Easy & Best Chicken Kali Mirch Recipe (Murgh Kali Mirch)

This is the best You’ll always love chicken kali mirch in white gravy. It’s also called Murgh kali mirch, and it’s an irresistible black pepper chicken curry from India that is cooked with lots of black pepper in a yoghurt sauce. If you haven’t tried this chicken kali mirch recipe yet, roll up your sleeves and do it now. Here is a recipe for making kali mirch chicken at home.

The chicken kali mirch in a white gravy had been on my list of things to do for a long time, but I never got around to making it. Now that I’ve made it, I can tell you that this is the best chicken recipe ever. You will love it to the core.

What Is Chicken Kali Mirch Recipe?

Chicken kali mirch is also called murgh kali mirch or Indian black pepper chicken curry. It is a tasty peppery curry made with chicken that has been marinated and cooked in a black pepper yoghurt sauce. In Hindi, this dish is called kali mirch chicken recipe. It is a spicy black pepper chicken curry.

The delicious, rich chicken in a white gravy is easy to make, and we can make it in the least amount of time when we have guests coming over. It is a great curry dish for non-vegetarians to serve at Eid parties or other events.

This recipe can be made as either a dry chicken kali mirch or a gravy. For a dry version, don’t add any water and let the chicken cook in the spices until the masala is thick and covers the chicken well and there is no more liquid.

You may also like to read: Hariyali chicken

Kali Mirch Chicken Ingredients:

First of all, this lovely spicy kali mirch chicken recipe doesn’t have a long list of things you need to buy. Also, chicken and black pepper are two of the most important parts of this curry dish. The black pepper (kali mirch) and green chilies give the dish a beautiful, subtle heat.

I’d like to say in particular that you shouldn’t cut back on the amount of kali mirch. Rather, if you want it to be less spicy, cut back on the amount of green chilies.

A good amount of yoghurt and a little bit of sugar are two other important parts of this dish that also give it a great taste. It also goes very well with the spice.

We also need fresh cream, ginger paste, garlic paste, green chilies, and chopped onions for the next group of fresh ingredients.

Only coriander powder and garam masala powder are used as spice powders in this gravy. The last step is to use whole spices. i.e. bay leaves, cloves, cardamom, and shajeera (caraway seeds).

Most importantly, kasuri methi gives life to murgh kali mirch curry by mixing beautifully with black pepper to make it just right, which will hit your taste buds. The delicious taste of this recipe for chicken kali mirch will stay with you for a long time.

Step By Step Recipe:

• To Add a sauce to the chicken
• First, marinate the chicken with the ingredients listed under “marination” in the kali mirch chicken recipe. Then, put it in the fridge for 30 minutes with a lid on.
• While the chicken is marinating, use a mortar and pestle to break up the black peppercorns.
• To Make Kali Mirch Chicken Recipe
• When the chicken is ready to cook after being marinated, heat ghee or oil in a heavy-bottomed pan or handi. Then, add the chicken pieces that have been
• marinated and fry them over high heat until they are nicely browned and seared.
• Once the chicken turns a light brown colour, take it out and set it aside.
• Now, add shajeera, bay leaf, green cardamom, and cloves to the same pan and fry for a few seconds.
• Now, add the onions and cook them until they are soft and clear.
• When the onion is soft and pink, add the ginger and garlic paste and cook for a few minutes.
• Once the raw smell of the onion, ginger, and garlic masala is gone, add the whisked yoghurt and stir until everything is well mixed.
• Then, add coriander powder, slit green chilli, and coarsely crushed peppercorn and mix well.
• Now, mix in the fried chicken salt. Cover the chicken and cook it until it is soft. Add water to the chicken gravy to change how thick it is.
• Tip: If you want your kali mirch chicken to be dry, don’t put in too much water.
• Lastly, add the garam masala powder, cream, sugar, and kasoori methi and cook for another minute. Put it away from the heat
• The chicken curry with red peppers is ready to eat. Serve chicken kali mirch hot with your choice of lachcha paratha, phulkas, nan, or pulao.

Ingredients Quantity:

• marinate the chicken:
• 1 kg chicken on bone ( cut into pieces)
• 1 teaspoon black pepper powder
• Jice of one lemon
• Salt to taste
• For kali mirch chicken Gravy:
• 1 teaspoon caraway seeds (shazeera)
• 6-7 cloves
• 5 green cardamoms
• 2 bay leaf
• 2 onions (medium size, finely chopped)
• 1 tablespoon black peppercorn (freshly and coarsely crushed)
• 1 tablespoon garlic paste
• 300 gm yogurt ( whisked well)
• ¾ tablespoon ginger paste
• 1 teaspoon coriander powder
• 3 tablespoons cream
• 1 teaspoon garam masala powder
• 2-3 green chilies (slit (you may adjust accordingly))
• 1 teaspoon dried fenugreek leaves (( kasuri methi ))
• Salt to taste
• 5 tablespoons Oil (or ghee or both in 1:1 ratio)

Tips & Notes:

1. Marinate the chicken for 30 minutes in the ingredients listed under “marination,” then cover and put it in the fridge.
2. While the chicken is marinating, use a mortar and pestle to roughly crush the black peppercorns.
3. When it’s time to cook the chicken, heat ghee or oil in a pan.
4. Then, add the chicken pieces that have been marinated and fry them over high heat until they are nicely browned and seared.
5. When the chicken turns light brown, take it out and set it aside.
6. Now, add shajeera, bay leaf, green cardamom, and cloves to the same pan and fry for a few seconds.
7. Now, add the chopped onions and cook them until they are soft and clear.
8. Then, put in the ginger and garlic paste and cook for a few minutes.
9. Stir the whisked yoghurt in until it is well mixed.
10. Then, add coriander powder, slit green chilli, coarsely crushed peppercorn, salt, and mix well.
11. Now, add fried chicken, mix well.
12. Cover the chicken and cook it until it is just done. Change the gravy’s consistency only if you need to.
13. if you want to make a dry version, don’t add water to the recipe.
14. Lastly, add the cream, sugar, and kasuri methi and cook for another minute.
15. Serve chicken kali mirch hot with your choice of lachcha paratha, phulkas, nan, or pulao.