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Murgh Kaali Mirch    HT  MC Pakistani  70mins plus marinating

Serves 4   Hot Poultry Main Course Gluten Wheat Dairy free  Eggless Pakistan Asia  Asian

1 teasp Ginger paste
1 teasp Garlic paste
2 teasp coarsely ground Black Pepper
1 teasp White Pepper
4 Chicken Pieces
3 tbsp Oil ( or Ghee which is not dairy free)
120ml/4fl.oz. Water
2 tbsp Lemon Juice
3 Green Chillies, chopped


1. In a small bowl, mix together the ginger, garlic, salt, black pepper and white pepper.

2. Rub the paste on the chicken pieces place in a shallow dish, cover and set aside for 1 hour.

3. Heat oil in a large frying pan, add the chicken pieces and fry for 15 minutes, turning frequently.

4. Reduce the heat, add the chilies and water, cover and simmer for a further 45 minutes or until the chicken is very tender.

5. Sir in the lemon juice, cook for 1 minute and serve hot.

More Chicken Recipes  |  General Prep & Cooking Times   |  More Pakistani Recipes


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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

Related Recipes and Information

More Poultry & Game Recipes 

General Poultry & Game Prep & Cooking Times  

Game Seasons UK

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