Chicken Kali Mirchis a creamy and mellow Indian chicken curry cooked with black pepper as the star ingredient. Also known as Murgh Kali Mirch or Black Pepper Chicken, this recipe features boneless, skinless chicken thighs cooked in a creamy curry of black pepper, spices, yogurt, and more. This is a popular dish in restaurants in North India. This easy boneless chicken curry needs no marination and comes together in about 45 minutes.
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Whenever I'm in the mood for something different from the usual tomato-based chicken curries, often, I make black pepper chicken curry. At first glance, the rich and comforting sauce might remind you of mughlai white chicken korma. While the two dishes do share a few ingredients and have that same ivory-colored appearance, kali mirch chicken really stands apart because of pronounced pepper flavor.
This curry is a stunner! I make a luscious sauce base with caramalized onions & cashews, ground together with green chillies. While green chillies bring the grassy heat, the fresh ground black pepper is what shines. I tested a batch without yogurt and felt that even though we are using cashews, yogurt is needed to add mild tang.It is a fuss free recipe, and to make it, most likely you already have everything in your pantry.It pairs perfectly with paratha or naan or jeera rice.
Recipe Notes & What I Learned While Testing
- You don't need to marinate the chicken. Just grab the chicken out of the fridge 30 minutes prior to cooking so that the chicken loses some of its chill.
- Fresh black pepper is the key! I prefer using a mortar and pestle to pulverize the peppercorns, as it releases their natural oils and gives the curry a deeper, and more vibrant aroma.
- The quantity of onions matter! Too much onion will make the sauce sweetish which will compete with the taste of black pepper. At the same time, if onion quantity is less, we won't be able to achieve the proper consistency of the sauce. I tested a few times and figured out that "perfect" onion quantity that brings the right taste, texture and sweet hint.
- In the previous version of my recipe, I used ready to use ground cashews and mixed them with water to make a paste. But many of you wrote to me that you are are not able to find pre made cashew powder. So, I have updated the recipe instructions slightly to include how to make cashews paste with raw cashews.
- Mom came to visit us a couple of summers ago, and I noticed she really took her time browning the onions.As a result, her version had a much deeper, richer flavor. I tweaked my recipe based on what she did, and now caramelizing the onions is something I do too (this step is main change from my previous recipe).
Ingredients
- Both boneless or bone in will work in this recipe. You will need to adjust the cooking time. Please read recipe card for instructions.
- White Pepper Powder has a sharp, quick heat that hots differently than black pepper. Since we are only relying on pepper for heat in this recipe, I use it to add a little musky, and earthy taste to the gravy. .
- Plain Yogurt - Avoid using low fat yogurt. Whole yogurt is best for curries. Thick yogurt helps you achiever a rice consistency of the sauce. Make sure that it's not too tangy else your sauce will be sour. Greek yogurt or plain thick yogurt both a re good to use.
How To Make Chicken Kali Mirch
- Cut the boneless and skinless chicken thighs in 2 inch pieces. Measure the yogurt in a bowl and lightly beat using a whisk until smooth.Keep near.
2. Add ginger garlic paste, lemon juice, salt and fresh cracked black pepper to the chicken. Use your hands to mix nicely and let stand for 20 minutes while you work on the pepper sauce.
3.In a large, heavy bottomed pan,heat up oil. Add onions and on medium heat, brown the sliced onions.Don't let onions get too dark.
4. Add the cashew, cumin seeds and whole green chillies to the browned onions. Fry for 2-3 minutes.
5. Grind the onions mixture with as little water as needed to a smooth paste. Set aside.
6. To the same pan, add 1-2 tablespoon of oil and add the marinated chicken. Saute the chicken on medium heat for 5-6 minutes, while stirring frequently untils its no longer pink. Take out in a plate.
7.In the same pan, heat the remaining oil. Add whole spices and let them crackle, then stir in the onion-cashew paste with coriander and white pepper. Add a splash of water and cook on low-medium heat for 3-4 minutes.
8. Add the chicken(& drippings)back to the pan. Mix with onions and begin sauteeing. In about 8-10 minutes, the boneless chicken will be 95% cooked.
9. Lower the heat, and add the yogurt to the pan now. As soon as you add yogurt, stir immediately for next 2-3 minutes to avoid yogurt from curdling. Cover briefly and let chicken cook for 4-7 minutes more until chicken is fully cooked through.
10. Open the lid and add nutmeg, garam masala and green cardamom powder. Sprinkle rest of black pepper powder. Also add in the heavy cream if you are using.
11. Mix everything, taste and adjust saly and let the sauce come to a slow simmer to heat gently. Switch off the flame. Chicken kalimirch is ready. Finish with chopped cilantro if desired.
