As the winter chill settles in, there’s nothing quite like a steaming plate of comfort to warm your soul. As a staple in Assamese households, Black Pepper Chicken, locally known as “Murgir Jaal”, is a key protagonist in Assam’s gastronomic adventure. The intense heat of the black pepper not only adds a spicy kick but also releases an aromatic warmth that defies the winter chills and comforts you with a long lasting warmth. For those who relish the fiery allure of spicy cuisine, this is an absolute must-try delicacy that should not be overlooked. Check this out!

The below quantity is for 3-4 servings.

Ingredients:
Chicken: 500 gm
Potato: 2 small (cut in cubes)

For spice paste:
Black pepper: 2 -3 teaspoons
2 dry red chilies
2 -3 green chilies
1 and half inch size ginger
8-10 garlic cloves
1 onion sliced

Powder spices:
Mix 1 teaspoon of each- turmeric powder, cumin powder and coriander powder. One bay leaf (optional).

Salt as per taste
Mustard oil: 2-3 tablespoons
Fresh coriander leaves and spring onion for garnishing

Step 1: Add the above ingredients mentioned for spice paste into a blender. Add half a cup of water and make a paste.

Step 2: Heat mustard oil in a pan and add the spice paste and bay leaf. Fry until the oil is separated and the raw smell is gone. Add the turmeric, cumin and coriander powder, and stir for a minute. Add salt as per taste. Sprinkle a little water if it starts burning.

Step 3: Add chicken and potato cubes. Stir in medium heat for a couple of minutes and cover it for 4-5 minutes until the water is released from the chicken.

Step 4: After 4-5 minutes add 2-3 cups of water for the gravy. Bring it to a boil and cover with a lead. Simmer it for half an hour to 45 minutes in low flame until the chicken is tender. Keep the gravy as per your requirement.

Garnish with fresh coriander leaves and spring onions and serve hot with steamed rice.