Black Pepper Chicken Masala|Chicken Kali Mirch|Pepper Chicken Gravy|Black Pepper Chicken|Murgh Kali Mirch|Spicy Pepper Chicken Curry|Pepper Masala Chicken|Chicken Masala|Chicken Dish

Black Chicken Curry (Pepper Chicken Masala Gravy).

Active Ingredients for Black Pepper Chicken Masala:.

( Tsp- Teaspoon; Tablespoon- Tablespoon ).

– Chicken – 500 gas (large pieces with bones).

For Marination:.
– Salt- 1 tsp.
– Turmeric powder- 1/4 tsp.
– Squashed pepper- 1/2 tsp.

For Making Masala Powder:.
– Black Peppercorns- 3 tsp.
– Coriander Seeds- 2.5 tsp.
– Red Chillies-3.
– Fennel seeds- 1 tsp.
– Cumin seeds- 1 tsp.

Tempering:.
– Green Cardamom- 4.
– Cloves-4.
– Cinnamon-1.
– Bay leaf-1.

Spice Powders:.
– Garam Masala Powder- 1/4 tsp.
– Squashed black pepper-1/ 4 tsp.

Other Components:.
– Onions, sliced- 2 medium (net 150 gms).
– Ginger Garlic paste- 1.5 tsp.
– Curry leaves- 10-15.
– Green Chillies sliced- 1-2.
– Tomato Paste- 100 gms fresh tomatoes blended.
– Salt- 1/4 tsp seasoning.

Preparation:.

– Take a pan and include all the products for the spice powder. Mix & dry roast on low heat for around 3 minutes. Remove to a plate and allow it to cool.
– Now add these spices to a mixer/grinder and grind it into a powder.
– Set aside and utilize 3 tsp of this spice powder.
– Peel and chop the onions. Slice the green chillies and take out the curry leaves.
– Also blend 2 little red tomatoes (100 gms) into a paste.

Marination:.

– Include the items for Marination. Mix and set aside for 30 mins.

Frying the Chicken:.

– Now heat 1.5 tbsp oil in a frying pan and add the chicken pieces.
– Fry on medium heat for 8-10 minutes till the chicken is browned. Reserve in the pan.

Process:.

– Heat 2-3 tablespoon oil in a kadhai.
– Include the entire spices and give a stir.
– Now add the chopped onions and fry on medium heat for around 7-8 mins till brown in colour.
– Add the ginger garlic paste and fry on low heat for 2 minutes till raw odor is gone.
– Now include the fried chicken with the oil, give a mix and fry on medium heat for 1-2 minutes. Add the sliced up green chillies and curry leaves, offer a mix and bhunno/sear for around 2 mins.
– Now include 3 tsp of the spice powder made earlier, offer a mix and fry on medium heat for a minute.
– Now add the fresh tomato paste (blended fresh red tomatoes) and 1/4 tsp salt.
– Mix and fry on medium heat for 2-3 mins till the masala and chicken is fried and oil separates.
– Now add 200 ml water, offer a mix and simmer on low heat for around 10 mins.
– Remove lid and include 1/4 tsp each of crushed black pepper powder and garam masala powder.
– Mix and simmer on low heat for around 2 minutes till oil separates.
– Serve hot with white rice or roti.

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