keto pepper chicken/ murgh kali mirch
Ingredients
Instructions
  1. i did not have boneless chicken at home so i boiled regular chicken. shred and marinate the chicken with one tablespoon butter, garam masala powder; 1/2 teaspoon crushed black peppercorns and yoghurt. set aside to marinate while you prepare the gravy.
  2. heat butter in a pan, add the ginger-garlic paste, green chillies, sauté well.
  3. add the onion and sauté on medium heat until golden brown
  4. add the cumin powder, remaining garam masala, remaining crushed peppercorns, kasuri methi and mix well. 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)
  5. transfer the pureed gravy to the pan and add the chicken and cook for five minutes so that the chicken imbibes all the flavours.
  6. add the Himalayan natural salt and mix well. transfer into a serving bowl .and garnish with the cream, pepper powder and coriander.
  7. serve the keto pepper chicken/ murgh kali mirch, hot.my daughter just ate this bowl of peppery chicken curry just as it is is. no wheat or rice in keto. but when it is served with roti, nan or rice, it is a foodie delight.
Recipe Notes

1.If not doing Keto reduce butter & cream

2. Reduce pepper for less spice

3.Use boneless chicken preferably