Chicken Maricha Pani is a spicy and flavorful dish where marinated chicken is cooked with a blend of aromatic spices including red chilies, cinnamon, coriander, and black peppercorns. The recipe includes caramelized onions, ginger-garlic paste, and a tomato puree base, resulting in a rich gravy. Finished with a tempering of crisp curry leaves in fragrant oil and garnished with fresh coriander, it’s served with lemon wedges for added zest.
Chicken Marich Pani (Chicken Pepper Fry)
Chicken Marich Pani is a spicy and flavorful dish featuring marinated chicken cooked with aromatic spices, caramelized onions, ginger-garlic paste, and a tomato puree base. It's garnished with crisp curry leaves and fresh coriander, served with lemon wedges for a tangy finish.
Ingredients
- 750 grams 750 grams (300 grams on the bone, 450 grams boneless)
First Marinade Masala:
- 20 grams ginger & garlic paste
- 1 tbsp haladi paste
- 1 tbsp salt
- 1 tbsp salt
- 1 tbsp oil
Spice Masala:
- 3 dried red chilies
- 1 cinnamon stick
- 20 gram coriander seeds
- 10 gram black peppercorns
- 2 tbsp fennel seeds
- 1-2 cloves
- curry leaves
For The Curry:
- 60 ml mustard oil
- 1 tbsp mustard seeds
- 8-10 curry leaves
- 3 dried red chilies
- 200 gram onions, finely diced
- 15 grams each of ginger & garlic paste
- 1 tsp Red mirch Powder
- 3 grams long pepper (pipli)
- 10 grams freshly ground black pepper
- 200 grams tomatoes pureed
- Coriander leaves
- Coriander leaves (for garnish)
- Lemon wedges (for serving)
Instructions
Marinate the Chicken:
- Mix all ingredients listed under the marinade, add chicken, coating the pieces well. Set aside for 2 hours.
Prepare Spice Masala:
- Dry roast all ingredients listed under Spice Masala until aromatic. Cool completely and grind to a fine powder.
Prepare Spice Masala:
- Dry roast all ingredients listed under Spice Masala until aromatic. Cool completely and grind to a fine powder.
Cook the Curry:
- Heat oil in a pan, add mustard seeds, curry leaves, and dried red chilies. When mustard seeds pop, add onions.
- Sauté onions for 15-20 minutes until they turn a nice dark brown.
- Add ginger-garlic paste, sauté for 2 minutes, splash a tablespoon of water if needed.
- Add chili powders, long pepper, freshly ground black pepper, and 15 grams of the prepared masala (bottle the rest for later use). Sauté for 1 minute.
- Add pureed tomatoes, cook over low heat until they disintegrate.
Cook the Chicken:
- Turn heat to high, add the chicken, and bhuno (sauté) for 7-10 minutes until well coated and juices are released.
- Add 1 cup of water, cover, and cook until the chicken is done. Adjust gravy consistency as needed. Taste and balance out flavors.
Final Touch:
- When ready to serve, heat 1 tablespoon of oil, add curry leaves, and fry them till crisp. Pour the tarka over the dish.
- Garnish with coriander leaves and serve with lemon wedges.
Serving Suggestion:
- Serve hot with rice, naan, or your preferred bread.