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 it.
Chicken Curry is one such dish that is made almost every weekend at my home, sometimes during weekdays too.
As it is a regular at home, I try and prepare variations of chicken curries so that the taste and flavours are different and the family can enjoy it without getting bored of the same chicken curry.
A few days ago, I tried my hands on this Indian version of Pepper Chicken, “Chicken Kali Mirch”, which turned out so rich and delicious, that I just couldn’t stop myself from eating more.
The aroma of fresh ground Black Pepper in this thick creamy gravy and the succulent chicken pieces were so hard to resist.
I also made this for one of my house parties, and believe me the bowl was wiped clean at the end. Yes, its that good!
Also, Kali Mirch or Black Pepper is also good for our overall health, therefore including it in our meals is important.
It helps in digestion and also promotes weight loss.
So, I thought why not share the recipe of this incredibly delectable Chicken Kali Mirch with you, that can also be enjoyed for your weekend dinners.
What is Chicken Kali Mirch?
Inviting and irresistible, it is a simple white coloured chicken curry where the base of curry is prepared using curd, which is flavoured with lots of black pepper.
Though black pepper is the star ingredient in this curry, I have also used other spices such as coriander powder, cumin powder and garam masala powder to make it even more delicious.
Make sure that you don’t add red chilli powder and turmeric powder in this curry, as it will change the colour as well as the flavours of this creamy curry.
Onions and green chillies are added to add a little spice and texture to this curry.
To make it more creamy and rich, Fresh cream is also added, but you can avoid it too.
Additionally, coriander leaves make this curry even more refreshing, so make sure you garnish this curry at the end.
If you want to make a dry version of this dish, then you can cook the chicken till the curd gets completely absorbed.
Skip adding water and follow the rest of the instruction as it is.
Serving Suggestions
I like to serve Kali Mirch Chicken recipe along with crispy and flaky Laccha Paratha with a side of sliced onions.
But this Chicken Curry tastes great with almost all the Indian Bread, such as Phulka, Tawa Paratha, Khamiri Roti, Naan or any bread of your choice.
It can also be served with simple plain Steamed Rice or Jeera Rice.
Storage Suggestions
I would not recommend you to freeze Chicken Kali Mirch, as it has yogurt and it tends to split and get flaky when you will thaw the chicken curry after freezing it.
Usually, the curries with tomato and stock base freeze well. So make this curry fresh and enjoy it with your friends and family.
If you have leftover chicken curry, you can store it an airtight container in the fridge for about 2 to 3 days.
Step by Step Recipe
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 a 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 and salt and cook for 3-4 minutes.
Now add 1/2 cup water and black pepper powder 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, honey, kauri methi, coriander and coarse black pepper powder.
Add cream and mix well.
Add garam masala powder and mix well.
Chicken Kali Mirch Recipe
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 (curry cut)
- 1/4 cup Curd (whisked)
- 2 tsp Coriander powder
- 1/2 tsp Cumin powder
- Salt to taste
- 1 tsp Black Pepper Powder
- 1 tbsp Lemon juice
- 1 tsp Honey
- 1 tbsp Kasuri Methi
- 1 tbsp Whole black peppers (Coarsely ground in a mortar and pestle.)
- 1/4 cup Fresh Cream
- 1/2 tsp Garam Masala 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 and salt and cook for 3-4 minutes.
- Add 1/2 cup water and black pepper powder 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, honey, kauri methi and coarse black pepper powder.
- Add fresh cream and mix well.
- Cook for a minute.
- Once ready, serve with rice or roti.
Swan Tours India
can the recipe be made without grilling???
Neha Mathur
I haven’t grilled the chicken in this recipe.
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
Madi
Is there any substitute for the cashews?
Neha Mathur
You can use blanched almonds or poppy seeds.
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 🙂
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 🙂
Jingo Holidays
Amazing recipe tips
Neha Mathur
Thanks a lot 🙂
Anahat
Awesome
Neha Mathur
Thanks
Saumya
Amazing recipe!
Thanks
Neha Mathur
Thanks for trying 🙂
Monaz Tanttra
Easy to cook with simple ingredients.. thanks
Neha Mathur
Thanks a lot
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!
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 🙂
Shikha Mehra
Just made this chicken following your recipe , it came out so delicious! Thank you for sharing it with us .
Neha Mathur
Happy to hear 🙂