Chicken Kali Mirch also known as Black Pepper Chicken Curry or Murgh Kali Mirch, is a popular Indian dish. This flavorful restaurant-style chicken curry is made with tender chicken cooked in creamy white gravy seasoned with a generous amount of black pepper. Traditionally served with Naan or Rice, this satisfying meal is perfect for those who prefer mild heat in their curries. Learn to make it easily at home with step-by-step photos and a quick video tutorial.
Chicken kali mirch is a flavorful chicken curry featuring black pepper as its main spice. I first tied it during our last summer trip. Oh my goodness, the chicken was so tender and juicy. And the gravy was creamy and light, but still packed with so much flavor. I'm not a fan of creamy white gravies. I usually prefer bold, red, or orange color curries like Chicken Pathia, Indian Butter Chicken, Achari Chicken, or Chicken Ruby.
But when I tried this black pepper chicken curry, I realized that a flavorful dish doesn't always need to be a vibrant red or orange. The combination of black pepper, yogurt, and other spices creates a rich and satisfying taste that's perfect for those who enjoy creamy curries with a milder heat. Chicken kali mirch has flavorful white creamy gravy that is so addictive that you will come back for more. If you're a curry fan, consider adding this to your family's weeknight dinner rotation.
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About This Chicken Kali Mirch
This easy recipe starts with freshly crushing the black pepper that’s coarse in texture. This is added twice while making the kali mirch chicken curry - first, during marinating the chicken, and second, at the final stages of cooking.
When added to the marinade, the freshly crushed black pepper helps to season the chicken thoroughly. The final addition of black pepper adds a fresh flavor and allows you to adjust the heat level of this black pepper chicken curry to your preference.
The chicken is marinated in a simple yogurt, pepper, and salt mixture. I added cumin which adds a beautiful depth of flavor. It is then simmered in a rich onion-cashew curry. No tomatoes are added to this black pepper chicken curry. The yogurt gives this murgh kali mirch curry, a creamy texture and tangy flavor. Try it and comment below on how it turned out.
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Ingredients Notes
This black pepper chicken curry is a classic North Indian dish. Simple steps and fewer ingredients, that’s the beauty of this Murgh Kali Mirch recipe. This recipe is versatile. You can substitute chicken with any other protein like eggs, shrimp, paneer, or Tofu. Here's what you will need to make this creamy chicken kali mirch.
- Chicken: I prefer to create smooth, restaurant-style dishes using boneless, skinless chicken thighs or breasts, although bone-in chicken can also work.
- Black Peppercorns: Also known as Kali Mirch in Hindi language, this is the star of the dish. Freshly cracked coarse black pepper is used in this recipe.
- Yogurt: Full-fat yogurt or curd will provide the richest, creamiest flavor for this murgh kali mirch curry recipe.
- Cumin powder: Roast lightly cumin seeds and then grind them in a mortar and pestle to make powder. It adds a very light subtle earthy aroma to the dish. Skip if you do not have it.
- Onion, garlic, and ginger: They make a flavorful curry base. I used red onions for this kali mirch chicken recipe. White or yellow onions both work fine. If you do not have fresh ginger and garlic use store-bought ginger-garlic paste.
- Chili: Green chilies are optional. They spice up the curry. Add as per your taste preference.
- Cashew: It helps to make a creamy curry. Do not skip them. Substitute with almonds or heavy cream.
- Whole spices: Simple spices like green cardamoms, cloves, and cinnamon are used to make this kali mirch curry.
- Cardamom powder: It adds a delightful aroma and restaurant-like flavor to your curry. While it's optional, it's worth including if you have it.
- Fresh Cream: Adds a rich, creamy texture and a subtle sweetness to the curry.
- Garam Masala Powder: It helps to balance and enhance the overall taste of a curry dish.
- Oil: Any cooking oil with a neutral flavor and high smoke point works great. I used sunflower oil.
