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.
I like to serve Kali Mirch Chicken recipe along with crispy and flaky Laccha Paratha with a side of sliced onions.
It can also be served with simple plain Steamed Rice or Jeera Rice.
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
- 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
- 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.