Murgh Kali Mirch / Pepper Chicken

Murgh Kali Mirch / Pepper Chicken - Plattershare - Recipes, food stories and food lovers
Recently we had this in our friend’s house during our coonoor trip, everyone in our house loved it. I was asking for the recipe, and poorni told the ingredients was only chicken and pepper. Again I am across one of the recipe which was the same as she told me, so planned to try this recipe today in a refreshed mood after a week. he dish was good, chicken was juicy and the house was filled with pepper and butter aroma. I made in small quantity and it was vanished in minutes. A finger licking dish and everyone must try.
4 from 1 vote
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Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Served As: Lunch
Recipe Cuisine Type: Chettinad, Indian, South Indian
Recipe Taste: Salty, Sour, Spicy, Sweet, Tangy
Servings 5


  • 6 tbsp Butter â
  • 6 piece Drumstick or chicken chicken or thigh â nos
  • 2 tsp Grated Ginger â
  • 1 tbsp Lemon Juice â
  • 4 tsp Black Pepper must here, or peppercorns peppercorns â
  • 1/2 leaves Coriander â
  • 1-2 tsp Salt or as per taste


  • Wash and pat dry the chicken pieces.
  • Peel and grate ginger, wash and finely chop the coriander leaves along with the stalks.
  • Ground the Black pepper/peppercorns to fine powder.
  • Heat butter on medium flame, add grated ginger. Be careful that butter should not be burnt.
  • Add chicken pieces, pepper powder and salt. Fry on high flame for 5 minutes, turn the sides and continue frying till the chicken changes colour.
  • Lower the heat and cover the chicken with the lid and cook for 15 mins, in between turn the sides of the chicken until tender.
  • Remove the lid, increase the heat and add lemon juice (discard the seeds). Cook until it’s dry and crisp.
  • Sprinkle the ½ tsp of coarsely blended pepper corns and fresh coriander leaves. Serve hot. Goes well as starter or even side dish.
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4 from 1 vote

Madraasi Deepa
Madraasi Deepa

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