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    Whisk Affair » Recipes » Chicken Curries

    Published: Jan 13, 2023 | Last Updated On: Jan 13, 2023 by Neha Mathur

    Chicken Kali Mirch (Black Pepper Chicken Curry)

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    Jump to Recipe

    Chicken Kali Mirch (Black Pepper Chicken Curry) is a delicious chicken curry loaded with black pepper. Serve this rich and creamy curry with Lachha Paratha or Naan for an indulgent meal (gluten-free).

    Chicken kali mirch served in a bowl.
    Jump to:
    • About Chicken Kali Mirch
    • Ingredients
    • How To Make Chicken Kali Mirch
    • Serving Suggestions
    • Storage Suggestions
    • You Might Also Like
    • Recipe Card

    About Chicken Kali Mirch

    Chicken Kali Mirch (Black Pepper Chicken Curry, Murgh Kali Mirch) is a chicken curry popular in North India and Pakistan 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.

    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
    • Punjabi Tariwala Chicken
    • Dahi Chicken Curry
    • Butter Chicken
    • Chettinad Chicken Curry
    • Chicken Vindaloo

    Ingredients

    Chicken kali mirch ingredients 1
    Chicken kali mirch ingredients 2
    Chicken kali mirch ingredients 3
    Chicken kali mirch ingredients 4

    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 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 or replace it with milk.

    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, freshly squeezed 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.

    Crushed peppercorns.

    Make The Onion Cashew Paste

    Heat 4 cups water in a pan over medium-high heat.

    Water boiling in a pan.

    Once it comes to a rolling boil, add

    • 1 cup of chopped onions
    • 2 teaspoon chopped green chilies
    • 10-12 whole cashew nuts

    to the pan and boil for 6-8 minutes.

    Onions, green chilies and cashews added to the pan.

    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.

    Boiled onions, cashews and chilies added to a blender.

    Blend to make a fine paste.

    Smooth paste made.

    Make The Curry

    Heat 3 tablespoon vegetable oil in a heavy bottom pan over medium heat.

    Oil heating in a pan.

    Once the oil is hot, add

    • 3-4 cloves
    • 3-4 green cardamoms
    • 1-inch piece of cinnamon stick

    and saute for 4-5 seconds.

    Whole spices added to the pan.

    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.

    Onion paste added to the pan.

    Now add 2 teaspoon of ginger-garlic paste and cook for another minute.

    Ginger garlic paste added to the pan.

    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.

    Chicken added to the pan.

    Add

    • ¼ cup of whisked yogurt
    • 2 teaspoon coriander powder
    • ½ teaspoon cumin powder
    • 1 teaspoon salt

    and cook for 3-4 minutes, stirring frequently.

    Yogurt and spice powders added to the pan.

    Now add 1 cup of water and 1 teaspoon of black pepper powder and mix well.

    Water and pepper powder added to the pan.

    Reduce the heat to low.

    Cover the pan and cook for 35-40 minutes, until the chicken is cooked well. Stir a few times while cooking.

    Pan covered with a lid.

    Add

    • 1 tablespoon freshly squeezed lime juice
    • 1 teaspoon honey
    • 1 tablespoon Kasuri methi
    • ¼ cup unsweetened heavy cream
    • ½ teaspoon garam masala powder
    • 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.

    Lime juice, honey, kasuri methi, cream, garam masala and crushed pepper added to the pan.
    Ready chicken kali mirch.

    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.

    You Might Also Like

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      Chicken Keema Masala (Indian Spiced Chicken Mince)
    • Kerala Style Fish Molee (Meen Molly, Kerala Fish Stew, Fish Moile) is a rich and creamy Kerala-style curry where fish is cooked in a subatly spiced coconut-based gravy. Serve it with appam or steamed rice for a hearty meal.
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    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    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).

