Chicken Kali Mirch or Murgh Kali Mirch is a spicy chicken curry that is cooked with loads of Black Pepper or kali Mirch. It’s a delicious recipe that goes perfectly well with any Indian bread or rice. Here is how to make Kali Mirch Chicken Recipe at home.
The aroma of fresh ground Black Pepper that flavors the chicken pieces simmering in thick creamy gravy is hard to resist. Although pepper is the main spice in this recipe, this chicken can be tried with subtle other spices to get varied flavors.
In order to give more texture to this gravy, I have used chopped onion pieces, green chillies. Additionally, coriander leaves makes this chicken curry all the more flavourful, so make sure you add it.
Murgh Kalimirch can be relished with Khamiri Roti, Zeera Chawal or Laccha Paratha during a usual family meal or during a meet-up with BFFs, here’s its recipe, do note it down:
Benefits of Black Pepper
Black Pepper, also known as Kalimirch in Hindi is very good for our health. It not only helps in digestion, but it even aids in weight loss. It must be consumed during ear-ache for quick relief.
Furthermore, black pepper reduces the risk of cancer and various cardiovascular diseases as well.
Chicken Kali Mirch Recipe
Chicken Kali Mirch
Chicken Kali Mirch or Murgh Kali Mirch is a spicy thick gravy that is cooked with loads of black pepper. It can be enjoyed with rice or roti.
Ingredients
- 1 cup Onion chopped
- 2 Green chilli chopped
- 10-12 Cashew Nuts
- 3 tbsp Vegetable oil
- 3-4 Clove
- 3-4 Cardamom
- 1 inch Cinnamon
- 2 tsp Ginger garlic paste
- 500 g Chicken breasts cut into small pieces
- 1/4 cup Curd whisked
- 2 tsp Coriander powder
- 1/2 tsp Cumin powder
- 1/2 tsp Garam Masala Powder
- Salt to taste
- 1 tbsp Lemon juice
- 1/4 cup Fresh Cream
- 1 tsp Honey
- 1 tbsp Kasuri Methi
- 2 tbsp Coriander chopped
- 1 tbsp Whole black peppers ground in a mortar and pestle to a coarse powder
Instructions
Heat 4 cups water in a pan.
Once it comes to a boil, add onion, green chilli and cashews and boil for 6-8 minutes.
Remove the pan from heat and let the mixture cool.
Strains and grind the onion and cashew nuts to make fine paste.
Heat oil in a heavy bottom pan.
Once the oil is hot, add cloves, cardamom and cinnamon to the pan.
Add onion paste and fry for 8-10 minutes.
Add ginger garlic paste and fry for 2 minutes.
Now add chicken and fry for 6-8 minutes on high heat.
Add curd and mix well.
Cook for 3-4 minutes.
Add coriander powder, cumin powder, garam masala powder and salt and cook for 3-4 minutes.
Add 1/2 cup water and cook till oil separates at the corners.
Now add 1/2 cup of water and cover and cook till chicken is done.
Add lemon juice, fresh cream, honey, kauri methi, coriander and coarse black pepper powder.
Cook for a minute.
Once ready, serve with rice or roti.
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can the recipe be made without grilling???
I haven’t grilled the chicken in this recipe.