For the detailed list of ingredients & their measurements, please check out the recipe card below.
How to make Chicken Kali Mirch with Step-by-Step Photos
Preparations
1) Crush black peppercorns into a coarse powder using a mortar and pestle.
2) For the marinade, combine the chicken pieces in a mixing bowl with salt, crushed black pepper, cumin, and yogurt. Let the chicken marinate for 30 minutes.
Making onion-cashew paste
1) Heat 2 teaspoons of oil over medium heat. Add onion, ginger, garlic, and green chili. Cook for 2-3 minutes, being careful not to brown the onions as we want a light-colored gravy. Add cashews and cook for 1 minute. Remove from heat. Let the mixture cool to room temperature.
2) Add a little water and grind to a smooth paste. The onion-cashew paste is ready. Set it aside.
Making chicken kali mirch
1) Heat 3 teaspoons of oil over low-medium heat. Add cardamom pods (slightly opened), cloves, and cinnamon. Sauté the whole spices until fragrant. Turn off the heat and add the prepared onion-cashew paste. Cook the paste, stirring continuously over medium-low heat, until it no longer sticks to the bottom of the pan. This will take about 3-4 minutes. Set the heat to low or switch it off.
2) Add marinated chicken. Stir continuously as it cooks until the marinade begins to boil. Start stirring at low heat, and then gradually increase the heat. This prevents the yogurt from curdling. Cover and cook on low heat until the chicken is fully cooked. Stir occasionally as needed.
3) Stir in kasuri methi, garam masala powder, cardamom powder (optional), coriander leaves, freshly crushed black pepper, and cream. Combine thoroughly. Taste and adjust the seasoning as needed. Cover and cook for 2 minutes.
Chicken Kali Mirch is ready to serve. Enjoy it hot with naan or jeera rice.
Tips to make the Best Chicken Kali Mirch
- Marinate the chicken to ensure it is juicy, tender, and flavorful.
- Whisk the yogurt thoroughly before adding it to the marinade. After adding the yogurt-marinated chicken to the hot pan/pot, stir continuously until the marinade boils. Also, ensure the marinated chicken is at room temperature when you add it to the hot pan/pot and not taken directly from the refrigerator. This will prevent the yogurt from curdling.
- Don't brown the onions. Cook them until the edges begin to change color. This is the point at which the onions have lost their raw flavor. If you cook them until they brown, the color of the curry will be light brown instead of white.
- Do not add red chili powder to make this kali mirch chicken curry spicy. Red chili powder can add a bright red color to your curry gravy. If you're aiming for a creamy white curry, it's best to avoid it.
- Instead, add black pepper to increase the heat without altering the color. Black pepper is a classic spice that packs a punch of spiciness without altering the white color of your curry. So feel free to crank up the black pepper and enjoy your deliciously spicy, creamy white pepper chicken curry.
- Variations: Add other proteins. Substitute chicken with lamb, paneer, or shrimp.
Recipe FAQs
To prevent yogurt from curdling in a curry, ensure the marinated chicken is at room temperature before adding it to the boiling pan/pot. Turn off the heat and gently combine the chicken with the onion-cashew paste. Gradually increase the heat and cook, stirring continuously, until the marinade comes to a boil. This ensures the yogurt is fully cooked and prevents curdling.
To adjust the spiciness, you can skip adding green chilies and adjust the quantity of black pepper added towards the end of cooking gravy. Adding more black pepper will increase the heat, while adding less will decrease it.
This rich, creamy, peppery chicken curry pairs well with naan, roti, or rice.
Yes, you can use almonds or even heavy cream to achieve a similar creamy texture to the chicken curry.
Yes, you can prepare the gravy ahead of time and store it in the refrigerator. Stays good for 2 days. Reheat it gently before adding the cooked chicken. Not a freezer-friendly recipe as the cream may curdle when you thaw and reheat.
