Chicken Kali Mirch (Black Pepper Chicken Curry)

4.39 from 70 votes

Chicken Kali Mirch (Black Pepper Chicken Curry) is a delicious chicken curry loaded with black pepper. Serve this rich and creamy curry with Lachha Paratha or Naan for an indulgent meal.

Here are a few more chicken curry recipes that you may like: Restaurant Style Kadai Chicken, Malai Chicken Curry, North Indian Boneless Chicken Curry, Doi Murgi, and Bengali Chicken Rezala.

Chicken kali mirch served in a bowl.
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About Chicken Kali Mirch

Chicken kali mirch (Black Pepper Chicken Curry, murgh kali mirch) is a popular chicken curry in North India and Pakistan. It consists of juicy and succulent chicken pieces cooked in a hot curry with lots 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.

This gluten-free curry is easy to make and comes together in under an hour using a few basic pantry ingredients. It is rich and creamy and my all-time favorite for festivals or special occasions.

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

Ingredients

Chicken – I like to make this curry using bone-in skinless chicken pieces, as the bones add a lot of flavor. If you are not a bone-in chicken person, use boneless chicken cut into bite-sized pieces.

Black Peppercorns (Kali Mirch) is the star ingredient of this chicken kali mirch curry. They give the curry a nice heat, a spicy kick, and a distinct flavor.

Use freshly ground black peppercorns for the best taste.

Whole Spices – You will need a few basic whole spices such as cloves (laung), green cardamoms (hari elaichi), and cinnamon (dalchini).

Spice Powders – To flavor the curry, you will need coriander powder, roasted cumin powder, black pepper powder, and garam masala powder.

Cashew Nuts makes the curry rich and creamy. You can replace them with almonds or melon seeds.

Plain Yogurt (Dahi, Curd) makes the base of the curry. If using homemade yogurt, make sure it is not sour.

Unsweetened Heavy Cream – It makes the curry creamier. If you make chicken curry for your everyday meal, you can skip adding it or replace it with milk.

Honey – Adds a slight hint of sweetness and balances the spices.

Others – You will also need red onions, green chilies, oil, ginger-garlic paste, freshly squeezed lime juice, and Kasuri methi.

How To Make Chicken Kali Mirch

Crush The Peppercorns

Add 1 tablespoon of whole peppercorns to a mortar and pestle and grind to make a coarse powder. Keep it aside.

Crushed peppercorns.

Make The Onion Cashew Paste

Heat 4 cups water in a pan over medium-high heat.

Water boiling in a pan.

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

  • 1 cup of chopped onions
  • 2 teaspoon chopped green chilies
  • 10-12 whole cashew nuts
Onions, green chilies and cashews added to the pan.

Remove the pan from the heat and let the mixture cool down for 5 minutes.

Strain the water and add the cooked onions and cashew nuts to a blender along with ¼ cup of water.

Boiled onions, cashews and chilies added to a blender.

Blend to make a fine paste.

Smooth paste made.

Make The Curry

Heat 3 tablespoon oil in a heavy bottom pan over medium heat.

Oil heating in a pan.

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
Whole spices added to the pan.

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

Onion paste added to the pan.

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

Ginger garlic paste added to the pan.

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

Chicken added to the pan.

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

  • ¼ cup of whisked yogurt
  • 2 teaspoon coriander powder
  • ½ teaspoon roasted cumin powder
  • 1 teaspoon salt
Yogurt and spice powders added to the pan.

Now add 1 cup of water and 1 teaspoon of black pepper powder and mix well.

Water and pepper powder added to the pan.

Reduce the heat to low.

Cover the pan and cook for 35-40 minutes, until the chicken is cooked well, stirring a few times.

Pan covered with a lid.

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
  • 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.

Lime juice, honey, kasuri methi, cream, garam masala and crushed pepper added to the pan.
Ready chicken kali mirch.

