Kali Mirchwala Murgh - Recipe


4 chicken breasts, cut into large chunks

3 onions, finely chopped

4 ripe tomatoes, chopped finely

2 plump cloves of garlic

1 tsp ginger paste

1 tsp garam masala

1/2 tsp ground cumin

200ml yoghurt, whisked

1/2 tsp ground turmeric

2 tsp brown sugar

15g black peppercorns, crushed

3/4 tsp salt

3 tbsp rapeseed oil



Heat oil over moderate heat in a non-stick pan and sauté the onions until softened.

Add the garlic, ginger paste, garam masala, turmeric, cumin and peppercorns.

Toss for 2 minutes, then add the chicken.

Pour in the whisked yoghurt, chopped tomatoes, brown sugar and salt.

Stir and cover. Simmer over a moderate heat for 20 minutes.

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