Chicken Kali Mirch Recipe Black Pepper Chicken Curry

on Jan 13, 2023 Here are a few more chicken curry recipes that you may like: Restaurant Style Kadai Chicken, Malai Chicken Curry, North Indian Boneless Chicken Curry, Doi Murgi, and Bengali Chicken Rezala.

About Chicken Kali Mirch

Chicken kali mirch (Black Pepper Chicken Curry, murgh kali mirch) is a popular chicken curry in North India and Pakistan. It consists of juicy and succulent chicken pieces cooked in a hot curry with lots of black pepper (kali mirch). It is one of the first few recipes I posted on Whiskaffair. It received so much love from the readers that I decided to redo the post with new, better pictures and clearer instructions and post it again with a fresh date. This gluten-free curry is easy to make and comes together in under an hour using a few basic pantry ingredients. It is rich and creamy and my all-time favorite for festivals or special occasions. Serve it with flaky lachha paratha or naan for a comforting meal. You can also try it with steamed rice or jeera rice. Black Peppercorns (Kali Mirch) is the star ingredient of this chicken kali mirch curry. They give the curry a nice heat, a spicy kick, and a distinct flavor. Use freshly ground black peppercorns for the best taste. Whole Spices – You will need a few basic whole spices such as cloves (laung), green cardamoms (hari elaichi), and cinnamon (dalchini). Spice Powders – To flavor the curry, you will need coriander powder, roasted cumin powder, black pepper powder, and garam masala powder. Cashew Nuts makes the curry rich and creamy. You can replace them with almonds or melon seeds. Plain Yogurt (Dahi, Curd) makes the base of the curry. If using homemade yogurt, make sure it is not sour. Unsweetened Heavy Cream – It makes the curry creamier. If you make chicken curry for your everyday meal, you can skip adding it or replace it with milk. Honey – Adds a slight hint of sweetness and balances the spices. Others – You will also need red onions, green chilies, oil, ginger-garlic paste, freshly squeezed lime juice, and Kasuri methi. Once it comes to a rolling boil, add the following ingredients to the pan and boil for 6-8 minutes.

1 cup of chopped onions 2 teaspoon chopped green chilies 10-12 whole cashew nuts

Remove the pan from the heat and let the mixture cool down for 5 minutes. Strain the water and add the cooked onions and cashew nuts to a blender along with ¼ cup of water. Blend to make a fine paste. Once the oil is hot, add the following spices and saute for 4-5 seconds.

3-4 cloves 3-4 green cardamoms 1-inch piece of cinnamon stick

Now add 2 teaspoon of ginger-garlic paste and cook for another minute. Add the following ingredients and cook for 3-4 minutes, stirring frequently.

¼ cup of whisked yogurt 2 teaspoon coriander powder ½ teaspoon roasted cumin powder 1 teaspoon salt

Reduce the heat to low. Cover the pan and cook for 35-40 minutes, until the chicken is cooked well, stirring a few times.

1 tablespoon freshly squeezed lime juice 1 teaspoon honey 1 tablespoon Kasuri methi ¼ cup unsweetened heavy cream ½ teaspoon garam masala powder crushed black pepper

Add some hot water if the curry looks thick, and bring it to a boil. Check for salt and add more if required. Serve hot.