Kali Mirch ka Murgh
pale peppery chicken in a white onion-and-cashew gravy with no chilli at all
Allergens in Kali Mirch ka Murgh: milk, tree nuts.
Ingredients
Quantities for 4.
- 800g bone-in, curry cut Chicken
- 2 tsp, coarsely crushed Black Peppercrush it fresh, the whole dish rests on this
- 1 tsp, ground White Pepper
- 2 medium, boiled 10 minutes and ground to a smooth paste Onionboiling keeps the gravy pale
- 15, soaked in hot water and ground Cashew
- 150g, whisked smooth Yogurt
- 1 tbsp paste Ginger
- 1 tbsp paste Garlic
- 3 tbsp Ghee
- 4 green, bruised Cardamom
- 3 Cloves
- 1 Bay Leaf
- 2 tbsp Creamoptional
- 2 tbsp, chopped Coriander Leavesoptional
- to taste Salt
- 200ml, hot Water
Cookware
stovetop, blender
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Marinate the chicken in the yogurt, ginger, garlic, half the black pepper and 1 tsp salt for at least 1 hour, refrigerated.
- Boil and grind the onion while the chicken marinates; the paste should be silky with no fibres left.
- Bring the marinated chicken to room temperature 20 minutes before cooking.
Method
- Heat the ghee on medium and drop in the bay leaf, cloves and cardamom. Give them 30 seconds, until they puff and perfume the fat.
- Add the boiled onion paste and cook 6-7 minutes, stirring often, until it loses its raw smell but stays ivory.Keep the heat medium-low. Any browning here and it is no longer a white gravy.
- Stir in the cashew paste and cook 3 minutes more, until the mixture thickens and pulls away from the base.
- Add the marinated chicken with all its yogurt and fry on medium heat for 6 minutes, until the pieces turn opaque and firm.
- Add the salt, pour in the hot water, cover and simmer 18-20 minutes, until the chicken is tender and the gravy coats a spoon.
- Uncover and stir in the remaining black pepper and the white pepper. Simmer 3 minutes so the heat blooms in the gravy.Late pepper stays fragrant and sharp; pepper added early goes flat and dusty.
- Swirl in the cream, take off the heat and rest 5 minutes covered.
- Scatter the coriander leaves and serve with roomali roti or plain steamed rice.
Safe temperatures: Chicken and duck are done at 74°C / 165°F, taken at the thickest part and clear of the bone. Reheat leftovers to 74°C / 165°F. FoodSafety.gov
Storage
Keeps 2 days refrigerated. Reheat on low with a splash of milk or water. Hard boiling will split the yogurt and cream.
Nutrition Low estimate
One serving of Kali Mirch ka Murgh (366 g) is about 413 calories, or 113 calories per 100 g.
High protein: 46 g a serving, 44% of the calories
| Per serving366 g | Per 100 g | |
|---|---|---|
| Calories | 413 kcal | 113 kcal |
| Protein | 45.8 g | 12 g |
| Carbohydrate | 11.7 g | 3 g |
| of which sugars | 4.5 g | 1 g |
| Fibre | 2.3 g | 1 g |
| Fat | 19.9 g | 5 g |
| of which saturated | 10.1 g | 3 g |
| of which unsaturated | 7.7 g | 2 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Estimated from raw ingredients using USDA FoodData Central.
More like this: Gluten-free Indian recipes · Awadhi/Lucknowi recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.