    Chicken Kali Mirch Recipe (Black Pepper Chicken Curry)

    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.
    4.39 from 70 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Indian
    Diet: Gluten Free
    Prep Time: 10 minutes minutes
    Cook Time: 1 hour hour
    Total Time: 1 hour hour 10 minutes minutes
    Servings: 4 people
    Calories: 186kcal
    Author: Neha Mathur

    Ingredients 

    • 1 tablespoon whole black peppercorns (kali mirch)
    • 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 freshly squeezed lime juice
    • 1 teaspoon honey
    • 1 tablespoon Kasuri methi
    • ¼ cup unsweetened heavy cream
    • ½ teaspoon garam masala powder
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    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 ¼cup 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 35-40 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.

    Video

    https://www.youtube.com/watch?v=7XVwViijPZo

    Notes

    If you are not a bone-in chicken person, then feel free to use boneless chicken cut into bite-sized pieces. 
    If you are making chicken curry for your everyday meal, you can skip adding heavy cream or replace it with milk.

    Nutrition

    Calories: 186kcal | Carbohydrates: 9g | Protein: 15g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 81mg | Sodium: 668mg | Potassium: 309mg | Fiber: 2g | Sugar: 4g | Vitamin A: 259IU | Vitamin C: 6mg | Calcium: 47mg | Iron: 1mg
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    More Chicken Curry Recipes

    • Chicken Rogan Josh is a traditional Kashmiri chicken curry where chicken pieces are cooked in a thin spicy curry flavored with fennel seeds and dried ginger powder. Make this authentic recipe at home using my easy instructions.
      Chicken Rogan Josh
    • Chicken Chettinad Curry is a fiery hot and delicious traditional curry from the Chettinad region of South India. Make it using my easy recipe at home.
      Chicken Chettinad Curry
    • Dahi Chicken is an Indian chicken curry with chicken pieces cooked in a yogurt-based sauce. Serve it with roti, naan, or rice for a hearty meal.
      Easy Dahi Chicken (Yogurt Chicken Curry)
    • Badami Chicken Curry is a rich North Indian style curry with chicken pieces cooked in a gravy prepared with almonds (badam). Serve it with naan or tandoori roti for a festive meal or get-together (gluten-free).
      Badami Chicken Curry

    Reader Interactions

    Comments

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      Recipe Rating





    1. Pradnya

      September 29, 2023 at 10:55 am

      5 stars
      yummy recipe!!!

      Reply
    2. Nayab tarmeem

      August 07, 2023 at 11:11 am

      5 stars
      wonderful recipe..turns out yummy..
      best part is no marination and frying of chicken that takes a lot of time…

      Reply
    3. Jaspreet

      July 13, 2023 at 12:21 pm

      5 stars
      Thank you so much for this recipe. It turned out great 🙏🏼

      Reply
    4. MrMotion

      March 29, 2023 at 6:45 pm

      5 stars
      so delicious 😋

      Reply
    5. PRITHWISH SAMANTA

      January 19, 2023 at 7:09 pm

      5 stars
      It’s good…

      Reply
    6. Meenakshi

      September 22, 2022 at 3:09 am

      5 stars
      Very nice recipe.

      Reply
    7. Madhumita

      May 31, 2022 at 10:07 am

      5 stars
      A delicious recipe. Tops my menu for tomorrow.

      Reply
    8. Rahul Padukone

      May 23, 2022 at 6:35 pm

      5 stars
      I followed every instruction step by step an in the outcome was absolutely delicious. I highly reccomend you try it .

      Reply
    9. Priyanka @FlavorQuotient

      July 25, 2020 at 10:22 am

      5 stars
      Missed to rate it while commenting! 🙂

      Reply
      • Neha Mathur

        July 26, 2020 at 3:22 am

        Thanks a lot 🙂

        Reply
    10. Monisha

      June 14, 2020 at 4:46 am

      5 stars
      Amazing recipe very easy to follow and the outcome is super!!!

      Reply
      • Neha Mathur

        June 16, 2020 at 1:35 am

        Nice to know Monisha 🙂

        Reply
    11. Anurag

      May 20, 2020 at 6:36 pm

      5 stars
      Amazing recipe. Tried it today and everybody loved it. Thanks! 🙂

      Reply
      • Neha Mathur

        May 21, 2020 at 3:31 am

        Good to know!

        Reply
    « Older Comments

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