Chicken Kali Mirch Recipe (Black Pepper Chicken Curry)

Kali mirch= black pepper in English. Chicken kali mirch (black pepper chicken curry, murgh kali mirch) is a popular chicken curry in North India and Pakistan. It consists of juicy, succulent chicken pieces cooked in a hot curry with plenty of black pepper (kali mirch).

It is one of the first few recipes I posted on Whiskaffair. It received so much love from the readers that I decided to redo the post with new, better pictures and clearer instructions, and post it again with a fresh date.

Serve it with flaky lachha paratha or butter naan for a comforting meal. You can also try it with steamed rice or jeera rice.

How To Make Chicken Kali Mirch

Crush The Peppercorns

Step 1: Add 4 teaspoons of whole peppercorns to a mortar and pestle, then grind to a coarse powder. Keep it aside.

Make The Onion Cashew Paste

Step 2: Heat 4 cups of water in a pan over medium-high heat.

Step 3: Once it comes to a rolling boil, add the following ingredients to the pan and boil for 6-8 minutes.

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

Step 4: Remove the pan from the heat and let the mixture cool down for 5 minutes. Strain the water, then add the cooked onions and cashew nuts to a blender with ¼ cup of fresh water.

Step 5: Blend to make a fine paste.

Make The Curry

Step 6: Heat 3 tablespoons of oil in a heavy-bottomed pan over medium heat.

Step 7: Once the oil is hot, add the following spices and saute for 4-5 seconds.

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

Step 8: Add the onion paste and cook for 6-8 minutes, stirring frequently. Scrape the bottom of the pan periodically while cooking to prevent the onion paste from sticking and burning.

Step 9: Now add 2 teaspoon of ginger-garlic paste and cook for another minute.

Step 10: Add 1 pound (500 g) of bone-in, skinless chicken (cut into 1-½-inch pieces) to the pan and cook for 3-4 minutes, stirring frequently.

Step 11: Add the following ingredients and cook for 3-4 minutes, stirring frequently.

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

Step 12: Now add 1 cup of water and 1 teaspoon of crushed black pepper powder (from the 4 teaspoons total), then mix well.

Step 13: Reduce the heat to low. Cover the pan and cook for 35-40 minutes, stirring a few times, until the chicken is well-cooked.

Step 14: Add the following ingredients and mix well.

• 1 tablespoon freshly squeezed lime juice
• 1 teaspoon honey
• 1 tablespoon Kasuri methi
• ¼ cup unsweetened heavy cream
• ½ teaspoon garam masala powder
• remaining 3 teaspoons crushed black pepper

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.

Storage Suggestions

Leftover kali mirch chicken can be stored in an airtight container for 2-3 days. Reheat in a pan or in the microwave until hot, then serve. If the curry has thickened after refrigeration, then add some hot water before heating.

You can also freeze it for up to a month. Thaw, reheat, and serve.