Recipe Card
Chicken Kali Mirch (Black Pepper Chicken Curry)
Equipment
- 1 Heavy bottom pot/kadhai
Ingredients
For the marinade
- 700 g boneless chicken thighs/breasts, cut into cubes
- 1 teaspoon crushed black pepper
- salt to taste
- ½ teaspoon cumin powder
- 1 cup full-fat curd or yogurt
For the onion cashew paste
- 2 teaspoon oil
- 2 onions sliced
- 15 garlic cloves small size
- 1- inch ginger
- 1 green chili
- 15 whole cashews
For the black pepper chicken curry
- 3 teaspoon oil
- 2 green cardamoms
- 5 cloves
- 1- inch cinnamon
- 1 teaspoon kasuri methi
- 1 teaspoon garam masala powder
- ½ teaspoon cardamom powder
- ¼ cup fresh cream
- 1 teaspoon crushed black pepper
- 2 tablespoon finely chopped coriander leaves
Instructions
Preparations for black pepper chicken curry
- Crush black peppercorns into a coarse powder using a mortar and pestle.
- For the marinade, combine the chicken pieces in a mixing bowl with salt, crushed black pepper, cumin, and yogurt. Let the chicken marinate for 30 minutes.
Making onion-cashew paste
- Heat 2 teaspoons of oil over medium heat. Add onion, ginger, garlic, and green chili. Cook for 2-3 minutes, being careful not to brown the onions as we want a light-colored gravy. Add cashews and cook for 1 minute. Remove from heat. Let the mixture cool to room temperature. Add a little water and grind to a smooth paste. The onion-cashew paste is ready. Set it aside.
Making the chicken kali mirch curry
- Heat 3 teaspoons of oil over low-medium heat. Add cardamom pods (slightly opened), cloves, and cinnamon. Sauté the whole spices until fragrant. Turn off the heat and add the prepared onion-cashew paste. Cook the paste, stirring continuously over medium-low heat, until it no longer sticks to the bottom of the pan. This will take about 3-4 minutes. Set the heat to low or switch it off.
- Add marinated chicken. Stir continuously as it cooks until the marinade begins to boil. Start stirring at low heat, and then gradually increase the heat. This prevents the yogurt from curdling. Cover and cook on low heat until the chicken is fully cooked. Stir occasionally as needed.
- Stir in kasuri methi, garam masala powder, cardamom powder (optional), coriander leaves, freshly crushed black pepper, and cream. Combine thoroughly. Taste and adjust the seasoning as needed. Cover and cook for 2 minutes. Remove from heat. Enjoy it hot with naan or jeera rice.
Video
Notes
-
- Marinate the chicken to ensure it is juicy, tender, and flavorful.
- Whisk the yogurt thoroughly before adding it to the marinade. After adding the yogurt-marinated chicken to the hot pan/pot, stir continuously until the marinade boils. Also, ensure the marinated chicken is at room temperature when you add it to the hot pan/pot and not taken directly from the refrigerator. This will prevent the yogurt from curdling.
- Don't brown the onions. Cook them until the edges begin to change color. This is the point at which the onions have lost their raw flavor. If you cook them until they brown, the color of the curry will be light brown instead of white.
- Do not add red chili powder to make the curry spicy. Red chili powder can add a bright red color to your curry gravy. If you're aiming for a creamy white curry, it's best to avoid it.
- Instead, add black pepper to increase the heat without altering the color. Black pepper is a classic spice that packs a punch of spiciness without changing the appearance of your dish. So feel free to crank up the black pepper and enjoy your deliciously spicy, white curry.
- Read our full nutrition disclaimer here.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Preeti
The aroma of this Chicken Kalimirch is incredible, and full of flavors. It's the perfect curry for anyone who loves a rich, flavorful dish with a milder spice profile. The black pepper provides a wonderful warmth without overpowering the other spices. Give it a try—you won't be disappointed.