Sunday, August 14, 2016

Murgh Kali Mirch

Today we are a free nation but we are slaves to ourselves, our egos, our arrogance and our politics.

Just because of this slavery we have become rotten to the core and we have turned this beautiful country aka Pakistan in to a lesser beautiful country.

We're not even human enough to admit our own mistakes and try for the sake of good. We just go on with the flow being our useless selves and we just blame everything on our elders or this country.

Pakistan Zindabad! and it will always be Zindabad but we the people need to change our attitudes. We need to take care of each other because the future brings along more problems than before and only unity among us will tackle these problems.

Enough said...

Let's move on to today's recipe which is a creamy and a peppery boneless chicken treat. The base of this recipe is cashew nut paste and it is extremely easy to make.

This is called Murgh Kali Mirch. *drops mic*


500 grams boneless chicken cut into thick stripes

3 teaspoons crushed black peppercorns and more for garnish

3 tablespoons oil

1 teaspoon garam masala powder

¾ cup yogurt

1 inch ginger piece, finely chopped

3 green chilies, finely chopped

1 tablespoon ginger-garlic paste

2 medium onions, finely chopped

1½ teaspoons cumin powder 

1 teaspoon kasoori methi powder

¼ cup cashew nut paste

Salt to taste

1 tablespoon chopped fresh coriander

mint sprigs for garnish

If you don't know how to make cashew nut paste then just add cashews in a grinder with 4 tablespoons of water. Press grind and it will turn in to a paste. That is it people.

We need to marinate the chicken first by putting some half the garam masala and half the crushed black pepper on the chicken.

Add yogurt and mix properly. Keep it aside.

Now heat up oil in a non-stick pan on medium heat. Add green chilies and chopped ginger.

Fry for 2 minutes and add ginger garlic paste.

Now add the chopped onions and fry until they get translucent.

Add cumin powder, the remaining garam masala and the remaining black pepper.

Add quarter glass of water and cook it till the masalas are properly mixed.

Add the marinated chicken and cook it for 3-4 minutes on high heat.

Add the cashew nut paste and mix it really well.

Add one cup of water and bring it to a boil.

Lower the heat and cover the pan.

Simmer it for 5-7 minutes.

Uncover and Murgh Kali Mirch is ready to serve.

Garnish it with chopped coriander leaves, a bit of crushed black pepper and sprigs of mint.

Have it with roti, naan or any of your favorite desi bread.


  1. I'm going to have to try this soon, your chicken malai handi is my four year olds absolute favourite! Thank you for the recipes!

    1. You are most welcome Rimsha. Do let me know how this one turns out. God Bless


Featured Post

Stir Fried Chicken Cashew Nuts

It is winter season and I am having my first experience with negative temperatures. So, I keep two things close to me, one of them is sea f...