Chicken Kali Mirch

4.80 from 5 votes

Chicken Kali Mirch, or Black Pepper Chicken Curry, is a rich and creamy chicken curry popular in North India and Pakistan. Also popularly called Murgh Kali Mirch, this fragrant and aromatic curry is made in a yogurt gravy with freshly ground black pepper. Serve with basmati rice or naan for a satisfying meal!

Prep Time10

Cook Time30

Marination Time30

Total Time1 10

Course: Main Course

Cuisine: Indian, Pakistani

Keyword: black pepper chicken indian, chicken kali mirch

Diet: Gluten-free

Method: Stovetop

Servings:

Author: Meeta Arora

Ingredients

For Marination

1 pound Chicken bone-in, skinless, cut into pieces
1/2 teaspoon Black Pepper freshly ground
1 teaspoon Salt
1/2 Lime juiced

For Curry

3 tablespoon Oil or ghee or both in 1:1 ratio, divided
4-5 Cloves (Laung)
3 Green Cardamom (Elaichi)
1 Bay leaf (Tej Patta)
1/2 teaspoon Shahi jeera
1 1/2 cup Onions finely chopped
1/2 tablespoon Garlic paste or minced
1/2 tablespoon Ginger paste or grated
8 Cashews
1 teaspoon Coriander powder (Dhaniya powder)
1/2 teaspoon Cumin Powder
2 Green Chili Pepper slit lengthwise, optional
1/3 cup Plain Yogurt whisked well
1 teaspoon Garam Masala
1/2 teaspoon Black Peppercorns freshly and coarsely crushed
1 teaspoon Dried Fenugreek leaves (Kasoori Methi)
Cilantro leaves chopped, to garnish

US Customary - Metric

Instructions

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.
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.
In the same pan, add onions, ginger, and garlic. Saute for 4-5 minutes until the onions have softened.
Transfer to a grinder, add cashews and make a paste.
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.
Add onion cashew paste and saute for 4-5 minutes until oil separates. Add cumin and coriander powder, and give it a stir.
Add the chicken back and cook for 2-3 minutes.
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.
Add garam masala, freshly crushed black pepper, Kasuri methi, and green chili's. Add more salt if needed. Give a stir. Add water if needed to adjust the consistency of the gravy.
Garnish with cilantro. Serve chicken kali mirch with roti or naan.

Video

Notes

Make it less spicy: Don't be stingy with the ground black pepper. It's an essential ingredient. To make the dish less spicy, skip the green chili. Of course, if you are making this curry for kids, then reduce the amount of black pepper as needed.

Onions: Typically, I use yellow onions for cooking. However, red onions will work well too.

Nutrition