Morich Chicken Recipe / Black Pepper Chicken/ Gol morich Murgi
Today I will share a very interesting dish that is Morich Chicken Recipe / Black Pepper chicken/ Gol morich Murgi; the name itself says how hot it would be, but you can adjust the hotness with your choice, moreover adding curd and cashews will reduce the hotness. Here I am using all the morich like gol morich (black pepper), green and red chili.
It takes a little long time to cook so that the chicken can absorb the flavor of pepper, chilies, and curd; that one can come to know while biting the chunks. As the chicken breasts are taking a little more time to cook, so I prefer to take this. (If you take leg pieces they may be separated from the bones)
The equipment required for this recipe is
Blender
Mixing bowl
Frying pan with lid or kadai
The ingredients required are
Chicken: I prefer to choose breast pieces for this recipe, and the chunks are a little big, so it should not be over-boiled as this recipe takes a little longer time to cook.
Morich powder-Here I have taken black pepper, fennel seeds, and fenugreek seeds; after making powder I added red and green chili and blended again.
White paste: for making the thick gravy you need ½ cup curd and cashews to make a thick paste
Marinating: For marinating I used ½ tbsp turmeric powder, salt to taste, 1 tbsp ginger paste, and ½ cup curd.
Gravy: You need 2 onions cut into small pieces, 2 tbsp oil, ginger garlic paste, and the white paste for the gravy
Whole spices: bay leaf, cinnamon, and cardamom you need to temper.
For garnishing you required Chopped coriander leaves
How to make Morich Chicken Recipe / Black Pepper Chicken/ Gol morich Murgi
Take a blender jar and add black pepper, Funnel seeds, and fenugreek seeds and make a coarse powder
Now add green chili and red chili and make a fine powder
Again take a blender jar and add curd and cashews and make a smooth paste
Now for marinating the chicken, take a large mixing bowl and put the washed and cleaned chicken chunks, add turmeric powder, salt, ginger paste, and curd
Rub the chicken chunks well and keep them aside for one hour
Heat oil in a pan, and add bay leaf, cardamom, and cinnamon, stir them for a minute
Now add the chopped onions, and stir them till they become translucent
Add ginger garlic paste and sauté them for a minute
Add the chicken with marinating, and cook for 3-4 minutes on high flame
Now add the curd-cashew paste, mix them and cover the lid and allow them to cook for 10 minutes on low flame
Open the cover after 10 minutes and add the pepper-chili powder.
Mix them well, and again cover the lid for 5 minutes to cook the chicken with the pepper and chilies
Open the cover and mix them well and add a pinch of cardamom-cinnamon powder, and turn off the flame
Garnish with chopped coriander leaves
Transfer them to a serving plate and serve hot with roti or paratha
My other related posts are
- Delicious Handi chicken
- Delicious Chili Chicken
- Yummy Palak Chicken
- Afghani Chicken
- Dahi Chicken
- Garlic Chicken Curry
- Rajasthani Laal Murgh
- Lahori Chicken
- Tandoori Flavoured Chicken
- Chicken Do Pyaza Recipe
- Chicken Almond
- delicious malai murg
- peyajkoli diye murgir jhol
- roasted cashew chicken
- delicious ol chicken paturi
- mouth-watering kosha murgi
- delicious chicken dak bungalow
- spicy ol chicken/Yum chicken
- Chicken Tikka Masala
- Chicken curry with coconut
- chicken lajawab
- spring garlic chicken
Morich Chicken Recipe
Equipment
- blender
- mixing bowl
- A kadai or a fry pan
Ingredients
- 500 gm Chicken
- 2 tbsp Pepper
- 1/2 tbsp fenugreek seeds
- 2 tbsp funnel seeds
- 1 cup curd
- 1/2 cup cashew
- 1/2 tbsp turmeric powder
- 1 tbsp ginger paste
- 1 tbsp ginger-garlic paste
- 2 Cardamom
- 1/2 inch Cinnamon Stick
- 2 Onion (chopped)
- 1 bay leaf
- 2 tbsp oil
- 2 tbsp coriander leaves
- salt
Instructions
- Take a blender jar and add black pepper, Funnel seeds andfenugreek seeds and make a coarse powder
- Now add green chili and red chili and make a fine powder
- Again take blender jar and add curd and cashews and make asmooth paste
- Now for marinating the chicken, take a large mixing bowl andput the washed and cleaned chicken chunks, add turmeric powder, salt, gingerpaste and curd
- Rub the chicken chunks well and keep them aside for one hour
- Heat oil in a pan, and add bay leaf, cardamom and cinnamon,stir them for a minute
- Now add the chopped onions, and stir them till they become translucent
- Add ginger garlic paste and sauté them for a minute
- Add the chicken with marinating, and cook for 3-4 minutes inhigh flame
- Now add the curd-cashew paste, mix them and cover the lidand allow them to cook for 10 minutes in low flame
- Open the cover after 10 minutes and add the pepper-chilipowder.
- Mix them well, and again cover the lid for 5 minutes to cookthe chicken with the pepper and chilies
- Open the cover and mix them well and add a pinch of cardamom-cinnamonpowder, and turn off the flame
- Garnish with chopped coriander leaves
- Transfer them to a serving plate and serve hot with roti orparatha