Chicken Kali Mirch (Black Pepper Chicken Curry) is a delicious Indian chicken curry loaded with black pepper. Serve this rich and creamy curry with Lachha Paratha or Naan for an indulgent meal (gluten-free).
Here are a few more chicken curry recipes that you may like – Restaurant Style Kadai Chicken, Malai Chicken Curry, North Indian Boneless Chicken Curry, Doi Murgi, Bengali Chicken Rezala, and Punjabi Tariwala Chicken.
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About Chicken Kali Mirch
Chicken Kali Mirch (Black Pepper Chicken Curry) is a North Indian style chicken curry where juicy and succulent chicken pieces are cooked in a spicy curry flavored with lots of black pepper (kali mirch).
This curry is super easy to make and comes together in under an hour using a few basic pantry ingredients. It is a rich and creamy curry fit to make for festivals or special occasions.
Serve it with flaky Lachha Paratha or Naan with a side of Lachha Onions. You can also try it with steamed rice or jeera rice.
This recipe is gluten-free and can be easily doubled or tripled.
Ingredients
Chicken – I like to use bone-in skinless chicken pieces to make this curry as the bones as a lot of flavors to it. If you are not a bone-in chicken person, then feel free to use boneless chicken cut into bite-sized pieces.
Black Peppercorns (Kali Mirch) – This is the star ingredient of this chicken kali mirch curry. They give the curry a nice heat, a spicy kick, and a distinct flavor.
Use freshly ground black peppercorns for the best taste.
Whole Spices – You will need a few basic whole spices such as cloves (laung), green cardamoms (hari elaichi), and cinnamon (dalchini).
Spice Powders – You will need coriander powder, cumin powder, black pepper powder, and garam masala powder to flavor the curry.
Cashew Nuts – Makes the curry rich and creamy. You can replace them with almonds or melon seeds too.
Yogurt (Dahi, Curd) – Plain yogurt makes the base of the curry. If using homemade yogurt, make sure it is not sour.
Unsweetened Heavy Cream – It makes the curry creamier. If you are making chicken curry for your everyday meal, you can skip adding it.
Honey – Adds a slight hint of sweetness and balances the spices.
Others – You will also need red onions, green chilies, vegetable oil, ginger garlic paste, lime juice, and Kasuri methi.
How To Make Chicken Kali Mirch
Crush The Peppercorns
Add 1 tablespoon of whole peppercorns to a mortar and pestle and grind to make a coarse powder. Keep it aside.
Make The Onion Cashew Paste
Heat 4 cups water in a pan over medium-high heat.
Once it comes to a rolling boil, add 1 cup of chopped onions, 2 teaspoon chopped green chilies, and 10-12 whole cashew nuts to the pan and boil for 6-8 minutes.
Remove the pan from the heat and let the mixture cool down for 5 minutes.
Strain the water and add the cooked onions and cashew nuts to a blender along with ¼ cup of water.
Blend to make a fine paste.
Make The Curry
Heat 3 tablespoon vegetable oil in a heavy bottom pan over medium heat.
Once the oil is hot, add 3-4 cloves, 3-4 green cardamoms, and a 1-inch piece of cinnamon stick and saute for 4-5 seconds.
Add the onion paste and cook for 6-8 minutes, stirring frequently. Scrape the bottom of the pan at regular intervals while cooking to prevent the onion paste from sticking at the bottom and burning.
Now add 2 teaspoon of ginger-garlic paste and cook for another minute.
Add 1 pound (500 g) of bone-in skinless chicken (cut into 1 and ½-inch pieces) to the pan and cook for 3-4 minutes, stirring frequently.
Add ¼ cup of whisked yogurt, 2 teaspoon coriander powder, ½ teaspoon cumin powder, and 1 teaspoon salt, and cook for 3-4 minutes, stirring frequently.
Now add 1 cup of water and 1 teaspoon of black pepper powder and mix well.
Reduce the heat to low.
Cover the pan and cook for 25-30 minutes, until the chicken is cooked well. Stir a few times while cooking.
