This is best Chicken kali mirch in white gravy you will love forever. Also known as Murgh kali mirch, it is an irresistible aromatic Indian black pepper chicken curry simmered with lots of black pepper in yogurt gravy. If you haven’t, tried this chicken kali mirch recipe, yes, then up your sleeves and do try it now. Here is how to make kali mirch chicken recipe at home.
The chicken kali mirch in a white gravy, was in my To-Do list since quite a sometime but could make it due to some or the other reason. Now, when I have made it, let me tell you, this is an ultimate chicken recipe you will love to the core, for sure.
What is Chicken Kali Mirch?
Chicken kali mirch is also called as Indian black pepper chicken curry or murgh kali mirch. It is delicious peppery curry of marinated chicken cooked in black pepper yogurt gravy. The peppery black pepper chicken curry is called as kali mirch chicken recipe in hindi.
The lucious rich chicken in a white gravy is truly an easy to cook dish and we can prepare it in minimum time, when we expect the guests at home. It is an ideal non vegetarian curry dish to serve during Eid festival or parties.
Indeed, this recipe be made as a chicken kali mirch dry or as a gravy. For dry version, do not any water and allow the chicken to cook in spices until thick and masala coats the chicken well and no liquid remains.
Kali Mirch Chicken Recipe ingredients
To begin with, this lovely spicy kali mirch chicken recipe do not require long list of ingredients. Not to mention, but Chicken and black pepper are two main ingredients of this curry preparation.
The black pepper (kali mirch) and green chillies imparts beautiful and subtle spiciness to the dish.
Specifically, I would like to mention here that please do not reduce the amount of kali mirch here. Rather, decrease the amout of green chillies if you want it to be less spicy.
The another important ingredients in this dish that equally gives the beautiful flavour to the dish is a good amount of yogurt and little sugar. It also, balances the spiciness very well.
Coming to another group of fresh ingredients, we need fresh cream, ginger paste, garlic paste, green chillies and chopped onions.
The spices powder we are using here in the gravy are coriander powder and garam masala powder only. Lastly, we want to use whole spices . i.e. bay leaves, cloves, cardamoms and shajeera(caraway seeds).
Most noteworthy, kasuri methi gives the life to the murgh kali mirch curry blending superbly with black pepper to just right, that will hit your palate. The taste of this succulent chicken kali mirch recipe will linger definitely for long.
What to pair with Chicken Kali mirch?
The rich Indian black pepper chicken curry couples up perfect with any Indian flat breads like kasuri naan, butter naan, lachha parathas, plain kulcha, phulkas parathas and roomali rotis. Furthermore, this black pepper chicken tastes best with dinner rolls and even mumbai pav or bun.
Significantly, all the rice preparations pairs best with kali mirch chicken curry. Easy zafrani pulao, jeera rice, Kashmiri pulao, peas pulao, Ghee rice and khushka are to name a few from the rice recipe list.
So all in all, this kali mirch chicken recipe brings out the best of the flavours with any of the accompaniment we serve along with it.
How to make chicken kali mirch – step by step pictures
To marinate the chicken
To prepare kali mirch chicken recipe, firstly, marinate chicken with the ingredients mentioned under marination. Then,cover and refrigerate for 30 minutes.
While the chicken is marinating, coarsely crush the black peppercorns in mortar & pestle
to make kali mirch chicken recipe
When chicken is ready to be cooked after marination, then in a heavy bottom pan or handi, heat ghee or oil in a pan or handi. Then, add marinated chicken pieces, fry on high heat until they are nicely seared and light golden brown.
Once the chicken turn light brown, take the fried chicken out and reserve.
Now, in the same pan, add shajeera, bay leaf, green cardamom, and cloves, fry for few seconds
Now, add onions and fry until soft and translucent.
When the onion turns pink and soft, then add ginger and garlic paste, sautè for few minutes.
Once the raw smell of onion ginger garlic masala goes off, then, add whisked yoghurt and stir until blended well.
Then, add coriander powder, green chili slit, coarsely crushed peppercorn and mix well.
