Murgh Kali Mirch

Name: Murgh Kali Mirch
Yield: Serves 4
Cuisine: Indian recipes
Ingredients: 2 tbsp vegetable oil; 2 medium onions, sliced; 2 green chillies, deseeded and sliced; 8 fresh or dried curry leaves (Waitrose stocks the dried variety); 1 green pepper, deseeded and sliced; 4 garlic cloves, sliced; 2 tbsp Patak’s Madras Paste; 450g chicken, cut into strips; 1 tsp crushed black peppercorns

Published: 31 Oct 05
Updated: 18 Mar 24

Test kitchen approved

This Murgh Kali Mirch recipe, or pepper chicken, is an Indian dish that is quick and easy to make.

Serves 4
Ready in 30 minutes

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Ingredients

2 tbsp vegetable oil
2 medium onions, sliced
2 green chillies, deseeded and sliced
8 fresh or dried curry leaves (Waitrose stocks the dried variety)
1 green pepper, deseeded and sliced
4 garlic cloves, sliced
2 tbsp Patak’s Madras Paste
450g chicken, cut into strips
1 tsp crushed black peppercorns

Method

Heat the oil in a frying pan over a medium heat. Fry the onions, chillies, curry leaves, green pepper and garlic until softened. Stir in the paste and fry for 1 minute. Add the chicken and fry for 10-15 minutes. (If the mixture looks a little dry, add a few tablespoons of water.) Season with salt and stir in the peppercorns.
Serve the pepper chicken with steamed basmati rice.

Recipe from November 2005 Issue

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