Black Pepper Tikka Karahi by Chef Maeda Rahat

Black pepper tikka from pakladies on Vimeo.

Black Pepper Tikka Karahi
Chicken thigh pieces – 4
Onion – 1
Green chilli – 4 to 5
Garlic – ½
Ginger piece – 1 inch
Yogurt – (hung) 1 cup
Black pepper – 1 tbsp
Capsicum – 1
Cream – 3 tbsp
Clove powder – ¼ tsp
Cardamom powder – ¼ tsp
Salt – to taste
Oil – 4 tbsp


Make deep cuts on thigh pieces. Make a paste of green chilli, ginger and garlic. Fry onion in oil until it’s brown and make paste with the little bit of water. Now, in a bowl, add yogurt, black pepper, onion paste and green paste, mix well and dip thigh pieces in this mixture. Just coat and fry in hot oil on high heat, just to give colour. Then put the pieces in the yogurt mixture, take them out and put them back in, then leave it for an hour to 2 hours. Then in the same oil put chicken pieces along with all the marination and cook on low heat until it’s done. At the end of cooking, add chopped capsicum (optional), and cover for 2 minutes. Then mix cardamom powder, clove powder and cream and pour this mixture in tikkas, cover and cook on dum for more 5 minutes. Serve hot with salad and chutni.

Kali Mirch Ki Karahi


Chicken – 1 kg
Tomato – 6
Green chillies – 5
Red crushed chilli – ½ tsp
Freshly ground black pepper – 1 tbsp
Salt – to taste
Ginger flaks – 2 tbsp
Fenugreek leaves – ½ tsp


Take a wok, put oil and add chopped tomatoes and salt, cook on a bit high heat until the tomatoes soften. Then add red crushed chilli, chicken and black pepper and green chillies, fry well. Cover and let it cook until the chicken is done well. Then fry until the water dries. Then add fenugreek leaves and black pepper and cook on dum for 5 minutes. Serve with green chillies and ginger flakes.

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