While at it, I was honored to meet Chef Arif Qureshi who belongs to the famous Qureshi clan from Lucknow. Chef Qureshi performed a live master-class and taught us a couple of famous Awadhi inspired preparations. Thereby, I took notes from his master-class and developed the Murgh Kali Mirch recipe further with the slightest of modifications.
500 grams pre-cut Chicken in medium sized pieces (with bone)
2 Tablespoons Black Pepper Powder
2 Tablespoons Ginger-Garlic Paste
1-2 Green Chilies (grind into paste)
4-5 Tablespoons Butter
2 cups Milk
1 Teaspoon Cashew Powder
1 Teaspoon Dry Fenugreek leaves (kasuri methi)
Coriander leaves for garnish
Salt as per taste
1. Add water to a large vessel. Add 1 tbsp each of Salt and Ginger-garlic paste. Let it boil.
2. Once the water has reached boiling point, add 500 grams pre-cut Chicken in the vessel. Let it boil until the Chicken pieces are cooked. The texture of Chicken should be soft and tender.
3. In another non-stick pan add 2 tbsp Butter, 1 tbsp Ginger-garlic paste and Green Chilli paste. Saute it for 2-3 minutes, then add Milk.
4. Let the Milk boil on a medium to slow heat, and keep stirring it continuously.
5. Add more Butter depending on the consistency of gravy, and keep stirring for another 2-3 minutes.
6. Sprinkle Cashew Powder and mix it evenly.
7. Add Black Pepper Powder and Dry Fenugreek leaves. Stir until properly mixed.
8. Add the Boiled Chicken pieces to the gravy and let it boil for 2 minutes.
9. Sprinkle Salt as per taste and thickness of the gravy. Let it reduce on slow heat, depending on desired consistency of the gravy.
10. Switch off flame once done, and garnish with fresh coriander leaves.
The Awadhi-style Murgh Kali Mirch gravy can be paired best with Rotis, Naans and Rice as well.
Loved the Recipe? Do try it, and tell me how it turned out! 🙂