Black pepper chicken (Murgh kali mirch) with seasoned potato and cauliflower (Aloo gobhi)
Ingredients
- For the black pepper chicken
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3 tbsp vegetable oil
1 tsp peeled and finely grated root ginger
2 garlic cloves, crushed
¼ tsp salt
1 tsp coarsely ground black pepper
1 tsp ground white pepper
6 chicken breasts, boneless and skinless, cut into bite-sized pieces
1 medium onion, finely chopped
2 fresh green chillies, slit lengthways
1 tsp lemon juice
30g/1oz coriander leaves, chopped
- For the seasoned potato and cauliflower
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2 tbsp vegetable or groundnut oil
1 large Spanish onion, finely chopped
2 green finger chillies, finely chopped
2 garlic cloves, finely chopped
300g/10½oz white potatoes, peeled and cut into 2cm (¾in) cubes
200g/7oz cauliflower florets, cut into 4cm (1¾in) pieces
1 tsp turmeric
¼ tsp ground cumin
¼ tsp ground coriander
½ tsp salt
¼ tsp garam masala
1 tbsp butter or ghee
1 tsp peeled and finely grated root ginger
Preparation method
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To make the chicken, mix together one tablespoon of oil, the ginger, garlic, salt and black and white peppers, and rub the mixture into the chicken pieces.
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Cover and refrigerate for 30 minutes.
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Heat the remaining oil in a wok and fry the onion for two minutes.
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Add the marinated chicken pieces and gently stir-fry for 10 minutes.
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Add the chillies and 200ml (7fl oz) boiling water, cover and simmer for 10 minutes, until chicken is cooked.
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Stir in the lemon juice and sprinkle over the coriander leaves.
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To make the potato and cauliflower, heat the oil in a frying pan and add onions, chillies, garlic and potatoes. Fry for seven minutes or until the onion is deep yellow and translucent.
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Add the cauliflower and fry for a further three minutes until brown.
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Add the turmeric, cumin, coriander, and salt and garam masala. Stir and fry for five minutes.
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Add butter and mix, then add five tablespoons of cold water, cover and simmer for five minutes. Stir in ginger.
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Serve with the chicken.