Now, add fried chicken salt and mix. Cover and cook until chicken tender. Adjust the consistency of the chicken gravy by adding water.
Tip: However if you wish to make kali mirch chicken dry, then no need to add too much water.
Lastly, add garam masala powder, cream, sugar, kasoori methi and cook for another minute. Take it off the heat
Murgh kali mirch gravy is ready to serve. Dish out and serve chicken kali mirch hot with lachcha paratha or phulkas or nan or pulao of your choice
Some of the best chicken recipes and eid recipes you might want to try are:
- Dum chicken
- Tandoori Chicken
- Hariyali murgh Korma
- Butter Chicken
- Methi Chicken
- Lucknowi Gosht Korma
- Chicken Tikka masala
- Hyderabadi Murgh Dum Biryani
- Chicken Muthiya
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Chicken Kali Mirch
Ingredients
To marinate the chicken:
- 1 kg chicken on bone cut into pieces
- 1 teaspoon black pepper powder
- Juice of one lemon
- Salt to taste
For kali mirch chicken Gravy:
- 1 teaspoon caraway seeds shazeera
- 6-7 cloves
- 5 green cardamoms
- 2 bay leaf
- 2 onions medium size, finely chopped
- 1 tablespoon black peppercorn freshly and coarsely crushed
- 1 tablespoon garlic paste
- 300 gm yogurt whisked well
- 3/4 tablespoon ginger paste
- 1 teaspoon coriander powder
- 3 tablespoons cream
- 1 teaspoon garam masala powder
- 2-3 green chilies slit (you may adjust accordingly)
- 1 teaspoon dried fenugreek leaves ( kasuri methi )
- Salt to taste
- 5 tablespoons Oil or ghee or both in 1:1 ratio
Instructions
how to make chicken kali mirch
- Marinate chicken with the ingredients mentioned under marination, cover and refrigerate for 30 minutes.
- While the chicken is marinating, coarsely crush the black pepper corns in mortar & pestle
- When chicken is ready to cook, heat ghee or oil in pan
- Then, add marinated chicken pieces, fry on high heat until they are nicely seared and light golden brown.
- Once the chicken turn light brown, take the fried chicken out and reserve
- Now, in the same handi, add shajeera, bay leaf, green cardamom, and cloves, fry for few seconds
- Now, add chopped onions and fry until soft and translucent.
- Then add ginger and garlic paste, sautè for few minutes.
- Add whisked yoghurt and stir until blended well.
- Then, add coriander powder, green chili slit, coarsely crushed peppercorn, salt and mix well.
- Now, add fried chicken, mix well.
- Cover and cook until chicken is just tender. Adjust the consistency of the gravy only if required.
- tip: If making dry version, then skip adding water to the recipe
- Lastly, add cream, sugar, kasuri methi and cook for another minute.
- Dish out and serve chicken kali mirch hot with lachcha paratha or phulkas or nan or pulao of your choice
Gursimran says
When do you add salt in the main preparation?
Farrukh Aziz says
Hi,
I think I had missed writing it. Have done the needful, thanks for letting me know. 🙂
Haresh Matta says
Superb creation . Loved it.
Geeta Khan says
Pretty good! I added a few (15 to be precise) soaked and ground almonds when adding cream, a bit of julienned ginger at the end. Oh and I smokes my chicken after step 5 when it was waiting to be added to gravy. A trick learnt from my mom. The recipe is really good. 5 stars!
Farrukh Aziz says
Thank you very much Geeta.
Yes, the real shahi chicken kali mirch taste comes from the addition of cashew nuts or almonds and smoke. Great you do follow these steps to make it more delicious. Occasionally I do that too 🙂
Fareeha Khan says
Farrukh, this is the best chicken black pepper curry i have made. Cooked it for our weekend lunch today, everyone loved it. Kudos to you
Aria Mehta says
What a lovely gravy and fab photography. Taste and looks both are stunning!!
Tanya Verma says
Fabulous recipe!tried it and it came out so good. My family loved this curry very much. Thanks
Harita says
Hi Farrukh,
excellent presentation. I have in the past tried to cook with yogurt and every single time, it splits. I am not sure where I am going wrong. This happens even with kadhi. Appreciate any advice you can provide.
