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 kali mirch chicken recipe, then up your sleeves and do try it now.
1tablespoonblack peppercornfreshly and coarsely crushed
1tablespoongarlic paste
300gmyogurt whisked well
¾tablespoonginger paste
1teaspooncoriander powder
3tablespoonscream
1teaspoongaram masala powder
2-3green chiliesslit (you may adjust accordingly)
1teaspoondried fenugreek leaves( kasuri methi )
Salt to taste
5tablespoonsOilor ghee or both in 1:1 ratio
Instructions
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 garam masala powder, 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
Notes
to make chicken kali mirch dry, do not add any water and allow the chicken to cook in masala such that chicken cooks well and masala clings to the chicken well.