Keto Murgh Kali Mirch or Keto Pepper Chicken is a flavourful recipe of Chicken cooked in Kali Mirch or black pepper which has a sharp taste. The daughter asked for a keto pepper chicken and the one I usually make is not keto but then I modified it and cooked it for her. Again a little about keto diet or rather, it’s a way of life; in Keto, you can eat the foods that are 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.
Back to my chicken….Murgh Kali Mirch is truly an easy to cook dish and I prepared it within thirty minutes. It is a very popular recipe in North India where pepper is used in many dishes.My mom used Kali Mirch or pepper powder in most dishes as well as Kasoori methi which are a treasure house of flavours and we all just lapped them up.
This Keto Murgh Kali Mirch or Keto Pepper Chicken is very easy, simple and pepper powder gives a nice sharp taste to the otherwise bland gravy. I use oil instead or butter and cashew paste instead of cream usually but to make it keto, I used butter and cream.
Recipe for KETO MURGH KALIMIRCH or PEPPER CHICKEN
200 grams chicken boneless cut into thick stripes
2 teaspoons freshly ground black peppercorns
2 tablespoons butter
1 teaspoon garam masala powder
2 tbsp yoghurt
2 green chillies, finely chopped
1 tablespoon ginger-garlic paste
1 medium onion, finely chopped
½ teaspoons cumin powder
1 teaspoon kasoori methi
2 tbsp fresh cream
Himalayan Natural Salt to taste
1 tablespoon chopped fresh coriander
A few fresh mint sprigs for garnish
I did not have boneless chicken at home so I used regular chicken and then shredded it. 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.
Heat butter in a pan, add the ginger-garlic paste, green chillies, sauté well.
Add the onion and sauté on medium heat until golden brown
Add the cumin powder, remaining garam masala, remaining crushed peppercorns, kasoori methi and mix well. Sprinkle little water and cook for a minute. Transfer to a hand blender (it is very handy) and make a smooth paste.In the same pan,add the marinated chicken and sear on high heat until it is done. Once cool, shred the chicken (if you are using boneless then you can skip this step and add the marinated boneless chicken to the pureed gravy)
Transfer the pureed gravy to the pan and add the chicken and cook for five minutes so that the chicken imbibes all the flavours.
Add the Himalayan natural salt and mix well. Transfer into a serving bowl and garnish with the cream, pepper powder and coriander.
Serve the Murgh Kali Mirch or Keto Pepper Chicken hot.My daughter just ate this bowl of peppery chicken curry just as it is as she doesn’t eat wheat or rice but when it is served with Roti, Nan or Rice, it is a foodie delight.
Disclaimer: This post contains affiliated link. Check here to see disclosure.