I remember back in the days… I used to go with my family to Karahi place in Cantt, Lahore called “Zakir Karahi”
One of the top best karahi places in Lahore…
they used to make this Kali mirch chicken karahi (black pepper) and man it was just finger-licking good!
While making Chicken Karahi, I thought to add the black pepper twist to it…and worked! Everyone in my family loved it! Please do try it and I would love to hear your feedback xx
Ginger/Garlic paste – 2 tbsp
Tomatoes – 2 large (chopped)
Cumin seeds – 1tbsp roasted n crushed
Black pepper – 2 tbsp freshly grind
Salt – as per your taste
Lemon juice – 2 tbsp
Green chillies – 2
Oil – 4 tbsp
Coriander – for garnishing
Ginger – for garnishing
Heat the oil, add ginger and garlic paste. Mix and cook till it changes colour. Then add the chicken pieces. Keep the heat medium. Keep stirring and cook till the chicken changes colour. Add salt and cook till oil separates! I call it “keep bhoonofying till oil separates”
Squeeze in the lemon juice. Add green chillies cut in half. Cook for few minutes.
Add roasted cumin seeds powder and cover the pan with a lid.
Here can I please mention that try not to use cumin powder. The smell and taste of roasted cumin seeds and then grinding them is just lush! The reason why we put the lid on is so that the cumin seeds flavour infuses with the chicken. Keep the heat low.
After like 7/8 minutes, add the tomatoes! Mix well and let it cook for another 10 minutes.
Add freshly ground black pepper, mix well.
If you want more gravy, you can add 1/2 cup water.
Garnish with coriander leaves!
Enjoy the yummy and delicious black pepper chicken karahi!