Tuesday, April 06, 2010

Chicken And Pepper Epithet

I have done clever things with pen and pepper. My hope is, this is one of them. I had some leftover grated ginger and chopped coriander from the Dahi Vadas. These are flavors I love, especially in chicken.

The number of ways you can cook chicken with some very basic spices thrown in boggles my mind. I am keeping it simple today with just some chicken drumsticks, crushed black peppercorns, tomatoes and fresh coriander thrown in good measure to make this Kali Mirch Murgh (Black Pepper Chicken).

The Black Pepper Chicken is one of the most homely dinners served with some hot rotis/parathas. Here is the cracking recipe which did it for me.

Ingredients for Kali Mirch Murgh are:

6-7 chicken drumsticks (skinless)
1 tennis ball-size red onion, finely sliced
1 large ripe tomato, roughly sliced
Half cup finely chopped coriander
1 tablespoon grated ginger
1 tablespoon garlic paste
Half tablespoon freshly powdered garam masala (homemade powder made of cinnamon sticks, cardamoms {both green and black}, and cloves ground coarsely)
2 tablespoons freshly pounded black pepper
2 tablespoons vegetable oil
1 bay leaf
Salt
 

IMG_6980

IMG_6981In a glass bowl, marinade the chicken pieces with the grated ginger, garlic paste, pounded black pepper, half of the chopped coriander and garam masala. Let it stand for 30 minutes.

Heat oil in a pan, add the bay leaf and the onions all at the same time. Fry till the onions start turning pink. That’s when you add the chicken and fry on high heat to get a nice color on the meat.
IMG_6982 IMG_6983 IMG_6984 IMG_6987 Mid way of frying the chicken, add some more chopped coriander and salt to taste. Cover and cook for about five minutes before adding the tomatoes.
IMG_6988 I did not add any water to this chicken, the tomatoes and the juices from the chicken and spices were enough to get the right consistency to the dish. Cook till the chicken is done, which does not take much time to cook. Adjust the salt.
IMG_6991 Garnish with some more coriander if you want, and serve with rotis or parathas.
IMG_6992IMG_6994 IMG_6999 Easy but tasty and that’s what I like.

4 comments:

The knife said...

Hey this is really good. we end up having a lot of chicken as it is considered to be the safest meat around. So keep looking for new recipes.

I can think of some vegetarian Tamils and Gujaratis wincing at the idea of the dahi vadas turning into chicken kali mirch

Ushnish Ghosh said...

Dear pree
very nice indeed.
I dont generally like to eat chicken, but will make it for family. The Pepper chicken that I make, I dont put garam masala , it masks the flavor of pepper. But will try your recipe as soon as i am back. I think the garam masala will be great a great combo, you mean bengali garam masla or the one avialable in market?
bhalo theko

PreeOccupied said...

@Ushnish Kaku, sorry my miss! I should have clarified. Its our homemade Bengali garam masala powder - cinnamon sticks, cardamoms (both green and black), and cloves ground to a coarse powder.

@The Knife, thank you! I wonder if I have Gujarati readers! ;-)

Tanisha Singh said...

I love Indian recipe, it looks very delicious and healthy, this sunday i am going in restaurant for eating that kind of food. restaurant near venkateshwar college