Chicken Kali Mirch aka the Indian Black Pepper Chicken curry or Murgh Kali Mirch– hands down is one of the best recipe I had recently. This is an ultimate chicken recipe you will love to the core, for sure. A very simple & delicious Chicken recipe cooked with freshly crushed Black Pepper, some fresh chilies and yogurt that anyone can make in the kitchen.
To begin with, this lip-smacking Kali Mirch Chicken recipe do not require any long list of ingredients. The only main ingredients you will be needing are Yogurt, Green Chilies and Black Pepper to make this recipe.
Specifically, I would like to mention here that please do not reduce the amount of kali mirch (black pepper) here in this recipe. I would totally understand if you belong to the ‘non-spicy’ category so, instead of reducing the amount of black pepper, you are totally free to decrease the amount of green chilies if you want it to be less spicy. The black pepper (kali mirch) and green chilies imparts a very beautiful and subtle spiciness to the dish. The another important ingredients that play a huge part in this dish is a good amount of yogurt and little sugar. It also, balances the spiciness very well.
Also, to be noted, this recipe can be made as a chicken kali mirch dry or as a gravy. For dry version, do not add any water and allow the chicken to cook in spices until thickens and masala coats the chicken well and no liquid remains. Similarly, if you want a nice curry base chicken recipe, add a little amount of water & let it slow simmer until the gravy reaches your desired consistency. I personally, loved the gravy base and I would love to suggest the same to you as well! So lets begin with our todays recipe.
Ingredients for Chicken Kali Mirch:
For Chicken Marination:
|Chicken (large pieces with bones)||750 gms|
|Salt||1 tsp/As Per Taste|
|Lemon Juice||3 tsp|
|Black Pepper (freshly crushed)||1 tsp|
How To Marinate:
- Place the Chicken pieces in the marination bowl, sprinkle salt, freshly crushed black pepper and pour lemon juice as per the quantity mention above. Mix & Marinade all the ingredients together.
- Refrigerate to Marinate 30 mins.
For Onion-Cashew Paste: (To be fried and then made into a paste)
|Onions (sliced)||2 medium|
|Ginger (roughly chopped)||25 g|
|Garlic cloves||24 g|
|Green Chili (slit)||4|
|Cashew Nut- broken pieces||2 tbsp|
- Slice the onions, peel the ginger and garlic & chop the ginger. Slit into half the green chilies.
- Heat 3 tbsp ghee in a pan and add the sliced onions. Fry on medium heat for 4 mins till the onions are soft and translucent.
- Add the chopped ginger and garlic and keep frying on medium heat for 1 min.
- Now add the cashew nuts. Mix and fry on medium heat for 5 minutes. Add green chilies and fry 2-3 minutes on low medium flame. Remove onto a plate and allow to cool.
- To blend, add the items to a blender/grinder and coarse grind it. Now add 6-7 tbsp water and blend it into a smooth paste.
Other Ingredients for Gravy:
|Whisked Yogurt/Curd||4 tbsp|
|Onion-Cashew Paste||(Prepared Paste)|
|Garam Masala Powder||1/2 tsp|
|Crushed Black Pepper||1 tsp|
|Kasuri Methi (Dried Fenugreek Leaves)||2 tsp|
|Green Chilies (chopped half)||2|
|Salt||As Per Taste|
|Hot Water||250 ml|
|Ghee||2 tbsp/To Cook|
How To Cook:
Step 1: Heat 3 tbsp ghee in a pan and place the marinated chicken pieces side by side. Fry on high heat for 3 mins and then turn and continue to fry for 5-7 mins on both side.
Step 2: Continue to fry on medium heat, toss & turn the chicken pieces till the pieces are uniformly browned. Fry them in batches to cook evenly on all side without clutter. Once done, set aside for later.
Step 3: In a fresh pan, heat 2 tbsp ghee, add the whole spices and allow it to splutter for a minute.
Step 4: Give a stir and keeping the heat on low, add the paste blended earlier. Stir and fry on low heat for 6-7 mins till paste changes color & oil separates.
Step 5: Add the fried chicken pieces (prepared earlier).
Step 6: Reduce the heat to low and add the whisked curd/yogurt, garam masala powder, sugar and salt to taste. Gently mix & cook 3-4 minutes over low medium flame.
Step 7: Now add 250 ml water, mix and cover & cook on low heat for 10 mins till chicken pieces are tender.
Step 8: Open the lid and sprinkle freshly crushed black pepper, Kasuri Methi and green chilies. Mix low medium heat for 2-3 mins till oil separates. Simmer 1 minute on high heat & turn off the flame. Serve hot with rice or roti.
This lusciously rich ‘Black Pepper Chicken’ is truly an easy to cook dish to prepare in no time, when we expect the guests at home. It is an ideal non vegetarian curry dish to serve during Eid festival or parties. Do absolutely try this lip smacking, drool-worthy recipe at home and let me know your views in the comment section below. Also, if do subscribe to our Youtube channel for many more such delicious chicken recipe!
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