Farrukh Aziz says
Hi Harita,
Usually curd tends to split when not whisked or blended well in blender or when not stirred continuously while adding it. But even after following these steps, it splits, then i would suggest you to use 1 teaspoon of cornflour while whisking it and then add to any gravy and stir 🙂
Also, while adding t to kadhi, i always blend besan with dahi and then use it, this way it will never curdle
I hope this helps
Regards
farrukh
Pallavi Sagar says
Superb recipe. Can I use boneless chicken instead?
Farrukh Aziz says
Yes Pallavi you use boneless chicken 🙂
Regards
Farrukh
Shubha Shetty says
This is the most beautiful and delicious pepper chicken curry i have seen and recipe i have made. It has been a huge hit with our family. Thanks for the lovely share Farrukh
Farrukh Aziz says
Thank ypu very much Shubha 🙂
Regards
Farrukh
Jasmine. says
Tried it out and also chicken cutlet for guests today. Superhit and it was very delicious. Thank u
Shailaja B says
Our yesterday lunch was this so good Chicken kali mirch with zafrani pulao. What a mind blowing combo it is, finger licking good. Bookmarked both the recipes.
Farrukh Aziz says
Hi Shailaja,
Thank you very much, I am glad you all loved it ????
Regards
Farrukh
Roshan A says
What a fabulous chicken kali mirch recipe this is. We tried it and it came out extremely good with a perfect peppery kick. Thanks 🙂
Farrukh Aziz says
Thank you so much 🙂
Regards
Farrukh
Swan Tours India says
i tried this recipe and it turned out awesome, finger licking good…
thanks for sharing..
Tanvika Reddy says
What a lovely chicken Kali Mich recipe. Made it sometime back and is goin to make again this weekend. Keep posting such lovely recipes
Farrukh Aziz says
Thank you very much Tanvika 🙂
Regards
Farrukh
Swati says
Chicken Kali Mirch looking awesome, as its look its taste also yummy. My mouth is watering, I will make tomorrow definitely. I like the spicy foods and its look totally different. Thanks for sharing with us.
Farrukh Aziz says
Thanks Swati 🙂
Masum says
Yumm InshaAllah on sunday menu????
Farrukh Aziz says
InSHaaALlah
Feel Free to share the feed back 🙂
Regards
Farrukh
Nabila Shaikh says
I tried it and it turned out very well
seema says
Just made this recepie
luvd it …..my kid ….mummu yum yum hai ????
Thnx
Farrukh Aziz says
Thanks much Seema 🙂
Jeanette says
This looks delicious and I would like to try it but have two questions:
The ingredient list says “2 nos, medium onions, finely chopped”. I am unfamiliar with the term “nos”; what does it mean?
I have read that fresh celery leaves are an acceptable substitute for the dried fenugreek leaves, which are not available in my town, would you recommend this substitution?
Farrukh Aziz says
Hi Jeanette,
2 nos means 2 number of medium sized onion.
I would not recommend considering the 2 leaves are different, but it could be a personalized option in case you dont get dried fenugreek leaves in your home town 🙂
Thalia @ butter and brioche says
Though I don’t think I can pronounce this dish.. it looks absolutely amazing and so flavoursome. I definitely can see myself making the recipe 🙂
Subhasmita says
This looks tempting Farrukh…Have never seen such beautiful looking Pepper Chicken. I am going to try this son.
Farrukh Aziz says
Thanks Subhasmita 🙂
Ramya Menon says
EEEEE! *runs to plan trip to Whitefield*.
Farrukh Aziz says
run run run and run towards whitefield Ramya 😀 waiting to welcome you
Nishant says
Smashing recipe! Am definitely gonna try this one soon.
Farrukh Aziz says
Thanks Nishant 🙂
dixya | food, pleasure, and health says
what a thoughtful t hing to do..i would love to try this recipe soon. i do have most of all the ingredients except for the caraway seeds..
Farrukh Aziz says
Thanks Dixya 🙂
You can use cumin seeds instead of caraway if you don’t have it 🙂