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Overhead shot of chicken kali mirch in white plate with pulao the side.
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4.78 from 31 votes

Chicken Kali Mirch

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.
Prep Time30 mins
Cook Time30 mins
Course: Curries, Main Course
Cuisine: Indian
Keyword: Chicken Kali Mirch, Kali Mirch Chicken Recipe, Murgh Kali Mirch
Servings: 7
Calories: 314kcal
Author: Farrukh Aziz


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


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


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.


Calories: 314kcal | Carbohydrates: 9g | Protein: 15g | Fat: 24g | Saturated Fat: 6g | Cholesterol: 65mg | Sodium: 116mg | Potassium: 285mg | Fiber: 2g | Sugar: 3g | Vitamin A: 240IU | Vitamin C: 6.2mg | Calcium: 91mg | Iron: 1.2mg