Chicken Kali Mirch (Black Pepper Chicken Curry)

Chicken Kali Mirch, also known as Murgh Kali Mirch or Black Pepper Chicken Curry, is a creamy and flavorful North Indian chicken curry made with tender chicken and freshly ground black pepper. This restaurant-style chicken curry has a rich white gravy with mild heat and pairs perfectly with naan, roti, or rice.

Unlike South Indian pepper chicken, this chicken kali mirch is not very spicy despite being made with plenty of black pepper. The creamy gravy balances the peppery flavour, making it a great choice for anyone who enjoys mildly spiced curries.

You may also like these other popular restaurant-style chicken curries from this website:

• Restaurant Style Chicken Curry
• Chicken Korma
• Boneless Chicken Curry

Ingredients Notes

This black pepper chicken curry 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 it.

• Chicken: I prefer boneless, skinless chicken for this recipe. Breast or thighs both work for this restaurant-style chicken kali mirch because they stay juicy and tender. You can also use chicken breasts or bone-in chicken.
• Black Peppercorns (Kali Mirch): Freshly crushed black pepper is the star ingredient in this black pepper chicken curry. For the best restaurant-style flavour and aroma, crush whole peppercorns just before cooking the chicken curry.
• Yogurt (Curd): Full-fat yogurt tenderizes the chicken and gives this Murgh Kali Mirch its creamy texture and mild tangy flavour.
• Onion-Cashew Paste: Onions, cashews, ginger, and garlic create the rich, creamy white gravy that gives this curry its signature restaurant-style taste.
• Whole Spices: Green cardamom, cloves, cinnamon, cumin, and garam masala add warmth, depth, and the classic flavour found in restaurant-style chicken kali mirch.
• Fresh Cream: A small amount of fresh cream added at the end gives the curry its smooth, silky finish.

How to make Chicken Kali Mirch (with Step-by-Step Photos)

Preparations

Step 1: Crush black peppercorns into a coarse powder using a mortar and pestle (images 1 & 2).

Step 2: For the marinade, combine the chicken pieces in a mixing bowl with freshly crushed black pepper, salt, cumin, and yogurt. Let the chicken marinate for 30 minutes (images 3 & 4).

Making onion-cashew paste

Step 3: 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 (image 5).

Step 4: Add cashews and cook for 1 minute. Remove from heat. Let the mixture cool to room temperature (image 6).

Step 5: Add a little water and grind to a smooth paste. The onion-cashew paste is ready. Set it aside (images 7 & 8).

Cooking chicken kali mirch

Step 6: Heat 3 teaspoons of oil over low-medium heat. Add cardamom pods (slightly opened), cloves, and cinnamon. Sauté the whole spices until fragrant (image 9).

Step 7: Turn off the heat and add the prepared onion-cashew paste. Cook over low-medium heat, stirring continuously, until the paste thickens and no longer sticks to the pan, about 3-4 minutes (image 10). Reduce the heat to low before adding the marinated chicken.

Step 8: Switch the heat to low and add the marinated chicken. Stir continuously until the marinade begins to boil, then gradually increase the heat to prevent the yogurt from curdling (images 11 & 12).

Step 9: Cover and cook on low heat until the chicken is cooked through, stirring occasionally.

Step 10: Stir in kasuri methi, garam masala powder, cardamom powder (optional), coriander leaves, freshly crushed black pepper, and cream (image 10). Combine thoroughly (image 11).

Step 11: Taste and adjust the seasoning as needed. Cover and cook for 2 minutes. Black pepper chicken curry is ready to serve. Enjoy it hot with naan or jeera rice (images 15 & 16).

Tips to make the Best Chicken Kali Mirch

• Marinate the chicken: Marinate the chicken for at least 30 minutes for juicy, tender, and flavorful results.
• Prevent the yogurt from curdling: Whisk the yogurt well before marinating, and let the chicken come to room temperature before cooking. After adding the marinated chicken to the pan, stir continuously until the marinade comes to a gentle boil.
• Do not brown the onions: Cook the onions only until the edges begin to change color. This keeps the gravy creamy white and gives the curry its signature restaurant-style look.

Recipe FAQs

Recipe Card

Chicken Kali Mirch (Black Pepper Chicken Curry)

Chicken Kali Mirch, also known as Murgh Kali Mirch or Black Pepper Chicken Curry, is a creamy and flavorful North Indian chicken curry made with tender chicken and freshly ground black pepper. This restaurant-style chicken curry has a rich white gravy with mild heat and pairs perfectly with naan, roti, or rice.

5 from 1 vote

Print Pin Rate

Course: Main

Cuisine: Indian

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Servings: 4 people

Calories: 410kcal

Author: Preeti Nayak

Video

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

• 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.

Cooking chicken kali mirch

• 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 over low-medium heat, stirring continuously, until the paste thickens and no longer sticks to the pan, about 3-4 minutes. Reduce the heat to low before adding the marinated chicken.
• Switch the heat to low and add the marinated chicken. Stir continuously until the marinade begins to boil, then gradually increase the heat to prevent the yogurt from curdling
• Cover and cook on low heat until the chicken is cooked through, stirring occasionally.
• 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.

Notes

• 1. Marinate the chicken: Marinate the chicken for at least 30 minutes for juicy, tender, and flavorful results.
  2. Prevent the yogurt from curdling: Whisk the yogurt well before marinating. Let the marinated chicken come to room temperature, then stir continuously after adding it to the pan until the marinade comes to a gentle boil.
  3. Do not brown the onions: Cook the onions just until the edges begin to change color. This keeps the gravy creamy white instead of light brown.
  4. Adjust the heat with black pepper: Avoid adding red chili powder, as it can change the colour of the curry. Add extra freshly crushed black pepper if you prefer a spicier black pepper chicken curry.
  5. Try other proteins: You can make this restaurant-style kali mirch curry with lamb, paneer, or shrimp instead of chicken.

Nutrition

Calories: 410kcal

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @theyummydelights or tag #theyummydelights!