Hyderabadi Kalimirchi Murghi

This is a simple dish with bags of flavour.  I simplified and tweaked the entire recipe as resources are still limited and I like something that does not require long hours of standing in the kitchen.  I don’t mind elaborate dishes but I always gravitate towards quick recipes.

Collect it:

Masala to grind

·        3 tsp peppercorn (if you do not like the heat, reduce it to 2 tsp)

·        1/2  tsp jeera

·        1 tsp coriander seeds

·        1 small cinnamon stick

·        1 bay leaf

·        2 cloves

·        1 cardamom

·        2 – 3 light green chillies

·        3 medium size onions, roughly chopped

·        8 cloves of garlic

·        1 bunch coriander leaves

Other ingredients

·        1/2 kg chicken

·        1 tsp garlic ginger paste

·        2 tsp lemon juice

·        Salt to taste

·        1 tsp turmeric

·        2 – 3 tbsp cooking oil

·        1 to 1.5 cup water

·        1 tbsp butter

Make it:

Grind the masala listed in the ‘masala to grind’ to a fine paste using a little water. Set aside.

Clean and wash the chicken. I used chicken with bone because it has bags of flavour. 

Marinate the chicken with the ground masala, garlic ginger paste, lemon juice and salt as required. Set aside for an hour [I normally marinate my meats overnight or a minimum of 3 hours. If you are in a hurry, the minimum is an hour so that the masalas get acquainted with each other ;)].

After the marinating, add turmeric powder. Mix well.

Heat oil in a kadai / wok.  Add marinated chicken.  Roast on high flame for five minutes. Add water. Lower the flame. Cover the kadai and cook till the chicken is tender.  Add butter. This is a relatively dry dish. Serve with naan or paratha or rice.