Learn how to make chicken kali mirch, a flavorful Indian curry dish made with tender chicken and a creamy white gravy infused with black pepper. This black pepper chicken curry is easy to make and perfect for a satisfying meal. Traditionally served with Naan or Rice, this kali mirch chicken curry is perfect for those who prefer mild heat in their curries. Here's how to make it with step by step photos and a quick video tutorial.
700gboneless chicken thighs/breasts, cut into cubes
1teaspooncrushed black pepper
salt to taste
½teaspooncumin powder
1cupfull-fat curd or yogurt
For the onion cashew paste
2teaspoonoil
2onionssliced
15garlic clovessmall size
1-inchginger
1green chili
15whole cashews
For the black pepper chicken curry
3teaspoonoil
2green cardamoms
5cloves
1-inchcinnamon
1teaspoonkasuri methi
1teaspoongaram masala powder
½teaspooncardamom powder
¼cupfresh cream
1teaspooncrushed black pepper
2tablespoonfinely 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.