A restaurant classic, chicken kali mirch is a delight for pepper lovers! The unique balance of heat from black pepper powder and sweetness from creamy gravy is bound to give your taste buds enchanting sensation!
Chicken kali mirch which can be directly translated to pepper chicken curry is not a spicy dish. It definitely has the kick from black peppers, but it is nicely complemented with the sweet creamy gravy. And when you make it at home, you can customize it to your own liking! Win win, right?
Chicken kali mirch is a frequently ordered dish in any Indian restaurant thanks to its unique taste which is unlike any other Indian curried chicken recipe. The flagship kadai chicken is majorly dominated by warm spices like coriander and cumin whereas the primary aromatic of chicken kali mirch is nothing but kali mirch!
There are many variations of pepper chicken curry and you may already have your own family recipe of the same. If it’s different from how I made it, please share it in the comment below; I will love to try it in my kitchen!
To make the gravy of my chicken kali mirch, I prepared the base by boiling and then grinding onion and cashew nuts to make a smooth & fine paste. Cashews add tremendous flavor along with a creamy sweetness. And onion is a must in any Indian curry!
The gravy of chicken kali mirch is white in color unlike other curry recipes as this one does not have turmeric powder in it. The creamy white gravy with specs of black pepper is the distinct characteristic of the popular chicken kali mirch.
This is a special occasion worthy dish and I am sure if you include it in the menu of your next house party, your guest will thank you for it and won’t stop praising your culinary skill! This creamy gravy of chicken kali mirch has wide appeal which pleases kids and adults alike!
This recipe of chicken kali mirch can also be tweaked a little to make a pepper chicken fry instead of a curry recipe. You can follow the same recipe except the addition of water. After adding curd, cover the pan and let the chicken cook in low heat.
The liquid from curd will eventually get absorbed while softening the chicken. At the very end, sprinkle few fresh curry leaves and fry for 5 more minutes to make the curry leaves little crispy. And your dry pepper chicken fry is ready!
If you are not fond of black pepper and the amount of pepper powder in my recipe seems too overwhelming, feel free to cut it down. Just add as much pepper as you like; the creamy gravy made of cashew and cream will anyways taste delicious with roti or rice!
On the other hand, if kali mirch is something you are already fond of, then this chicken kali mirch or pepper chicken curry is a must-try for you! I am sure after you try it for the very first time, this will become a regular dish in your weekly meal plan! Enjoy!
- Chicken – 1 kg curry cut
- Cumin powder – 3 tsp
- Coriander powder – 3 tsp
- Salt – 1 tsp
- Black pepper powder – ½ tsp
- Cloves – 6
- Cardamom – 4
- Cinnamon – 2-inch stick
- Onion – 4, large, cut into small chunks
- Green chillies – 3, chopped
- Cashew nuts – 20
- Ginger-garlic paste – 2 tbsp
- Curd/yogurt – ½ cup
- Vegetable oil – 4 to 6 tbsp
- Black pepper powder – 2 tsp
- Whole black peppercorn – 1 tbsp
- Juice of half a lemon
- Fresh cream – ½ cup
- Kasuri methi – 1 tsp
- Sugar – 1 tsp
- Garam masala – ½ tsp
- Salt to taste
- Wash the chicken thoroughly and drain out all the water. Take it in a mixing bowl and add cumin powder, coriander powder, salt and half a teaspoon of black pepper powder. Toss the chicken in the spices to coat each piece evenly. Leave it at room temperature until needed.
- Put onion, green chilies and cashew nuts in a saucepan and boil them in 4 cups of water for 10 minutes. After 10 minutes, take them out using a slotted spoon and let them cool on a plate.
- Once the onion, chilies and cashews are completely cooled down, grind them in a mixer grinder to make a fine & smooth paste. Set it aside.
- Heat a heavy bottomed pan or kadai. Add the oil and let it become hot. Temper the hot oil with cloves, cardamom and cinnamon. Let them crackle and flavor the oil for 30 seconds.
- Add the onion-cashew paste and sauté for 8-10 minutes on medium heat. Add ginger & garlic paste and sauté for 2 minutes.
- Now add the marinated chicken and cook for about 20 minutes on medium-low heat or until the chicken pieces are nicely browned on all sides. This searing step is very important to build maximum flavor.
- Now lower the heat to minimum and add the curd. Mix it well with chicken. Let the curd cook for 5 to 6 minutes or until oil starts to release from the chicken and most of the liquid is absorbed.
- Add two teaspoon of black pepper powder and give a good mix.
- Now add half a cup of water, cover the pan and cook on low flame till chicken is completely cooked; it would take about 15 to 20 minutes.
- After about 20 minutes, check the chicken for doneness. If cooked, add kasuri methi, juice of one lemon, sugar and a dash of coarsely crushed black pepper.
- Add fresh cream and sprinkle garam masala on top; give a final mix. Cook uncovered for couple of minutes more until the gravy thickens.
- And your chicken kali mirch is ready to serve! Enjoy it with roti or rice!