Name: Murgh Kali Mirch / Pepper Chicken
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: Butter â€“ 6 tbsp; Chicken Drumstick or thigh pieces â€“ 6 nos; Grated ginger â€“ 2 tsp; Lemon juice â€“ 1 tbsp; Black pepper / Peppercorns â€“ 4 tsp (must here); Coriander leaves â€“ Â½ bunch; Salt

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Recently we had this in our friendâ€™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.

Prep Time 10

Cook Time 40

Total Time 50

Served AsLunch

CuisineChettinad, Indian, South Indian

Servings

Ingredients

▢ Butter â€“ 6 tbsp
▢ Chicken Drumstick or thigh pieces â€“ 6 nos
▢ Grated ginger â€“ 2 tsp
▢ Lemon juice â€“ 1 tbsp
▢ Black pepper / Peppercorns â€“ 4 tsp must here
▢ Coriander leaves â€“ Â½ bunch
▢ Salt

Instructions

▢
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 itÃ¢â¬â¢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.