recipe for Chicken Kali Mirch.
About:
Chicken Kali Mirch (Black Pepper Chicken) is believed to have its origins in North Indian cuisine, particularly from the Punjab region. The dish emphasizes the robust flavor of black pepper, which is a common spice but is rarely the star ingredient in most Indian dishes.
Black pepper, known as "kali mirch" in Hindi, has been cultivated and used in India for thousands of years. It's often referred to as the "king of spices" and has been a valuable trade commodity. While India has a long history with black pepper, the "Chicken Kali Mirch" dish, as recognized today, is more contemporary and is a result of various culinary influences and the evolving tastes of the Indian populace.
The creamy texture of the dish, derived from yogurt and cream, is characteristic of many North Indian curries. The use of ghee (clarified butter) and a combination of whole and ground spices further roots the dish in the North Indian culinary tradition.
However, like many traditional dishes, pinpointing an exact origin or attributing it to a specific chef or region can be challenging. Over time, the dish has been adapted and modified in various parts of the country and even abroad.
👇 RECIPE BELOW
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Chicken Kali Mirch - Black Pepper Chicken
Ingredients:
1 kilo chicken, cut into pieces
3 tbsp yogurt
1tbsp ginger-garlic paste
1 tsp turmeric
1 tbsp black pepper
1 tsp salt
2-3 tbsp oil or ghee
2 tbsp oil
1 cup cream (or malai)
7 tbsp onion paste
1tbsp ginger-garlic paste
2-3 green chilies, slit
½ tbsp sugar
¼ tsp each, cinnamon, cloves, cardamon powder
1 tsp garam masala
½ tsp chili powder
Green peppercorns whole
Salt to taste
1 tsp kasoori methi
Fresh coriander leaves for garnish
1.5 tsp freshly crushed black peppercorns (adjust to taste)
water as needed
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You do need more subs, this is really good, your knowledge of the world of ‘curries’ is remarkable….long may you prosper…
Thanks, Karl. There are many good channels out there making bir. This channel isn't about that; folks want to emulate that cooking style - but there are other ways! I'm not chasing the subs, but I am trying to ensure that whatever someone cooks is a good meal. If folks want to stick around, that will be great as a curry community. Thanks again. Best, Rik
Another great looking curry. I do love pepper
Once again I'm trying that next week?and if its not too hot that'll be a family curry at weekend👍from BIGMICK IN THE UK 🇬🇧
Mick, this is an absolute belter - it is hot on pepper, not chili spice - use a little less - I haven;t made it in years and I can tell you its the best curry I've made in 10 years - just to my taste I love it. Best, Rik
Wow , curry looks delicious 😋 I will try make this one . Thank you
It is a cracker. Best, Rik
Looks lovely. I like black pepper so I’ll try this one. Rick, can you do a video on how to make your own ghee?
Thank you. OK. Best, Rik
OMG Rik. Gotta try this 1. 👍
It's a cracker, mate. Best, Rik
Hey Rik, I’d love to try this one but I’ve never seen those fresh peppercorns in the US, closest I’ve found are preserved ones in a jar in an Asian grocery. Would they work for this recipe or would whatever their preserved in, probably vinegar or citric acid ruin the flavor? BTW, congratulations on hitting 50K!
Without knowing what it tastes like in the jar, I have no idea. Thanks, Best, Rik
Rik, would it be possible at some stage to make some curries in roasting bags in oven, not a series just a one off video
Wow, there's a challenge. Will have to look into getting some bags. It's not something we use here in Thailand. Best, Rik
I did a jalfrezi and chicken on the bone it came out amazing
Sounds great, any tips or is it just a chuck it in the bag seal it and cook> Best, Rik
Definitely meat on the bone
think bit difficult to get them pepper stalks here in uk
Hi Dave, I saw them in Asda and Sainsbury this time last year - no idea now. You don't have to include them, just cracked black pepper. Best, Rik