Chicken Kali Mirch Recipe (Black Pepper Chicken Curry)

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.

How To Make Chicken Kali Mirch

Crush The Peppercorns

Step 1: Add 1 tablespoon of whole peppercorns to a mortar and pestle and grind to make a coarse powder. 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 onions
• 2 teaspoon 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.

Step 5: Strain the water, then add the cooked onions and cashew nuts to a blender with ¼ cup of water.

Step 6: Blend to make a fine paste.

Make The Curry

Step 7: Heat 3 tablespoon oil in a heavy-bottomed pan over medium heat.

Step 8: 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

Step 9: 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 and burning.

Step 10: Now add 2 teaspoon of ginger-garlic paste and cook for another minute.

Step 11: 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 12: 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

Step 13: Now add 1 cup of water and 1 teaspoon of black pepper powder and mix well.

Step 14: Reduce the heat to low.

Step 15: Cover the pan and cook for 35-40 minutes, stirring a few times, until the chicken is well-cooked.

Step 16: 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

Step 17: Add some hot water if the curry looks thick, and bring it to a boil.

Step 18: Check for salt and add more if required. Serve hot.

Storage Suggestions

Leftover kali mirch chicken can be stored in an airtight container for 2-3 days. Reheat in a pan or in the microwave until hot, then serve. If the curry has thickened after refrigeration, then add some hot water before heating.

You can also freeze it for upto a month. Thaw, reheat, and serve.