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    Home » Lunch and Dinner Recipes

    CHICKEN KALI MIRCH

    Published: Jun 4, 2016 · Modified: Aug 16, 2022 by Kushi with 38 Comments . Article has 590 words. About 3 minutes to read this article.

    Chicken Kali Mirch or Murgh Kali Mirch is a delicious and spicy entree that can be served with any Indian flat breads like naan, roti, chapati or even with steamed rice. Give this dish a try and I am sure it will be a frequent item in your kitchen and also a go to dish for your dinner parties.
    Chicken Kali Mirch or Murgh Kali Mirch / Black Pepper Chicken

    Kali mirch means 'black pepper' and murg / murgh means 'chicken'. This dish is a true treat for all spicy food lovers. The only spiciness in this dish comes from black pepper, and is believed to provide a lot of health benefits when consumed in moderate quantity. I first had this dish at an Indian restaurant in Chicago. It was truly irresistible. As Chicago is far from my place and I cannot go that restaurant frequently 🙂 I tried making this dish at home and the outcome was a super hit and felt its worth sharing.

    The recipe below is my take on the dish, but I am sure there are other interesting variations as well. The chicken is marinated and then cooked in the aromatic and spicy gravy. While this dish can be served with steamed rice, I have served it with soft tava naan and will soon post the recipe for the same.

    Vegetarians can substitute chicken with paneer or potato and non-vegetarians can also use any of your other favorite meat.
    Chicken Kali Mirch or Murgh Kali Mirch / Black Pepper Chicken Preparation time : 40 minutes + marination time
    Serves : 4

    Ingredients for Chicken Kali Mirch

    Black Peppercorns - 2 tbsp
    Vegetable oil -  2 tbsp
    Cumin seeds - 1 tsp
    Cloves - 2
    Cardamom seeds - 5
    Bay leaf - 1
    Onion sliced - 1
    Garlic cloves chopped - 5
    Ginger grated - 1 inch
    Coriander leaves - 6 strands
    Green chilies - for garnish (optional)
    Water - ½ cup
    Salt - to taste

    For the marination:
    Chicken thighs - 750 g
    Yogurt - 4 tsp
    Turmeric powder - ¼ tsp
    Ginger grated - ½ inch
    Garlic cloves finely chopped - 4
    Coriander leaves / Cilantro finely chopped- 4
    Tandoori masala - 1 tsp
    Dried mint leaves - ½ tsp
    Salt - ½ tsp

    Steps to prepare Chicken Kali Mirch

    Step I

    • Cut the chicken thighs to desired size. Add all the ingredients listed under marination, mix well and marinate for atleast 1 hour, preferably overnight. I have kept it overnight.

    Step II

    • In a pan on medium heat dry roast black pepper corns for about 2-3 mins.
    • Next add 1 tablespoon of vegetable oil and continue roasting the black pepper corns until they start to sizzle in oil.
    • Add cumin seeds, cloves, cardamom seeds, bay leaf and continue to saute until aromatic.
    • Add sliced onions along with a pinch of salt and saute until onions turn light golden in color.
    • Add chopped ginger and garlic and continue to saute the onions till they are dark golden in color.
    • Blend the sauteed ingredients along with coriander leaves and half cup of water into a smooth paste.

    Step III

    • Meanwhile, in the same pan add remaining 1 tablespoon of oil, marinated chicken thighs and roast it for about 5 mins on medium-high heat until the meat sears on all sides. Rotate the meat about half way through.
    • Add the blended paste to the pan along with some additional water for desired consistency. Once the gravy comes to a boil, reduce the heat to simmer and cook covered for about 12-15 mins.
    • Add salt to taste. Garnish with finely sliced green chillies and coriander leaves.
    • Chicken Kali Mirch is now ready. Serve hot and enjoy.

    Chicken Kali Mirch or Murgh Kali Mirch / Black Pepper Chicken

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    Reader Interactions

    Comments

    1. Crafty Cooking Mama

      June 12, 2016 at 3:15 pm

      Yum...this looks like such a delicious bowl of curry. I could eat that whole bowl with a big side of rice 🙂

      Reply
      • Kushi

        June 15, 2016 at 7:35 pm

        Thank you Amanda 🙂

        Reply
    2. All That I'm Eating

      June 14, 2016 at 11:07 am

      This sounds delicious, you've made me so hungry!

      Reply
      • Kushi

        June 15, 2016 at 7:37 pm

        Thank you dear 🙂

        Reply
    3. GiGi Eats

      June 15, 2016 at 3:53 pm

      OH WOW! Talk about insane amounts of flavorrrrrr!

      Reply
      • Kushi

        June 15, 2016 at 7:41 pm

        Thank you dear 🙂

        Reply
    4. Prashant

      August 30, 2016 at 8:53 pm

      Green cardamom or black cardamom?

      Reply
      • Kushi

        August 30, 2016 at 9:59 pm

        Black seeds of green cardamom 🙂

        Reply
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    Hi, I'm Sridevi! I am a Software Engineer by qualification, a full-time Food Blogger by passion, a self-published Author, and a happy person two kids (monsters) ago.

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