Chicken Kali Mirch Recipe

What Is Chicken Kali Mirch?

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 readers that I decided to redo the post with new, better pictures and clearer instructions, and repost it with a fresh date.

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. You want visible flecks, not a fine powder, so the curry has texture and pops of heat in every bite. 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 until a fine paste forms.

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 sauté for 4-5 seconds. This step wakes up their oils and is what gives the curry its warm, layered aroma.

• 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 teaspoons 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.

Step 15: Serve hot.

Variations

Dry Chicken Kali Mirch: Skip the extra water during simmering, and cook uncovered at the end so the masala clings to the chicken instead of forming a gravy. Great as a starter or side.

Lighter, everyday version: Replace the cream with milk. The curry will be slightly less rich but still full of pepper flavor.

Serving Suggestions

This curry’s mellow, creamy gravy pairs best with something that can soak it up.

Flaky lachha paratha or butter naan are the classic choices, but steamed basmati rice or jeera rice work just as well if you want a lighter meal.

For a full North Indian spread, add a cooling raita and laccha onions on the side.

Storage Suggestions

Chicken kali mirch keeps well in an airtight container in the fridge for 2-3 days.

Reheat it gently on the stovetop or in the microwave, adding a splash of hot water if the gravy has thickened.

It also freezes well for up to a month; thaw it in the fridge overnight before reheating.