Simple Tips That Make a Difference
- Since chicken shrinks while cooking, in my opinion 2 inch chicken pieces are the ideal size for initial searing and then cooking in sauce. That way chicken stays meaty and succulent.
- Take the yogurt out of the fridge 30 minutes before setting out to cook. This reduces the chances of curdling.
- Don't use iron kadai or cast iron pots to make this dish. The yogurt tastes a bit funky in my opinion. Enameled cast iron is fine.
North Indian Chicken Kali Mirch (Pepper Chicken)
Ingredients
To Marinate the Chicken
- 500 g chicken thighs boneless & skinless, cut in 2 inch pieces
- 1.5 tablespoon lemon juice
- 1 tablespoon garlic paste
- ½ tablespoon ginger paste
- 1 teaspoon black pepper freshly ground
- ½ teaspoon salt
For The Pepper Sauce
- 4 tablespoon neutral cooking oil divided
- 1 large onion sliced
- 10-12 raw cashews whole
- 2 green chilies hot variety (adjust to taste)
- ¼ cup whole plain yogurt
- 1 teaspoon salt adjust to taste
Whole Spices
- 1 small bay leaf
- ½ inch cinnamon stick
- 2-3 green cardamom pods
- ½ teaspoon shah jeera royal cumin or caraway seeds
Ground Spices
- 1.5 teaspoon coriander powder
- ½ teaspoon white pepper powder skip if unavailable
To Finish The Curry
- ¼ cup heavy cream adjust quantity as per liking, can be skipped
- 1 to 1.5 teaspoon black pepper powder freshly ground (adjust to taste)
- ¼ teaspoon green cardamom powder
- ⅛ teaspoon nutmeg powder fresh grated
- cilantro for garnish
Instructions
Preparation
- In a bowl, combine chicken with lemon juice, garlic paste, ginger paste, freshly ground black pepper, and salt. Mix well so every piece is coated, then let it marinate while you work on the sauce (or up to a few hours in the fridge for deeper flavor.
- Add yogurt to a bowl and using a whisk beat until smooth.
Make the Kalimirch Sauce
- Heat 2 tablespoons oil in a heavy, wide pan. Add the sliced onions. Fry on medium heat for 5-7 minutes until the onions turn soft and golden but not too dark.
- Then, add the cashews, green chillies and cumin seeds. Fry everything for 2 more minutes until cashews look slightly toasted. Let this mixture cool slightly, then transfer to a blender jar and grind using as little water as possible into a smooth paste. Tip: Blending while slightly warm helps achieve a silkier texture.
- In the same pan, add the remaining oil. Add bay leaf, cinnamon stick, green cardamom. Let crackle gently for 15-20 seconds to release their aroma.
- Add the prepared onion-cashew paste to the pan. Stir in coriander powder and white pepper powder.Add a small splash of water to the blender jar to loosen the stuck onion mixture. Pour this liquid into the pan. Cook on low to medium heat for 3 to 4 minutes, while stirring often, until the masala thickens and looks glossy.
- Add the sauteed chicken along with any juices. Mix well to coat the chicken in the masala. Cook on medium heat for a 3-4 minutes until the chicken starts to firm up and absorb the flavors.
- Lower the heat to medium and add the whisked yogurt to the pan next.Add salt As soon as you add the yogurt, stir continuously for 2-3 minutes to prevent the yogurt from curdling.
- Once the yogurt is warmed through, cover the pot with lid. Cover and cook on low heat for 7-10 minutes or until the chicken is tender and fully cooked. Stir occasionally to prevent sticking.Note - If you are using bone in chicken, let cook covered for 18-20 minutes or until chicken is cooked through. There is no need to add any water- the water content of yogurt and the chicken is enough to make a gravy.
- Once the chicken is cooked. Stir in the heavy cream. Add freshly ground black pepper, cardamom powder, and freshly ground nutmeg. Simmer uncovered for a 3-4 minutes until the sauce reaches your desired consistency.
- Taste and adjust seasoning.Adjust salt as needed. The sauce should have a warm, peppery kick balanced with creamy notes. Add more black pepper if you like it bold.
- Garnish with fresh cilantro and let the curry rest for a few minutes before serving. Tip: the pepper flavor deepens as it sits, making leftovers even more delicious.
Notes
- Since chicken shrinks while cooking, in my opinion 2 inch chicken pieces are the ideal size for initial searing and then cooking in sauce. That way chicken stays meaty and succulent.
- Take the yogurt out of the fridge 30 minutes before setting out to cook. This reduces the chances of curdling.
- Dont use iron kadai or cast iron pot to make this dish. The yogurt tastes a bit funky in my opinion. Enameled cast iron is fine.
Dusabe Protogene says
This is an elaborate lesson. Thanks!
Tanvi says
So glad you liked. Thank you.