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Chicken Kali Mirch Recipe

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4.3 from 9 reviews

Chicken Kali Mirch is a flavorful Indian chicken curry featuring a bold black pepper spice blend combined with aromatic ginger and garlic. This dish is cooked on the stovetop in a heavy-bottomed pot, resulting in tender, juicy chicken coated in a creamy yogurt-based sauce with a hint of heat from green chilies. Perfect served hot alongside basmati rice or roti for a satisfying and comforting meal.

Ingredients

Main Ingredients

  • ¼ cup cooking oil (see note)
  • 1 1/2 tsp ginger (minced)
  • 1 1/2 tsp garlic (minced)
  • 3 whole green chili peppers (optional)
  • 1.6 lb boneless chicken breast or thighs (cut into cubes)
  • 1 tsp salt
  • 2 tsp black peppercorns (crushed)
  • 1/2 tsp black pepper powder
  • 1 1/4 tsp cumin powder
  • 1 1/4 tsp coriander powder
  • 1/2 cup yogurt
  • 1/4 cup warm water
  • 1 tbsp fresh cilantro (chopped for garnish)

Instructions

  1. Heat oil and sauté aromatics: Heat oil in a heavy-bottomed pot over medium heat. Add minced ginger and garlic and sauté for 1–2 minutes until fragrant to build the flavor base.
  2. Add green chilies: Add the whole green chilies and fry for another minute to infuse the oil with heat.
  3. Cook the chicken: Add chicken pieces and cook on medium heat until they change color and turn slightly golden, ensuring the chicken is seared properly.
  4. Add spices: Mix in salt, crushed black peppercorns, black pepper powder, cumin powder, and coriander powder. Stir well to coat the chicken evenly with the spices for robust seasoning.
  5. Add yogurt: Reduce the heat to medium-low, add yogurt, and cook for 3–4 minutes while stirring continuously to prevent the yogurt from curdling and to create a creamy sauce.
  6. Simmer the chicken: Pour in warm water, reduce the heat to the lowest setting, cover the pot, and let it simmer for 5–6 minutes until the chicken is fully cooked and the oil rises to the surface, indicating the dish is ready.
  7. Garnish and serve: Garnish with fresh cilantro and serve chicken kali mirch hot with basmati rice or roti for a complete meal.

Notes

  • You can adjust the number of green chilies based on desired spice level or omit them for a milder dish.
  • Use boneless chicken thighs for juicier meat or breast for leaner meat.
  • To avoid curdling the yogurt, add it on low heat and stir continuously.
  • If black peppercorns are unavailable, increase the quantity of black pepper powder slightly to maintain flavor intensity.
  • This dish pairs well with basmati rice, naan, or roti.

Find it online: https://bitezly.com/chicken-kali-mirch-recipe/