Morich Chicken Recipe

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

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• Garlic Chicken Curry
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Morich Chicken Recipe

Today I will share a very interesting dish that is MorichChicken Recipe / Black Pepper chicken/ Gol morich Murgi; the name itself sayshow hot it would be, but you can adjust the hotness with your choice, moreoveradding curd and cashews will reduce the hotness. Here I am using all the morich ike gol morich (black pepper), green and red chili.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course chicken

Cuisine Indian

Servings 4

Calories

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

Video