Chicken Kali Mirch, also known as Black Pepper Chicken Gravy, is a popular chicken curry in North India and Pakistan. This dish features juicy and succulent chicken pieces cooked in a rich and creamy gravy loaded with black pepper. The black pepper gives the curry a nice heat, a spicy kick, and a distinct flavor.
This gluten-free curry is easy to make and comes together in under an hour using a few basic pantry ingredients. Serve it with flaky Lachha Paratha, Naan, or steamed rice for a comforting meal.
Chicken Kali Mirch Gravy Recipe
Ingredients
For the Marination:
- 500 grams chicken bone-in, skinless, cut into 1.5-2 inch pieces
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon lemon juice
For the Onion Cashew Paste:
- 1 tablespoon oil
- 2 medium onions sliced
- 1 inch piece ginger chopped
- 7-8 garlic cloves chopped
- 8 cashew nuts soaked in hot water for 20 minutes
For the Gravy:
- 4 tablespoons oil divided
- 3 green cardamoms
- 3 cloves
- 1 inch piece cinnamon stick
- ¼ cup yogurt whisked
- ½ teaspoon garam masala
- 1-2 teaspoons freshly ground black pepper
- 2 green chilies slit lengthwise
- 1½ teaspoons Kasuri Methi fenugreek leaves, roasted and crushed
- 2 tablespoons heavy cream
- ½ – ¾ teaspoon salt
Instructions
Step 1: Marinate the Chicken
- In a bowl, marinate the chicken pieces with salt, freshly ground black pepper, and lemon juice. Set aside for 20 minutes while you prepare the onion paste.
Step 2: Prepare the Onion Cashew Paste
- Heat 1 tablespoon of oil in a pan over medium heat.
- Add the sliced onions, chopped ginger, and garlic. Sauté until the onions turn light golden brown.
- Add the soaked cashew nuts and cook for another 2-3 minutes.
- Let the mixture cool, then blend it into a smooth paste using a blender or food processor.
Step 3: Cook the Gravy
- Heat 3 tablespoons of oil in a large pan over medium heat.
- Add the green cardamoms, cloves, and cinnamon stick. Sauté for a few seconds until fragrant.
- Add the prepared onion cashew paste and cook for 5-7 minutes, stirring frequently.
- Add the whisked yogurt and cook for another 2-3 minutes.
- Add the marinated chicken pieces and cook for 10 minutes, stirring occasionally.
- Add garam masala, freshly ground black pepper, slit green chilies, and Kasuri Methi. Mix well.
- Add ½ – ¾ teaspoon salt and cook for another 10-15 minutes until the chicken is cooked through and the gravy thickens.
- Stir in the heavy cream and cook for another 2 minutes.
Step 4: Serve
- Garnish the Chicken Kali Mirch with fresh coriander leaves.
- Serve hot with Lachha Paratha, Naan, or steamed rice.
Tips and Information
- Black Pepper: Use freshly ground black pepper for the best flavor. Adjust the amount according to your spice preference.
- Yogurt: Use full-fat yogurt for a richer gravy. Make sure the yogurt is not too sour.
- Cream: Adding cream makes the gravy richer and creamier. You can skip it or replace it with milk for a lighter version.
Making Chicken Kali Mirch at home is a wonderful way to experience the rich and aromatic flavors of Indian cuisine. The combination of tender chicken, creamy gravy, and freshly ground black pepper creates a dish that is both comforting and delicious.
Enjoy this curry with your favorite Indian bread or rice for a satisfying meal.