Add 1 tablespoon lime juice, 1 teaspoon honey, 1 tablespoon Kasuri methi, ¼ cup heavy cream, ½ teaspoon garam masala powder, and crushed black pepper and mix well.
Add some hot water if the curry looks thick, and bring it to a boil.
Check for salt and add more if required. Serve hot.
Serving Suggestions
Serve Chicken Kali Mirch with a crispy and flaky Lachha Paratha with a side of Lachha Onions for a comforting weekday dinner.
You can also serve it with other Indian bread such as Phulka, Tawa Paratha, Khamiri Roti, Naan, or any bread of your choice.
It can also be served with plain steamed rice or Jeera Rice.
Storage Suggestions
Leftover Chicken Kali Mirch can be stored in an airtight container for 2-3 days, in the refrigerator. Reheat in a pan or microwave until nice and hot before serving.
Add in some hot water to adjust the consistency while reheating, as it might become a little thick after refrigerating it.
I would not recommend you freeze it, as the curry might curdle once thawed.
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Recipe Card
Chicken Kali Mirch Recipe (Black Pepper Chicken Curry)
Ingredients
- 1 tablespoon whole black peppercorns
- 1 cup chopped onions
- 2 teaspoons chopped green chilies
- 10-12 whole cashew nuts
- 3 tablespoons vegetable oil
- 3-4 whole cloves (laung)
- 3-4 whole green cardamoms (hari elaichi)
- 1 inch piece of cinnamon stick (dalchini)
- 2 teaspoons ginger garlic paste
- 1 pound bone-in skinless chicken (500 g, cut into 1 and ½ -inch pieces)
- ¼ cup whisked yogurt (curd, dahi)
- 2 teaspoons coriander powder
- ½ teaspoon cumin powder
- 1 teaspoon salt (or to taste)
- 1 teaspoon black pepper powder
- 1 tablespoon lime juice
- 1 teaspoon honey
- 1 tablespoon Kasuri methi
- ¼ cup unsweetened heavy cream
- ½ teaspoon garam masala powder
Instructions
Crush The Peppercorns
- Add peppercorns to a mortar and pestle and grind to make a coarse powder. Keep it aside.
Make The Onion Cashew Paste
- Heat 4 cups of water in a pan over medium-high heat.
- Once it comes to a rolling boil, add onions, green chilies, and cashew nuts to the pan and boil for 6-8 minutes.
- Remove the pan from the heat and let the mixture cool down for 5 minutes.
- Strain the water and add the cooked onions and cashew nuts to a blender along with ¼ cup of water.
- Blend to make a fine paste.
Make The Curry
- Heat oil in a heavy-bottom pan over medium heat.
- Once the oil is hot, add cloves, green cardamoms, and cinnamon stick and saute for 4-5 seconds.
- Add the onion paste and cook for 6-8 minutes, stirring frequently. Scrape the bottom of the pan at regular intervals while cooking to prevent the onion paste from sticking at the bottom and burning.
- Now add ginger-garlic paste and cook for another minute.
- Add chicken to the pan and cook for 3-4 minutes, stirring frequently.
- Add yogurt, coriander powder, cumin powder, and salt, and cook for 3-4 minutes, stirring frequently.
- Now add 1 cup of water and black pepper powder and mix well.
- Reduce the heat to low.
- Cover the pan and cook for 25-30 minutes, until the chicken is cooked well. Stir a few times while cooking.
- Add lime juice, honey, Kasuri methi, heavy cream, garam masala powder, and crushed black pepper and mix well.
- Add some hot water if the curry looks thick and bring it to a boil.
- Check for salt and add more if needed.
- Serve hot.
Neha
Excellent recipe. Thank you for the precision in the measures of every ingredient.
Neha Mathur
Thnx a lot for trying 🙂
Anamit
Hi! Very interesting recipe, but is there a substitute I can use instead of cream? Extra curd perhaps?
Neha Mathur
You can use milk instead. Extra curd will make it too sour.
