chicken kali mirch recipe | murgh kali mirch recipe
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
Chicken Kali Mirch is a restaurant-style chicken curry cooked with lots of black pepper. The chicken gravy is rich and creamy, and needless to say, very peppery.
  • Ghee - ¼ cup
  • Green cardamoms - 4
  • Cloves - 4
  • Bay leaves - 2
  • Cinnamon - 1 inch piece
  • Shahi jeera / caraway seeds - ½ tsp
  • Onions - 2 medium, finely chopped
  • Garlic - 15 cloves, finely crushed
  • Ginger - 1-inch julienned
  • Green chilies - 2, slit
  • Cashews - 12, finely ground
  • Coriander powder - 1 tsp
  • Roasted cumin powder - 1 tsp
  • Crushed black pepper - 1 tbsp or to taste
  • Salt - to taste
  • Chicken on bone - 500 grams
  • Fresh curd - ¼ cup, whisked
  • Hot water - 1 cup
  • Clotted cream - ¼ cup, whisked
  • Kasoori methi - 1 tbsp, lightly roasted and crushed between palms
  • Garam masala - ¼ tsp
  • Honey - ½ tbsp
  • Lemon juice - to taste
  1. To make chicken kali mirch, start off by melting ghee in a handi. Add in the whole spices; green cardamoms, cloves, bay leaves, cinnamon, and caraway seeds.
  2. Next, toss in the onions. Saute until they turn golden.
  3. Add in the garlic and ginger and saute until the raw smell goes away.
  4. Add in the chicken and roast (bhuno) it well for few minutes.
  5. When the chicken is no longer pink, cover the handi and turn the heat to low. Let it cook for 10 minutes or until it's about 80% done. Add a splash of water if needed to prevent the chicken from sticking to the bottom of the handi.
  6. Now, add in the whisked yogurt while the heat is low. Stir and continue to cook.
  7. When the curd gets incorporated nicely with the onions and the oil begins to separate, add the cashew powder, salt, and the spice; roasted cumin powder, coriander powder, and black pepper. Saute for a minute.
  8. Add in hot water and stir. Bring the curry to a boil.
  9. Lower the heat and add the clotted cream, kasoori methi, garam masala, honey, and green chilies.
  10. Add lemon juice to taste. If the curd is sour, skip the lemon.
  11. Give it a final mix and let the kali mirch chicken curry simmer for 2 minutes.
  12. Murgh kali mirch is ready. Serve hot with naan or zafrani pulao. Enjoy!
Nutritional Info per Serving - Approximate Values
Nutrition Information
Calories: 360 kcal Fat: 18 g Carbohydrates: 14 g Sugar: 6 g Fiber: 2.5 g Protein: 26 g Cholesterol: 86 mg
Recipe by at