Are you ready to transform your ordinary dinner into an extraordinary culinary adventure? Prepare to be transported to the vibrant streets of India with this mouthwatering Chicken Kali Mirch with Gravy recipe that promises to tantalize your taste buds and leave you craving more! This dish is not just a meal; it's a sensory journey packed with bold black pepper flavors, tender chicken, and a rich, aromatic gravy that will make your kitchen smell like a gourmet restaurant.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 500 grams chicken, cut into pieces
- 2 tablespoons oil
- 1 onion, sliced
- 2 teaspoons black pepper powder
- 1 teaspoon ginger-garlic paste
- 2 tomatoes, pureed
- Salt to taste
- Fresh coriander for garnish
Instructions
- Wash the chicken pieces thoroughly and pat them dry using a clean kitchen towel. Ensure the chicken is at room temperature before cooking.
- Heat oil in a heavy-bottomed pan or kadai over medium heat. Add sliced onions and sauté until they turn golden brown and translucent, approximately 5-6 minutes.
- Add ginger-garlic paste to the onions and cook for 2-3 minutes until the raw smell disappears and the mixture turns slightly golden.
- Introduce the chicken pieces to the pan and cook on high heat for 4-5 minutes, stirring occasionally to ensure even browning on all sides.
- Sprinkle black pepper powder and salt over the chicken. Mix well to coat the chicken pieces evenly with the spices.
- Pour in the tomato puree and mix thoroughly. Reduce the heat to low-medium and cover the pan. Let the chicken cook in its own juices for about 15-20 minutes.
- Check the chicken periodically, stirring gently to prevent sticking. The chicken should be tender and cooked through, with a thick gravy consistency.
- Once the chicken is fully cooked and the gravy has thickened, turn off the heat. Let it rest for 2-3 minutes to allow the flavors to meld.
- Garnish with freshly chopped coriander leaves before serving. Serve hot with steamed rice or naan bread.
- For best results, use freshly ground black pepper and adjust the quantity according to your spice preference.
Tips
- Always use freshly ground black pepper for the most intense and authentic flavor profile. Pre-ground pepper can taste dull and lose its potency.
- Pat the chicken dry before cooking to ensure perfect browning and prevent excess moisture in the gravy.
- Cook the onions slowly until they're golden brown to develop a deep, sweet underlying flavor that will enhance the entire dish.
- Use a heavy-bottomed pan or kadai to distribute heat evenly and prevent burning, which is crucial for developing rich flavors.
- Don't rush the cooking process - allow the chicken to cook slowly in its own juices to become tender and absorb all the spices.
- For an extra layer of flavor, you can marinate the chicken in ginger-garlic paste and black pepper for 30 minutes before cooking.
- Adjust the black pepper quantity based on your spice tolerance - this recipe allows for personal customization.
Nutrition Facts
Calories: 364kcal
Carbohydrates: 7g
Protein: 42g
Fat: 21g
Saturated Fat: 5g
Cholesterol: 113mg
