Introduction:
Chicken Kali Mirch Kebab is a delicious and aromatic dish that highlights the robust flavor of black pepper. This Indian kebab is known for its subtle spiciness, balanced with creamy and rich undertones. Perfect as an appetizer or a part of a main course, these kebabs are easy to prepare and make for a crowd-pleasing dish that pairs well with a variety of sides and chutneys. Whether you're hosting a dinner or looking for a flavorful snack, Chicken Kali Mirch Kebab is sure to be a hit.
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Ingredients:
500g boneless chicken, cut into bite-sized pieces
2 tablespoons lemon juice
1 teaspoon salt (adjust to taste)
1 tablespoon black pepper, coarsely ground
2 tablespoons fresh cream
2 tablespoons hung curd (thick yogurt)
1 tablespoon ginger-garlic paste
1 teaspoon garam masala
1 teaspoon coriander powder
1 teaspoon cumin powder
1 teaspoon kasuri methi (dried fenugreek leaves), crushed
2 tablespoons gram flour (besan), lightly roasted
1 tablespoon fresh coriander leaves, finely chopped
1 tablespoon fresh mint leaves, finely chopped
2 tablespoons ghee or butter for basting
Instructions:
1. Preparing the Chicken:
Wash and pat dry the chicken pieces.
Marinate the chicken with lemon juice and salt, and let it sit for 15 minutes. This helps tenderize the chicken and adds a slight tangy flavor.
2. Preparing the Marinade:
In a mixing bowl, combine fresh cream, hung curd, and ginger-garlic paste.
Add the coarsely ground black pepper, garam masala, coriander powder, and cumin powder. Mix well.
Incorporate the roasted gram flour into the mixture. This helps to bind the marinade and adds a slight nuttiness.
Stir in the crushed kasuri methi, chopped coriander, and mint leaves. Ensure everything is well combined.
3. Marinating the Chicken:
Add the chicken pieces to the marinade, making sure they are fully coated.
Cover the bowl with cling film or a lid and refrigerate for at least 1-2 hours. For best results, marinate overnight to allow the flavors to deeply penetrate the chicken.
4. Cooking the Chicken:
Grilling:Preheat your grill or oven to 200°C (390°F).
Lightly grease the grill grates or a baking tray.
Thread the marinated chicken pieces onto skewers (optional) and place them on the grill or tray.
Cook for 12-15 minutes, turning halfway through, until the chicken is cooked through and has a nice char on the outside.
Baste the kebabs with ghee or butter halfway through grilling to enhance the flavor and keep them moist.
Pan Frying:
Heat a non-stick pan or tawa over medium heat. Add a little oil or ghee.
Place the marinated chicken pieces on the pan, ensuring they don’t overlap.
Cook on medium heat for 10-12 minutes, turning occasionally, until the chicken is golden and cooked through.
5. Serving:
Once cooked, remove the kebabs from the grill, oven, or pan, and let them rest for a few minutes.
Serve hot with mint chutney, lemon wedges, and onion rings.
These kebabs pair well with naan, roti, or as a side dish with a main course.
Conclusion:
Chicken Kali Mirch Kebab is a dish that combines the warmth of black pepper with the richness of creamy ingredients, resulting in a perfectly balanced flavor. These kebabs are tender, juicy, and have a subtle kick that makes them irresistible. Whether you're serving them at a party or enjoying them as a meal, Chicken Kali Mirch Kebab is sure to impress with its simplicity and deliciousness. This recipe is a wonderful way to experience the traditional flavors of Indian cuisine, with a peppery twist that will leave you wanting more.
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