Murgh Kalimirch Recipe – Easy and Authentic Indian Cuisine

Murgh Kalimirch

BonGappétit ‘s new blog post is here again to help you make your ideal Sunday cuisine with a new chicken recipe that is so delicious and easy that you will end up licking your plates away!No Kidding! Chicken also known as Murgh is widely cooked in Indian cooking as we all know.So, here’s a chicken dish that is very simple and easy to cook.

A quick Introduction : “Chicken Kalimirch” or “Murgh Kalimirch” is a spicy thick gravy recipe cooked with fresh cream, loads of freshly crushed black peppercorn and cashew nuts. It tastes spicy and sweet, the chicken cooked in this gravy is juicy and tender and the time and the ingredients it takes to cook this dish is minimal. The recipe is very rich in its thick gravy flavor and yet very simple in its taste. Honestly, the pictures in here isn’t doing any justice to the dish that we cooked, it is so scrumptious and lip smacking that I can only insist you’all to try this recipe on your own to believe my words. Best served with plain rice or roti but we Bengalis as you’all know prefer rice over anything.

Murgh Kalimirch

Course : Main

Taste : Sweet and Spicy

Cooking Time : 15-20 mins. approx.

*Main Ingredients*

Full Ingredients :

Boneless Chicken pieces750 gm
Curd1 teacup
Fresh Cream7-8 tbsp
Butter1 tbsp
Black Peppercorn Powder1 tbsp
Garam Masala Powder1 tbsp
Cumin Powder1 tbsp
Coriander Powder1 tbsp
Kasoori methi Powder (dried fenugreek leaves)1 1/2 tbsp
Green Chilies2-3
Onions (finely chopped)1 large
Ginger shreds/paste1 tbsp
Garlic shreds/paste1 tbsp
Cashew nut paste/powder6-7 tbsp
Salt1 tbsp/ As Per Taste
Sugar1/2 tsp
Arrowroot Powder (Optional)1 tsp
Coriander leaves For Garnish
Crush Black PeppercornsFor Garnish
*tbsp- tablespoon, tsp- teaspoon*

For Chicken Marination :

Boneless Chicken Pieces750 gm
Curd (homemade)1 teacup
Black Peppercorns1 tbsp
Garam Masala Powder1 tbsp
Vegetable oil2-3 tbsp
Salt1 tbsp
*Marination Ingredients*

Preparation :

  • Mix and Marinade the chicken with 2-3 tablespoon oil, garam masala powder, crushed black peppercorns, curd and salt. Set aside and refrigerate to marinate for fifteen minutes.
*Marination Ingredients*
*Mix and Marinade*
*Refrigerate to marinate*
  • Bake the marinated Chicken pieces in a preheated oven for 7-8 minutes. This makes the chicken very soft and ready to be properly cook in the gravy.
*Baked Chicken Pieces*

How to Cook :

  • Step 1 : Heat oil in a nonstick pan (we prefer wok). Add ginger-garlic paste, green chillies and mix well. Sauté for a few seconds till it releases an aroma.
  • Step 2 : Add the finely chopped onions and sauté on medium heat till translucent.
  • Step 3 : Add 1 tbsp cumin powder, 1 tbsp coriander powder, 1 tbsp garam masala powder, 1 tbsp peppercorn powder, kasoori methi powder and mix well. Cook for a minute.
  • Step 4 : Add the cashew nut paste/powder, salt and sugar. Mix well.
  • Step 5 : Add the marinated chicken and sear on high heat for two to three minutes.(since the chicken is already baked, it won’t take much time to cook)
  • Step 6 : Add one cup water and 1 tbsp butter, mix, cover and cook on medium heat for five to eight minutes.
  • Step 7 : Add 7-8 tbsp fresh cream and mix well. Turn off the flame. (Optional: Mix 1 tsp Arrowroot Powder and 1 tbsp water in a bowl and pour in to make the gravy thick)
  • Step 8 : Serve hot garnished with crushed black peppercorns and chopped coriander.
Murgh Kalimirch

This recipe is super delicious and very easy to cook. Making this recipe takes a very lil’time and efforts. So, go ahead and please try making this amazing recipe on your own and share your views in the comment sections below.

Murgh Kalimirch

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3 Comments Add yours

  1. Kate says:

    I love indian cuisine so I will definitely try your recipes. I’d like to expand my knowledge of that cuisine so thank you for posting them 🙂

    Liked by 1 person

    1. BonGappétit says:

      Thank You so much. Yes, you should definitely try this delicious recipe at home!


  2. Testy My son makes chicken roasted very testy


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