Pepper Chicken Gravy | Chicken Kali Mirch

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Pepper Chicken Gravy | Chicken Kali Mirch

Black Pepper Chicken Gravy, also popularly known as Chicken Kali Mirch, is a classic and most loved Indian chicken dish for its rich and fiery flavors. This gravy pairs very well with roti, chapati, paratha, steamed rice, and dosa. Perfect for weeknight dinners or any special occasion.

Prep Time15

Cook Time30

Course: Dinner, Lunch

Cuisine: Indian

Diet: Gluten Free

Servings:

Calories: 223kcal

Author: Kushi

Equipment

Pan or Pot

Ingredients

To grind

3 Onion medium
8 to 10 Garlic cloves
2 inch Ginger

For the gravy

2 tablespoon Oil
½ teaspoon Saunf fennel seeds
4 to 5 Green chillies
2 Sprigs Curry leaves
¼ teaspoon Turmeric powder
1 teaspoon Red chile powder
2 teaspoon Coriander powder
2 teaspoon Garam masala powder
3 to 4 Tomatoes pureed
600 g Chicken leg pieces
½ cup Cilantro coriander leaves chopped
¼ cup Mint pudina, chopped
1 ½ teaspoon Salt adjust to taste
2 teaspoon Black pepper powder adjust to taste
1 teaspoon Cumin powder

Instructions

Make onion paste

In a blender or mixie jar, add onions, garlic cloves, and ginger and blend them into a smooth paste.
3 Onion medium, 8 to 10 Garlic cloves, 2 inch Ginger

Making of the gravy

Heat oil in a pan. Add saunf, green chilies, and curry leaves and saute for 1-2 minutes.
2 tablespoon Oil, ½ teaspoon Saunf, 4 to 5 Green chillies, 2 Sprigs Curry leaves
Add the ground onion-ginger-garlic paste and saute for 8-10 minutes.
Add turmeric, red chile, coriander, and garam masala powder and saute for 1 minute.
¼ teaspoon Turmeric powder, 1 teaspoon Red chile powder, 2 teaspoon Coriander powder, 2 teaspoon Garam masala powder
Add the pureed tomato and mix well. Cover and cook for 5 to 6 minutes.
3 to 4 Tomatoes
Add chicken, coriander leaves, pudina, and salt, and mix well.
600 g Chicken, ½ cup Cilantro, ¼ cup Mint, 1 ½ teaspoon Salt
Cook uncovered on medium-high flame for 5 minutes.
Add ½ cup water. Cook covered on a medium flame for 15 to 18 minutes—the time it takes for the leg pieces. Stir every 5 minutes.
Add black pepper powder and cumin powder and simmer for 2 to 3 minutes.
2 teaspoon Black pepper powder, 1 teaspoon Cumin powder
Serve with steamed rice, Malabar paratha, naan, roti, or chapati, and enjoy.

Video

Notes

Adjust black pepper and other spices to adjust to your liking.
No yogurt, cream, or milk is used to make this dish.

Nutrition