Anahat
Awesome . tried it.yum yum yum yum yum
Neha Mathur
Thnx a lot for trying 🙂 Let me know what can I improve to get 5 stars from you.
Sharmila bhardwaj
This recipe was so delicious this is our favourite now. Thank you so much. With Gratitude from my whole family.
Neha Mathur
Thnx a lot for trying. I am so glad you and your family liked it 🙂
U C Tewari
Most of the recipies you post are a delight to eat. The step by step guide with nice photographs are of great help.
Thanx a lot for sharing your knowledge.
Neha Mathur
I am glad you like the recipes 🙂
Apurva
Yummilicious ????
Neha Mathur
Thnx 🙂
MOHD Areeb
Thanks alot to share this recipe. .
Thanks again.
Neha Mathur
Thnx
hill climb racing
Your recipe is amazing. I followed it and made a delicious masterpiece. Thanks again.
Neha Mathur
Thnx for trying 🙂
Sheba
Tried this today!! Turned out really good! I used milk instead of cream. Thank you for sharing your recipes!!
Neha Mathur
I am so glad you liked it 🙂
Kuljeet
I have never done cooking and just tired this recipe for the first time few days ago. I followed the procedure step by step and the outcome was excellent. It was finger liking and everyone enjoyed the taste
Neha Mathur
Happy to hear 🙂
Jingo Holidays
Hi, your recipe is really amazing and something different as well!
Neha Mathur
Thnx
Sonal Uban
Excellent recipe! Cane out very nice and was a hit with the little one too. Thanks Neha!
Neha Mathur
Thnx for trying 🙂
Anurag
Hi neha anurag this side from ur college. Just cooked kali mirch seeing ur recipe. It tastes awesome. Bhiswari ll love it too. Do ping me at 9897562004
Neha Mathur
Hello Sir, good to hear from you 🙂
Jazz
Amazing recipe! Can’t believe I could have made such a tasty meal! Thanks for sharing
Neha Mathur
Thanks a lot for trying 🙂
Anahat
Awesome
Neha Mathur
Thanks
Saumya
Amazing recipe!
Thanks
Neha Mathur
Thanks for trying 🙂
SHS Holidays
Thanks for sharing blogs I am so happy to find great information
it is very interesting to the viewer good job keep writing I will bookmark this blog.
Neha Mathur
Thanks
Avishek Dan
Tasty recipe but the chicken will be more flavorful if marinated overnight in yogurt and spices.
Neha Mathur
🙂
Avishek Dan
Good taste. Would be better if the chicken was marinated beforehand with the spices.
Neha Mathur
Yes. You can definitely marinate the chicken. But I don’t think there will we too much difference in taste in texture.
Khushi sodhi
Hello – want to try it tdy – what about the four cups water that we used for boiling – is that to b discarded ? Is it necessary to boil -can we skip the boiling n directly grind chopped onions n kaju ???
Neha Mathur
You can discard the water. I make this recipe by boiling and that gives a very different taste to the dish.
Anjali
The recipe is so good! One of the favourites in the house. Thank you!
Can this be made for paneer?
Neha Mathur
Yes sure. Add the paneer once the gravy is done.
ZA19
Amazing recipe. I tried it today and it was awesome. I will try others recipes too.
Neha Mathur
happy to hear!
Asif
Hi,
What about the chillis after boiling? Should it be ground along with cashew and onion or discarded.
Neha Mathur
They should be ground.
Anurag
Amazing recipe. Tried it today and everybody loved it. Thanks! 🙂
Neha Mathur
Good to know!
Monisha
Amazing recipe very easy to follow and the outcome is super!!!
Neha Mathur
Nice to know Monisha 🙂
Priyanka @FlavorQuotient
Missed to rate it while commenting! 🙂
Neha Mathur
Thanks a lot 🙂
Rahul Padukone
I followed every instruction step by step an in the outcome was absolutely delicious. I highly reccomend you try it .
Madhumita
A delicious recipe. Tops my menu for tomorrow.
Meenakshi
Very nice recipe.
PRITHWISH SAMANTA
It’s good…
MrMotion
so delicious 😋