Ghee Roast Pepper Chicken Recipe, Chicken Kali Mirch Recipe
I had been promising my SEO team at Interactive World that I will cook for them one of these days. Just that the day not come and left me with a feeling of guilt every time a team meeting happened. I resolved to make something special for them today. Since the boys are mostly from Orissa, their exposure to spicy South Indian cuisine has been minimal. Hence, I decided to treat them with a pepper chicken roast made in Ghee – Ghee Roast Pepper Chicken recipe or Chicken Kali Mirch recipe. The taste of pepper together with the tanginess of vinegar gives this dish a unique taste. For people who want something spicy and tangy, this dish will go very well.
Four of us polished off 2 kilos of Ghee Roast Pepper Chicken or Chicken Kali Mirch today coupled with some lovely rajma and tandoori rotis from Pahalwan Dhaba Gurgaon. Notwithstanding the sweat emanating because of the spices, the boys told me that they had not tasted something like this ever in their life before. This made my day totally. Do try this sometime and let me know how you fared?
- Preparation Time: 2 hours
- Cooking time: 25 minutes
- Cooking Gizmos: Thick bottomed pan or pressure cooker without its lid
- Serves: 5 easily
What goes in?
|Chicken on the bone||Without the skin||2 Kg|
|Malt Vinegar||6 -7 Tablespoons|
|Black Pepper Powder||1.5 Tablespoons|
|Mustard Seeds||0.5 Tablespoons|
|Bay Leaves||2 whole|
|Green Cardamom||8 No.|
|Black Cardamom||2 No.|
|Cinnamon Stick||About 2 inches|
|Black Peppercorns||4 Tablespoons|
|Onions||3 Medium Sized|
|Tomatoes||4 Medium Sized|
How to go about making Ghee Roast Pepper Chicken Recipe or Chicken Kali Mirch
1. Making the Marinade for Ghee Roast Pepper Chicken Recipe or Chicken Kali Mirch
Make a solution with vinegar, salt and black pepper and marinate the chicken in it for about 2 hours.
2. Preparing the spice mix for Ghee Roast Pepper Chicken Recipe or Chicken Kali Mirch
Dry roast two black cardamoms, 8 green cardamoms, 4 cloves, 2 inches cinnamon and 4 tablespoons of black peppercorns and grind them to a smooth masala.
- Heat ghee in a heavy bottomed pan and add 0.5 tablespoon of mustard seeds and allow them to splutter.
- Add the bay leaves.
- Add finely chopped onions and fry them on medium until brownish.
- Add chopped ginger and garlic.
- Add ½ of the ground spices and ½ of the curry leaves.
- Sauté on low flame till oil separates from the masala.
- Add finely chopped tomatoes and let them cook.
- Now add the chicken with the marinade and correct the salt.
- Increase the flame and mix well. Leave it on high for 5 minutes or so.
- Reduce the flame, cover and let the chicken cook.
- After about 15 – 20 minutes open the cover and check for taste. You should have a thick masala by now.
- Finally, add remaining curry leaves, ground spices and one tablespoon of ghee.
- If you want this as a snack with drinks you can dry the moisture on high heat or else you can enjoy the thick masala with tandoori rotis.