Chicken kali mirch recipe | hyderabadi pepper chicken roast
Prep time
Cook time
Total time
chicken cooked in mild spices, yogurt and pepper
Ingredients (240 ml cup used)
- 500 grams chicken
- ⅓ cup or 80 ml yogurt
- ⅛ tsp turmeric
- 1 tbsp ginger garlic paste
- ¾ tsp crushed pepper or powder
- 1 cup onions chopped finely
- Fistful of mint leaves / pudina chopped
- ¾ to 1 tsp Garam masala
- Salt to taste
- Few tbsp. Oil
Dry Spices
- 1 bay leaf
- 4 cardamoms
- 6 cloves
- 2 inch cinnamon stick
How to make the recipe
- Marinate the chicken with yogurt, salt, turmeric and ¼ tsp. pepper powder, set aside for about 20 minutes.
- Heat oil in a pan, add the dry spices and fry till they sizzle.
- Add mint leaves, fry till they turn crisp.
- Add onions and salt and fry them till they turn golden.
- Add ginger garlic paste and fry till the raw smell disappears.
- Add the marinated chicken, mix well. Cover and cook till the chicken releases moisture, this takes around 5 mins.
- Continue to cook on a medium flame, keep stirring for even cooking.
- When the chicken is fully cooked, add garam masala and rest of the pepper powder. Switch off now when it reaches a thick consistency like gravy.
- If you want to have a dry chicken, fry on high flame constantly flipping the chicken pieces for even caramelisation. This takes around 5 mins. Take care not to burn
- Serve hot with rice, roti or pulav or biryani.
