Murgh Kali Mirch (chicken with black Kampot pepper)
Ingredients
- 800 g boneless chicken meat (breasts, thighs)
- 3 tablespoons oil
- 1 teaspoon cumin seeds
- 1 teaspoon fennel
- 1 teaspoon coriander (seeds)
- 2 whole Kashmiri chillies
- ½ teaspoon turmeric
- 1 tablespoon black Kampot pepper
- 1 tablespoon coconut oil
- 1 medium-sized onion
- 1 tablespoon ginger-garlic paste
- 400 ml coconut milk
- 1 tablespoon fenugreek leaves (Greek hay)
- salt to taste
Instructions
1. Toast the black pepper in a dry pan until fragrant; once you smell it, remove it from the heat source and let it cool to room temperature. Do the same with the remaining spices, i.e., fennel, cumin seeds, coriander, and chilli, which you can toast together. Do not let the spices toast for too long to avoid burning and bitterness. Once the spices reach room temperature, coarsely crush the pepper and finely grind the other spices together.
2. In a small bowl, mix the oil, pepper, ground spices, and turmeric.
3. Cut the chicken into pieces and marinate in the prepared spiced oil for at least an hour, preferably overnight.
4. In a pot or deep pan, heat the coconut oil, sauté the onion until golden, then add the ginger-garlic paste and stir-fry together for a minute while continuously stirring. Add the marinated meat to this base mixture and sear it on high heat.
5. Reduce the heat, add the coconut milk, and cook for about 20 minutes until the meat is tender, fully cooked, and the sauce has reduced to a thicker consistency.
6. Finally, season with salt if needed.
7. Serve with rice or one of the Indian breads (flatbreads).
Enjoy your meal!
Author: Ilona Bansal Chai & Chilli
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