Keto Pepper Chicken/ Murgh Kali Mirch

Keto Pepper Chicken/ Murgh Kali Mirch

P is for Pepper #BlogchatterA2Z

Keto Pepper Chicken/ Murgh Kali Mirch is a flavourful recipe of chicken .cooked in kali mirch or black pepper which has a sharp pungent taste. the daughter asked for a keto pepper chicken. and the one I usually make is not keto so i modified it for her.  keto diet or rather, a way of life you can eat the foods that are generally considered taboo. the good foods, those with all the fats that really taste good.

the object of a keto diet is to compel your body to get into and stay in a glycogen deprived state. and maintain a mild state of ketosis (burning fats for energy). for this, you need to up the fat intake and restrict the carbs to a minimum. it is proven that get fat, not due to eating fat, but due to excessive carbs. the quantity in the recipe is for one serving only.

Keto Pepper Chicken/ Murgh Kali Mirch

back to my chicken keto pepper chicken/ murgh kali mirch is truly easy to cook . it took me just thirty minutes. it is a very popular recipe in north India. pepper is used in many dishes. my mom used kali mirch or pepper powder in most dishes. also, Kasuri methi which is a treasure house of flavours.

this Keto Pepper Chicken/ Murgh Kali Mirch is very easy and simple. the pepper powder gives a nice sharp taste to the otherwise bland gravy. usually,i use oil instead of butter and cashew paste instead of cream. but to make it keto, i used butter and cream.

for a one-pot meal try this boneless chicken biryani or this chicken spaghetti.

ingredients

200 grams chicken boneless cut into thick stripes

2 tsp freshly ground black peppercorns

2 tbsp butter

1 tsp garam masala powder

2 tbsp yoghurt

2 green chillies, finely chopped

1 tbsp ginger-garlic paste

1 medium onion, finely chopped

½ tsp cumin powder

1 tsp kasoori methi

2 tbsp fresh cream

himalayan natural pink salt to taste

1 tbsp chopped fresh coriander

fresh mint sprigs for garnish

method

i did not have boneless chicken at home so i boiled regular chicken. shred and marinate the chicken.

just one tablespoon butter, garam masala powder; 1/2 teaspoon crushed black peppercorns. add yoghurt. set aside to marinate while I prepared the gravy.

firstly, heat butter in a pan, add the ginger-garlic paste, green chilies, saute well.

Next, add the onion. sauté on medium heat until golden brown

Now, add the cumin powder, remaining garam masala, remaining crushed peppercorns, kasuri methi and mix well.

Subsequently, sprinkle little water and cook for a minute. transfer to a hand blender (it is very handy). make a smooth paste.in the same pan, add the marinated chicken.

sear on high heat until it is done. once cool, shred the chicken (if you are using boneless then you can skip this step..add the marinated boneless chicken to the pureed gravy)

Finally, transfer the pureed gravy to the pan. add the chicken and cook for five minutes. the chicken imbibes all the flavours.

add the Himalayan natural salt and mix well. transfer into a serving bowl. garnish with the cream, pepper powder and coriander.

serve the Keto Pepper Chicken/ Murgh Kali Mirch, hot. my daughter just ate this bowl of peppery chicken curry as it is. wheat or rice is a no-no in Keto.

but when it is served with roti, nan or rice, it is a foodie delight.