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Black Pepper Chicken (Murgh Kali Mirch)

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Black Pepper Chicken (Murgh Kali Mirch)

Black Pepper Chicken is one of our most popular recipes on this site - and it is easy to see why. It is absolutely bursting with flavour and spice, and is a great way to really liven up a weekday chicken dish. The crushed black peppercorns taste amazing in this dish and really add a distinctive flavour. One of the most well known sources of black peppercorns is India's beautiful Malabar coast,hence why black pepper is used liberally in many traditional Indian dishes. This one is a real fave.

Serves: 4 people
Preparation time: 10 mins
Cooking Time: 20 mins
Difficulty: Moderate

Spiciness

Medium/Hot

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This recipe features

Ingredients

  • 2 tbsp vegetable oil
  • 2 medium onions, sliced
  • 1 green chilli, deseeded and sliced
  • 8 fresh or dried curry leaves
  • 1 green pepper, deseeded and sliced
  • 2 garlic cloves, sliced
  • 2 tbsp Patak's Madras Curry Paste
  • 450g chicken, cut into strips
  • 1 tsp crushed black peppercorns
  • fresh chopped coriander, to garnish

 

Methods

  1. Heat the oil in a frying pan over a medium heat. 
  2. Fry the onions, black pepper, chillies, curry leaves, green pepper and garlic until softened. 
  3. Stir in the Patak's Madras Curry Paste and fry for 1 minute. 
  4. Add the chicken and fry for 10 - 15 minutes.  (If the mixture looks too dry, add a few tablespoons of water, but the mixture should remain quite dry). 
  5. Check the seasoning and adjust the salt if required.
  6. Serve the black pepper chicken with steamed basmati rice.

Complement this dish with these products:

Mini Garlic & Coriander Naan

Mango Chutney

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