Ghee Roast Pepper Chicken Recipe or Chicken Kali Mirch
This classic Ghee Roast Pepper Chicken or Chicken Kali Mirch is a traditional recipe from the kitchens of Mangalorean households. It is a combination of succulent pieces of chicken marinated and cooked in a robust masala cooked in rich ghee.
Ingredients
- 2 Kg Chicken on the bone Without the skin
- 6 Tablespoon Malt Vinegar
- 1.5 Tablespoon Black Pepper Powder
- 0.5 Tablespoon Mustard Seeds
- 16 Piece Curry Leaves
- 6 Tablespoon Garlic Fresh
- 2 Tablespoon Ginger Fresh
- 2 Piece Bay Leaves
- 8 Piece Green Cardamom
- 2 Piece Black Cardamom
- 4 Piece Cloves
- 2 inch Cinnamon Stick
- 4 Tablespoon Black Peppercorns
- 3 Piece Onions Medium Sized
- 4 Piece Tomatoes Medium Sized
- 0.5 Teaspoon Salt
- 5 Tablespoon Ghee
Instructions
- Make a solution with vinegar, salt and black pepper and marinate the chicken in it for about 2 hours.
- Dry roast two black cardamoms, 8 green cardamoms, 4 cloves, 2 inch of 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 tablespoons 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.
Notes
- 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.