Ghee Morich Murgi

Most of the people have this assumption that curry making is a long and tedious process and it’s true to some extent as well. That being said...it’s also true that there are innumerable ways to make easy curries as well, the following recipe being one of them.

This Ghee Morich Murgi is not just amazing in taste...but wildly easy in its process. Without any of the traditional spices this simple yet viciously tasty chicken curry with rich and sultry texture and oozing ghee on the surface is sure to make you weak in your knees.

Melt the ghee in a pan / kadai.

Add the sliced onions to them.

Saute the onions until they become red.

Add the pieces of chicken and sprinkle some salt over them.

Add ginger - garlic paste and stir to mix.

Cook until the chicken pieces change their colour.

Add the whisked yogurt.

Stir to mix the yogurt perfectly with the chicken and the onions. 

Cook until all the moisture evaporates.

Add 1 and 1/2 cup of water and cook until the chicken is almost done.

Add the remaining ghee.

Add slit green chillies.

Add chopped coriander leaves.

Add the ground black peppercorns.

Mix everything well the curry so that all the ghee, coriander leaves and ground black peppercorns coat the chicken pieces well. Simmer until oil seperates.

Ghee Morich Murgi / Chicken curry with Black Peppercorns and Ghee

Serves 5

Ingredients:

1 kg chicken on bone, cut into medium pieces

2 onions – sliced

2 tbsp fresh ground black peppercorns

5-6 green chillies – slit into halves

A handful of fresh coriander leaves – chopped

1/4 cup thick yogurt – whisked

6 fat cloves of garlic – minced / paste

½ inch ginger – paste

Salt

¼ cup of pure desi ghee

Method:

Melt half of the ghee in a pan / kadai.

When the ghee is smoking hot add the sliced onions to them.

Sprinkle some salt over the onions and cook the onions until they become lightly golden brown.

Add the chicken pieces to them and fry the pieces until they change their colour.

Add the ginger- garlic paste and mix them well.

Cook for 2-3 minutes more.

Add the whisked yogurt. Make sure that there is no lump in that yogurt.

Mix the yogurt with the chicken and cook until all the moisture evaporates.

Add 1 and ½ cup of water to continue the cooking and cover the pan / kadai with lid.

Cook until the chicken is almost cooked.

Add the remaining ghee.

Add the slit green chillies, chopped coriander leaves and ground black peppercorns. Add black peppercorns according to your heat tolerance.

Mix everything and simmer for 2-3 minutes more or until the oil separates.

Switch off the flame and serve hot with chapatti / naan / pulao.