chicken kali mirch recipe with step by step pictures | restaurant style murgh kali mirch recipe
Chicken kali mirch or murgh kali mirch is a perfect dish to make anytime around the year, but it is especially enjoyable during the winters. Kali mirch or black peppercorns have a amazing warmth to them that makes this dish so perfect for the cold weather. Chicken kali mirch is an irresistible curry because of the fragrance of freshly crushed peppercorns, the richness of the gravy, and the tender chicken pieces soaking in all the flavours.
And trust me when I say that making chicken kali mirch at home is breeze. It takes just about an hour to put together this chicken curry that’s fit for royalty.
making the gravy for chicken kali mirch recipe
This is a restaurant style chicken kali mirch recipe that has a white gravy which is seasoned very lightly. There is no red chili or turmeric in this recipe. Not even tomatoes. The idea is to highlight the flavour and taste of black pepper. The texture of the gravy is quite smooth baring the soft crunches from the crushed pepper every now and then.
The onions usually have a very strong flavour, so I have restricted its quantity to two medium-sized. We don’t need a lot of onions because the gravy needs to be mild for the black pepper to shine through. The ginger and garlic are the usual amount though, like how much we would normally use in a chicken curry. The curd should not be too sour. Using curd that’s fresh, slightly tart, and creamy will give you the best results.
What makes the gravy of the chicken kalimiri recipe so rich are the clotted cream and ground cashew nuts. The clotted cream is the one that forms the layer on top of the boiled milk as it cools. Clotted cream definitely tastes nicer than the store-bought fresh cream. It also has a natural sweetness to it. So if possible, use homemade whisked clotted cream instead of store-bought fresh cream.
The other ground spices are coriander, roasted cumin, and garam masala and they are used quite sparingly. I love how honey and lemon added towards the end help the chicken kalimiri achieve the perfect balance of taste. For this particular chicken curry, I prefer kasoori methi over fresh coriander. But you can add both if you love fresh coriander. But do not skip the kasoori methi.
what to serve with chicken kali mirch?
Chicken kali mirch curry tastes great with all kinds of Indian breads like phulka, butter naan, or roti. It tastes good with plain rice too. But if you want to experience a delight in its truest form, serve the murgh kali mirch with Zafrani Pulao. You will absolutely love it! Both these recipes are easy to make at the same time. So if you have invited over your friends or family for lunch, surprise them with the combo of Zafrani Pulao and Murgh Kali Mirch. Both of them have beautiful and delicate flavours that compliment each other so well.
Now let’s take a look at the ingredients and preparation of chicken kali mirch recipe.
how to make murgh kali mirch
- 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
- 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.
- Next, toss in the onions. Saute until they turn golden.
- Add in the garlic and ginger and saute until the raw smell goes away.
- Add in the chicken and roast (bhuno) it well for few minutes.
- 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.
- Now, add in the whisked yogurt while the heat is low. Stir and continue to cook.
- 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.
- Add in hot water and stir. Bring the curry to a boil.
- Lower the heat and add the clotted cream, kasoori methi, garam masala, honey, and green chilies.
- Add lemon juice to taste. If the curd is sour, skip the lemon.
- Give it a final mix and let the kali mirch chicken curry simmer for 2 minutes.
- Murgh kali mirch is ready. Serve hot with naan or zafrani pulao. Enjoy!
chicken kali mirch recipe with step by step pictures
To make chicken kali mirch, start off by melting 1/4 cup ghee in a handi. Add in the whole spices; 4 green cardamoms, 4 cloves, 2 bay leaves, 1-inch cinnamon stick, and 1/2 tsp shahi jeera/caraway seeds.
Next, toss in 2 medium onions, finely chopped. Saute until they turn golden.
Add in finely crushed 15 cloves of garlic and 1 inch julienned ginger and saute until the raw smell goes away.
Add in 500 grams chicken on bones and roast (bhuno) it well for few minutes.
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.
Now, add in 1/4 cup whisked yogurt while the heat is low. Stir and continue to cook.
When the curd gets incorporated nicely with the onions and the oil begins to separate, add 12 ground cashews, salt to taste, and the spice; 1 tsp roasted cumin powder, 1 tsp coriander powder, and 1 tbsp crushed black pepper. Saute for a minute.
Add in 1 cup hot water and stir. Bring the curry to a boil.
Lower the heat and add 1/4 cup clotted cream, 1 tbsp kasoori methi, 1/4 tsp garam masala, 1/2 tbsp honey, and 2 slit green chilies. Add in lemon juice to taste. If the curd is sour, skip the lemon.
Give it a final mix and let the kali mirch chicken curry simmer for 2 minutes.
Murgh kali mirch is ready. Serve hot with naan or zafrani pulao. Enjoy!