Chicken Kali Mirch
User Reviews
4.8
15 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Marination Time
30 mins
-
Total Time
1 hr 10 mins
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Servings
4
-
Calories
299 kcal
-
Course
Main Course
Chicken Kali Mirch
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Chicken Kali Mirch, or Black Pepper Chicken Curry, is a rich and creamy chicken curry popular in North India and Pakistan. Also popularly called Murgh Kali Mirch, this fragrant and aromatic curry is made in a yogurt gravy with freshly ground black pepper. Serve with basmati rice or naan for a satisfying meal!
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Ingredients
For Marination
- 1 pound chicken bone-in, skinless, cut into pieces
- 1/2 teaspoon black pepper freshly ground
- 1 teaspoon salt
- 1/2 lime juiced
For Curry
- 3 tablespoon oil or ghee or both in 1:1 ratio, divided
- 4-5 cloves (Laung)
- 3 Green Cardamom (Elaichi)
- 1 Bay leaf (Tej Patta)
- 1/2 teaspoon shahi jeera
- 1 1/2 cup onions finely chopped
- 1/2 tablespoon garlic paste or minced
- 1/2 tablespoon ginger paste or grated
- 8 cashews
- 1 teaspoon Coriander powder (dhaniya powder)
- 1/2 teaspoon cumin powder
- 2 green chili pepper slit lengthwise, optional
- 1/3 cup PLAIN yogurt whisked well
- 1 teaspoon garam masala
- 1/2 teaspoon black peppercorns freshly and coarsely crushed
- 1 teaspoon Dried Fenugreek leaves (Kasoori Methi)
- cilantro leaves chopped, to garnish
Instructions
- Add chicken to a bowl. Add all ingredients mentioned under marination - salt, black pepper and lime juice. Mix well. Cover and refrigerate for 30 minutes.
- Heat 2 tablespoons of ghee or oil in a pan on medium-high heat. Add the marinated chicken pieces. Cook until they are seared and lightly golden on all sides. Take the chicken out and set aside.
- In the same pan, add onions, ginger, and garlic. Saute for 4-5 minutes until the onions have softened.
- Transfer to a grinder, add cashews and make a paste.
- In the same pan, add the remaining 1 tablespoon of ghee or oil. Add shahi jeera, bay leaf, green cardamom, and cloves. Saute for 30 seconds so the whole spices release their flavor.
- Add onion cashew paste and saute for 4-5 minutes until oil separates. Add cumin and coriander powder, and give it a stir.
- Add the chicken back and cook for 2-3 minutes.
- Reduce heat to low. Add whisked yogurt and mix well. Keep stirring and cook for 2-3 minutes.
- Cover with a lid and cook for 8-10 minutes or until chicken is cooked through. Stir in between once.
- Add garam masala, freshly crushed black pepper, Kasuri methi, and green chili's. Add more salt if needed. Give a stir. Add water if needed to adjust the consistency of the gravy.
- Garnish with cilantro. Serve chicken kali mirch with roti or naan.
Notes
- Make it less spicy: Don't be stingy with the ground black pepper. It's an essential ingredient. To make the dish less spicy, skip the green chili. Of course, if you are making this curry for kids, then reduce the amount of black pepper as needed.
- Onions: Typically, I use yellow onions for cooking. However, red onions will work well too.
Nutrition Information
Show Details
Calories
299kcal
(15%)
Carbohydrates
13g
(4%)
Protein
27g
(54%)
Fat
16g
(25%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
0.01g
Cholesterol
75mg
(25%)
Sodium
803mg
(33%)
Potassium
614mg
(18%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
74IU
(1%)
Vitamin C
12mg
(13%)
Calcium
68mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 299 kcal
% Daily Value*
| Calories | 299kcal | 15% |
| Carbohydrates | 13g | 4% |
| Protein | 27g | 54% |
| Fat | 16g | 25% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 75mg | 25% |
| Sodium | 803mg | 33% |
| Potassium | 614mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 74IU | 1% |
| Vitamin C | 12mg | 13% |
| Calcium | 68mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
15 reviews
Excellent
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