Shaswati
Kali Mirch Chicken Tikka is a delicious and popular Indian appetizer or main course dish. “Kali Mirch” translates to “black pepper” in English, which refers to the prominent use of black pepper in this recipe. Kali Mirch Chicken Tikka is a delightful dish that brings together the smoky flavors of grilled chicken with the boldness of black pepper, resulting in a mouthwatering culinary experience.
INGREDIENTS
1cup-240ml; 1tablespoon – 15ml ; 1teaspoon – 5ml;
Ingredients for marinate the chicken:
– Boneless chicken – 300g
– Hung curd – 1/2 cup
– Black pepper powder – 1/2 tsp
– Chicken masala – 1/2 tsp
– Cumin powder – 1/2 tsp
– Coriander powder – 1/2 tsp
– Chilli flakes – 1/4 tsp
– Ginger garlic paste – 1 tbsp
– Nutmeg powder – a pinch
– Green chilli – 3 pieces
– Coriander leaves – ½ cup
– Salt to taste
– Butter or oil (for brushing and frying)
– Skewers (for skewing the chicken pieces) – 6 pieces
– Charcoal (for adding a smoky flavor to the cooked chicken)
– Ghee – 1 tsp
How to make kali mirch chicken tikka
1. In a blender, add coriander leaves and green chillies. Blend them together until you get a smooth paste. Set aside.
2. To marinate the chicken, in a mixing bowl, add boneless chicken pieces. Add hung curd, black pepper powder, chicken masala, cumin powder, coriander powder, chilli flakes, ginger garlic paste, nutmeg powder, chilli and coriander paste, and salt.
3. Mix well, ensuring all the chicken pieces are coated with the marinade. Cover the bowl and let the chicken marinate in the refrigerator for at least 2 hours.
4. Preheat a grill or tawa (flat pan) over medium heat. To fry or grill the chicken.
5. Take the skewers and thread the marinated chicken pieces onto them. Place the skewers on the preheated grill or tawa. Brush the chicken with some butter or oil.
6. Cook the chicken on each side until it is golden brown and cooked through. Brush the chicken with butter or oil occasionally to keep it moist.
* You can also cook the chicken in a preheated oven at 180°C (350°F) for about 15-20 minutes or until cooked.
7. Add a smoky flavor, remove the skewers from the chicken tikka in a separate small bowl.
8. Now heat a piece of charcoal over direct flame until it becomes red hot. Place the hot charcoal in a small heatproof bowl. Place the bowl with the charcoal on top of the cooked chicken.
9. Now drizzle a few drops of ghee over the hot charcoal. Immediately cover the chicken with a lid or aluminum foil to trap the smoke. Let it sit for 5-10 minutes to allow the smoke to infuse into the chicken.
10. Serve the Kali Mirch Chicken Tikka hot as an appetizer or with naan, roti, or rice. Garnish with fresh coriander leaves and serve with mint chutney or any desired accompaniment.
Enjoy your delicious Kali Mirch Chicken Tikka!
Here, you can read it in Bengali – কালী মির্চ চিকেন টিক্কা
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