If you’re craving a rich, peppery dish that tantalizes your taste buds, Chicken Kali Mirch is the perfect recipe to try. This popular North Indian dish is known for its bold flavors, with black pepper playing the star role. The succulent chicken, marinated in a blend of spices, cooked in a creamy onion-cashew gravy, will make you fall in love with this recipe. Try it once, and it’s sure to become a regular on your dinner menu!
Preparation time – 30 minutes
Cook time – 40 minutes
Serves – 3
Ingredients
For the marination:
- 500g boneless chicken cubes
- 1 tsp salt
- 1 tsp black pepper powder
- 1 tbsp ginger garlic paste
For the curry:
- 3 tbsp mustard oil
- 2 cloves
- 2 cardamom pods
- 3 medium onions, finely sliced
- 2 green chilies, finely chopped
- Salt to taste
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/4 cup cashews, soaked in hot water for 30 minutes and ground to a paste
- 1 cup whisked curd (yogurt)
- 1/4 tsp garam masala
- 1 tbsp kasuri methi (dried fenugreek leaves)
- 1 tbsp freshly ground black pepper powder
- 1 tsp ghee
Directions
- Marinate the Chicken:
In a bowl, marinate the chicken cubes with salt, black pepper powder, and ginger garlic paste. Let it sit for 30 minutes to absorb the flavors. - Cook the Chicken:
Heat 3 tbsp of mustard oil in a kadhai (wok) over medium heat. Add the marinated chicken and cook until it’s about 80% done. Once cooked, remove the chicken from the kadhai and set it aside for later. - Prepare the Base:
In the same kadhai, add 2 cloves and 2 cardamom pods, and temper the oil. Add the finely sliced onions and sauté them until they turn golden brown and soft. - Add Chilies and Water:
Stir in the chopped green chilies and a splash of hot water to deglaze the pan and enhance the flavors. - Combine Chicken and Spices:
Add the cooked chicken back into the kadhai and sauté well. Next, mix in the cumin powder, coriander powder, and salt to taste. Continue sautéing for a few more minutes until the spices are well combined. - Make the Gravy:
Add the ground cashew paste and whisked curd to the chicken mixture. Stir everything together thoroughly to create a rich, creamy gravy. Lower the flame and cook the dish covered for 10 minutes, allowing the flavors to meld. - Finish with Final Seasoning:
After 10 minutes, remove the lid and give the dish a good stir. Add the kasuri methi, garam masala, and freshly ground black pepper powder. Mix well to incorporate all the flavors. - Add Ghee and Serve:
Finally, drizzle 1 tsp of ghee over the chicken for extra richness. Serve your Chicken Kali Mirch hot with roti, paratha, or steamed rice.
Enjoy this irresistible Chicken Kali Mirch with your favorite side, and don’t forget to save this recipe for future cravings!
