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Murgh with Zeera and Kali Mirch (Chicken with Cumin and Black Pepper) - Recipe

Murgh with Zeera and Kali Mirch (Chicken with Cumin and Black Pepper) is an Indian recipe for a tasty chicken meal. The flavors of the spices are adding an exotic touch to this delicious recipe. Recipe submitted by Nikhathnadeem

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  • Level: Medium
  • Preparation time: 20 minutes
  • Total time: 25 minutes
  • Yield: 4 servings


  • Whole Chicken (cut in pieces)

    2 lb
  • Onions (finely chopped)

  • Tomatoes

  • Coriander Leaves

    1 bunch
  • Chili Powder

    1 tsp
  • Coriander Seeds (Dhania)

    1 tsp
  • Turmeric

    1/2 tsp
  • Ginger Paste

    1 tbsp
  • Garlic Paste

    1 tbsp
  • Cumin Seeds

    to taste
  • Oil

    3 tbsps
  • Salt

    to taste
  • Black Pepper

    black to taste
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Cooking Directions:

Clean, wash, drain, skin and cut in pieces the chicken (murgh).

In a large frying pan (if you have it use a Kadai or Karahi) add the oil and wilt the finely chopped onions until soft.

When the onions are ready, add the ginger and garlic paste and let fry for one minute.

Add the chicken and half cup of water. Add the turmeric powder and adjust of salt.

Cover and bring to a rolling boil. When the water is boiling, remove the lid and let dry on medium heat, stirring occasionally.

Add then the chili and coriander (dhanya) powder.

Add the finely chopped tomatoes and the minced coriander leaves.

Add another half cup of water, cover and simmer again. Remove the lid when the water boils. Let evaporate the excess of liquid.

Remove the chicken from heat. Add one teaspoon of crushed jeera kali mirch (Cumin seeds and black pepper).

Serve with chapati flat bread or steamed rice.

Recipe submitted by Nikhathnadeem

thank you! from the happy stove team.
Murgh with Zeera and Kali Mirch (Chicken with Cumin and Black Pepper) is tagged as:
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