Chicken Kali Mirch | Best Black Pepper Chicken Curry

Easy and Delicious Chicken Kali Mirch served in a square white ceramic bowl.

5 from 21 votes

Chicken Kali Mirch | Best Black Pepper Chicken Curry

Chicken Kali Mirch or Murgh Kali Mirch is a delicious and spicy entree that can be served with a variety of Indian flatbreads like naan, roti, chapati, or even with ghee rice. The dish can be prepared in under an hour and a generous serving comes to about 350 calories. 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.

Prep Time5

Cook Time30

Marination time15

Total Time50

Course: Entree, Side Dish

Cuisine: Indian, Pakistani

Servings: to 6 people

Calories: 338kcal

Author: Kushi

Ingredients

For Marination

750 g Chicken Thighs bone-in, skinless, cut into pieces
4 tablespoon Yogurt or curds
½ inch Ginger grated
4 cloves Garlic finely chopped
4 strands Cilantro or Coriander leaves, finely chopped
8 leaves Mint finely chopped or ½ teaspoon Dried mint leaves
1 teaspoon Tandoori Masala powder or Garam masala or Curry powder
½ teaspoon Salt

For the Kali Mirch Gravy

2 tablespoon Black Peppercorns
2 tablespoon Vegetable oil
1 teaspoon Cumin seeds
2 pieces Clove or Laung
1 pod Cardamom or Elaichi
1 leaf Bay leaf or Tej Patta
1 large Onion sliced
4 cloves Garlic finely chopped
1 inch Ginger grated
6 strands Cilantro
2 pieces Green chilies slit
½ cup Water
½ teaspoon Salt to taste

Instructions

Step 1 - Marinate the Chicken

Add all the ingredients listed under marination, mix well, and marinate for atleast 15 minutes, preferably overnight. I have kept it overnight.
750 g Chicken Thighs, 4 tablespoon Yogurt, ½ inch Ginger, 4 cloves Garlic, 4 strands Cilantro, 8 leaves Mint, 1 teaspoon Tandoori Masala powder, ½ teaspoon Salt

Step 2 - Prepare the Kali Mirch gravy paste

In a pan on medium heat, dry roast black peppercorns for about 2-3 mins.
2 tablespoon Black Peppercorns
Next, add 1 tablespoon of vegetable oil and continue roasting the black peppercorns until they start to sizzle in oil.
2 tablespoon Vegetable oil
Add cumin seeds, cloves, cardamom pod, and bay leaf, and continue to saute until aromatic (about 2 minutes).
1 teaspoon Cumin seeds, 2 pieces Clove, 1 pod Cardamom, 1 leaf Bay leaf
Add sliced onions along with a pinch of salt and saute until onions turn light golden in color (about 4 minutes).
1 large Onion, ½ teaspoon Salt
Add grated ginger and chopped garlic and continue to saute the onions until they are dark golden in color (about 3 to 4 mins).
4 cloves Garlic, 1 inch Ginger
Blend the sauteed ingredients along with coriander leaves and half a cup of water into a smooth paste.
6 strands Cilantro, ½ cup Water

Step 3 - Cook the chicken in the gravy

Meanwhile, in the same pan, add the remaining 1 tablespoon of oil, marinated chicken thighs (from Step 1), and roast it for about 5 minutes on medium-high heat until the meat sears on all sides. Rotate the chicken about halfway through.
2 tablespoon Vegetable oil
Add the blended paste (from Step 2) 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.
Garnish with finely sliced green chilies. Chicken Kali Mirch is now ready. Serve hot, and enjoy.
2 pieces Green chilies

Notes

Expert Chef Tips

Marinate the chicken for at least 15 minutes, preferably overnight.
You can skip whole spices if they are unavailable. Instead, add ½ to ¾ teaspoon of garam masala powder or tandoori masala powder along with the blended paste in Step 3.
Bone-in chicken pieces tend to be more juicy and succulent than boneless chicken.

Storage Instructions

Any leftover curry can be stored for up to 3 to 4 days in an airtight container in the refrigerator.
Reheat on the stovetop or in a microwave until heated through, and serve.

Nutrition