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Chicken Kali Mirch (Black Pepper Chicken Curry) is a delicious Indian chicken curry loaded with black pepper. Serve this rich and creamy curry with Lachha Paratha or Naan for an indulgent meal (gluten-free).
4.39 from 70 votes

Chicken Kali Mirch Recipe (Black Pepper Chicken Curry)

Chicken Kali Mirch (Black Pepper Chicken Curry) is a delicious Indian chicken curry loaded with black pepper. Serve this rich and creamy curry with Lachha Paratha or Naan for an indulgent meal.
Prep: 10 minutes
Cook: 1 hour
Total: 1 hour 10 minutes
Servings: 4 people

Ingredients 

  • 1 tablespoon black peppercorns (kali mirch)
  • 1 cup chopped onions
  • 2 teaspoons chopped green chilies
  • 10-12 cashew nuts
  • 3 tablespoons oil
  • 3-4 cloves (laung)
  • 3-4 green cardamoms (hari elaichi)
  • 1 inch piece of cinnamon stick (dalchini)
  • 2 teaspoons ginger garlic paste
  • 1 pound bone-in skinless chicken (500 g, cut into 1 and ½-inch pieces)
  • ¼ cup whisked yogurt (curd, dahi)
  • 2 teaspoons coriander powder
  • ½ teaspoon roasted cumin powder
  • 1 teaspoon salt (or to taste)
  • 1 teaspoon black pepper powder
  • 1 tablespoon freshly squeezed lime juice
  • 1 teaspoon honey
  • 1 tablespoon Kasuri methi
  • ¼ cup unsweetened heavy cream
  • ½ teaspoon garam masala powder
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Instructions 

Crush The Peppercorns

  • Add peppercorns to a mortar and pestle and grind to make a coarse powder. Keep it aside.

Make The Onion Cashew Paste

  • Heat 4 cups of water in a pan over medium-high heat.
  • Once it comes to a rolling boil, add onions, green chilies, and cashew nuts to the pan and boil for 6-8 minutes.
  • Remove the pan from the heat and let the mixture cool down for 5 minutes.
  • Strain the water and add the cooked onions and cashew nuts to a blender along with ¼cup of water.
  • Blend to make a fine paste.

Make The Curry

  • Heat oil in a heavy-bottom pan over medium heat.
  • Once the oil is hot, add cloves, green cardamoms, and cinnamon stick and saute for 4-5 seconds.
  • Add the onion paste and cook for 6-8 minutes, stirring frequently. Scrape the bottom of the pan at regular intervals while cooking to prevent the onion paste from sticking at the bottom and burning.
  • Now add ginger-garlic paste and cook for another minute.
  • Add chicken to the pan and cook for 3-4 minutes, stirring frequently.
  • Add yogurt, coriander powder, cumin powder, and salt, and cook for 3-4 minutes, stirring frequently.
  • Now add 1 cup of water and black pepper powder and mix well.
  • Reduce the heat to low.
  • Cover the pan and cook for 35-40 minutes, until the chicken is cooked well. Stir a few times while cooking.
  • Add lime juice, honey, Kasuri methi, heavy cream, garam masala powder, and crushed black pepper and mix well.
  • Add some hot water if the curry looks thick and bring it to a boil.
  • Check for salt and add more if needed.
  • Serve hot.

Video

YouTube video

Notes

If you are not a bone-in chicken person, then feel free to use boneless chicken cut into bite-sized pieces. 
If you are making chicken curry for your everyday meal, you can skip adding heavy cream or replace it with milk.

Nutrition

Calories: 186kcal, Carbohydrates: 9g, Protein: 15g, Fat: 10g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.01g, Cholesterol: 81mg, Sodium: 668mg, Potassium: 309mg, Fiber: 2g, Sugar: 4g, Vitamin A: 259IU, Vitamin C: 6mg, Calcium: 47mg, Iron: 1mg
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72 Comments

  1. 5 stars
    Tried this today!! Turned out really good! I used milk instead of cream. Thank you for sharing your recipes!!

    1. I have never done cooking and just tired this recipe for the first time few days ago. I followed the procedure step by step and the outcome was excellent. It was finger liking and everyone enjoyed the taste

  2. 5 stars
    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.

  3. This recipe was so delicious this is our favourite now. Thank you so much. With Gratitude from my whole family.