Chicken Kali Mirch

Aromatic Curry

Satisfying Meal

Easy to make 

Gluten-free Recipe


Black Pepper




Chili Pepper

Main Ingredients

Add chicken to a bowl. Add all ingredients mentioned under marination - salt, black pepper and lime juice. Mix well. Cover and refrigerate for 30 minutes.

Step 1

Heat 2 tablespoons of ghee or oil in a pan on medium-high heat. Add the marinated chicken pieces. Cook until they are seared and lightly golden on all sides. Take the chicken out and set aside.

Step 2

In the same pan, add onions, ginger, and garlic. Saute for 4-5 minutes until the onions have softened.

Step 3

Transfer to a grinder, add cashews and make a paste.

Step 4

In the same pan, add the remaining 1 tablespoon of ghee or oil. Add shahi jeera, bay leaf, green cardamom, and cloves. Saute for 30 seconds so the whole spices release their flavor.

Step 5

Add onion cashew paste and saute for 4-5 minutes until oil separates. Add cumin and coriander powder, and give it a stir.

Step 6

Add the chicken back and cook for 2-3 minutes.

Step 7

Reduce heat to low. Add whisked yogurt and mix well. Keep stirring and cook for 2-3 minutes. Cover with a lid and cook for 8-10 minutes or until chicken is cooked through. Stir in between once.

Step 8

Add Garam Masala, freshly crushed black pepper, and Kasuri methi. Add more salt if needed. Give a stir. Add water if needed to adjust the consistency of the gravy.

Step 9

Garnish with cilantro. Serve chicken kali mirch with roti or naan.

Step 10

And it's Ready.

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