I have been scratching my head for a few days now to name this dish. Options I have are: Black chicken, Kali murg, Pepper chicken, Chicken with nigella seeds/ kalonji/kalo jeer. Well, call it whatever you want but let me tell you two things about this dish-
Color: Black, yes it is totally black!
Flavor: Peppery, as peppery as it can get!
Looks like Halloween is 2 months late :)
Nigella seeds/ Kalonji/ kalo jeere is not a very commonly used spice. These little black seeds have a wonderful aroma and a very unique peppery taste, more when you roast it. Add it with freshly cracked black pepper and you have Peppery black chicken.
1½ lb chicken (I always prefer thighs for my chicken preparations-soft and juicy, but you can use any)
1½ tbsp minced garlic
2 tbsp fresh ginger paste
1½ tbsp fresh cracked black pepper
1½ tbsp roasted nigella seeds/ kalonji/ kalo jeere. [Dry roast nigella seeds on a pan on medium heat for few minutes and then grind them to a powder]
1 medium onion chopped
1 tomato chopped
oil for cooking
Mariante the chicken pieces with salt for 20 mins. While the chicken in marinating, roast the nigella seeds/ kalonji/kalo jeere and grind them. Chop onions and ready the ginger, garlic and black pepper.
Heat oil in a pan and add the chopped onion. When the onion turns pink, add garlic, ginger and black pepper and stir.
When the spices are almost cooked, add the chicken and stir.
It is important to cook the chicken with the spices (in bengali we call this step koshano) without adding tomato or water. If the chicken releases water, cook till all the water has evaporated and the chicken turns brownish in color.
Add the ground roasted nigella seeds/ kalonji/ kalo jeere.
Stir well. Add the tomato. Cook till the tomato is softened, cooked and nicely incorporated with all the spices.
When the oil separates out from the spices, add a cup of water and cook the chicken with a lid on the pan.
Garnish with cilantro and serve hot with rice/ indian bread (roti, naan etc).