Chicken Kali Miri Recipe 🤤❤️

Ingredients

• 1 kg Chicken Pieces (bone‑in or boneless, trimmed)
• 1 cup Plain Yogurt (full‑fat, unsweetened)
• 2 tsp Black Pepper Powder (heaped, freshly ground if possible)
• 0.5 tsp Salt (kosher or table salt)
• 5 tbsp Vegetable Oil (for cooking the chicken)
• 2 pcs Onion (medium, sliced)
• 8 cloves Garlic (peeled)
• 1 inch Ginger (peeled and chopped)
• 5 pcs Green Chili (slit lengthwise)
• 1 pcs Lemon (cut into wedges for finishing)
• 1 bunch Fresh Coriander (chopped)
• 3 cup All-Purpose Flour (sifted)
• 0.25 tsp Salt (for dough, pinch)
• 1 tsp Honey (optional; can substitute with sugar)
• 0.5 cup Plain Yogurt (for paratha dough)
• 2 tsp Oil (for dough)
• 2 tbsp Oil (for cooking parathas)
• 1 tbsp Desi Ghee (optional, for folding layers)

Instructions

1. Marinate Chicken

   In a large bowl combine 1 cup yogurt, 2 heaped teaspoons black pepper powder, and 0.5 tsp salt. Add 1 kg chicken pieces, mix until fully coated, cover, and refrigerate for 1 hour.

   Time: PT1H15M

2. Make Spice Paste

   Slice the onions, peel the garlic, chop the ginger, and slit the green chilies. Place all into a blender and pulse to a coarse paste without adding water.

   Time: PT10M

3. Fry Onions and Spice Paste

   Heat 4‑5 tbsp oil in a pan over medium heat. Add the blended paste and sauté until the oil separates and the mixture turns aromatic, about 5 minutes.

   Time: PT5M

   Temperature: Medium

4. Add Chicken and Cook

   Add the marinated chicken to the pan, stir well with the spice base, and cook for 2 minutes. Pour in the residual yogurt liquid, cover, reduce heat to medium‑low, and simmer for 12 minutes until the chicken is cooked through.

   Time: PT14M

   Temperature: Medium

5. Finish and Garnish

   Uncover, squeeze the lemon wedge over the chicken, sprinkle chopped coriander and a pinch of extra black pepper. Stir briefly and remove from heat.

   Time: PT2M

6. Make Paratha Dough

   In a mixing bowl combine 3 cup all‑purpose flour, a pinch of salt, 1 tsp honey (or sugar), 0.5 cup yogurt, and 2 tsp oil. Knead into a soft, non‑sticky dough. Drizzle a little oil over the surface, cover, and let rest for 30 minutes.

   Time: PT35M

7. Shape Lachha Parathas

   Divide the rested dough into 6 equal balls. Roll each ball into a thin oval, brush lightly with oil, fold from both sides toward the center to create pleats, then gently roll again to a medium thickness.

   Time: PT10M

8. Cook Parathas

   Heat a tawa or skillet with a few drops of oil over medium‑high heat. Place a rolled paratha, cook 1 minute until bubbles appear, flip, drizzle a little oil, and cook another minute until golden brown spots appear on both sides. Press gently with a cloth to separate layers, then keep warm.

   Time: PT10M

   Temperature: Medium-High

9. Serve

   Plate the hot Chicken Kali alongside the freshly cooked Lachha Paratha. Garnish with extra lemon wedges if desired and enjoy immediately.

   Time: PT2M

Nutrition Facts

Calories

500

Protein

30 g

Carbohydrates

45 g

Fat

20 g

Fiber

3 g