Black pepper chicken (Murgh kali mirch) with seasoned potato and cauliflower (Aloo gobhi)
Juicy chicken breast is infused with crushed black and white pepper, ginger, garlic, and fresh coriander for a bold, aromatic kick. Paired with lightly spiced cauliflower, this vibrant dish is both wholesome and comforting. Finish with a squeeze of fresh lemon juice right before serving to brighten the warm spices.
Ingredients
- Vegetable oil45 ml
- Garlic2 კბილი
- Lemon juice60 ml
- water275 ml
Instructions
11 steps- 1
To make the chicken, mix together one tablespoon of oil, the ginger, garlic, salt and black and white peppers, and rub the mixture into the chicken pieces.
- 2
Cover and refrigerate for 30 minutes.
- 3
Heat the remaining oil in a wok and fry the onion for two minutes.
- 4
Add the marinated chicken pieces and gently stir-fry for 10 minutes.
- 5
Add the chillies and 200ml (7fl oz) boiling water, cover and simmer for 10 minutes, until chicken is cooked.
- 6
Stir in the lemon juice and sprinkle over the coriander leaves.
- 7
To make the potato and cauliflower, heat the oil in a frying pan and add onions, chillies, garlic and potatoes. Fry for seven minutes or until the onion is deep yellow and translucent.
- 8
Add the cauliflower and fry for a further three minutes until brown.
- 9
Add the turmeric, cumin, coriander, and salt and garam masala. Stir and fry for five minutes.
- 10
Add butter and mix, then add five tablespoons of cold water, cover and simmer for five minutes. Stir in ginger.
- 11
Serve with the chicken.
Nutrition
1 serving ≈ 300 g
Nutrition values are estimates. - means data is unavailable.
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