Chicken Kali Mirch | Indian Black Pepper Chicken | Video

Chicken kali mirch. Enjoy the complex flavor profile of ground black pepper in this classic curry recipe. This iconic dish is deliciously simple with minimal ingredients and features a creamy sauce that pairs perfectly with the chicken. Serve with classic Indian flatbreads or rice.

Are you looking for recipes that are super quick to make but packed with tons of flavor? You probably want a foolproof recipe that makes weeknight meal prepping a breeze. On one side, we are inundated with trends and hacks, but on the other side, there are classics that never lose their top spot.

This chicken kalimirch or Indian style black pepper chicken is totally different from traditional Indian curries that you find at your local restaurant. The spices used in this recipe are very mild without compromising on deliciousness and flavor.

Chicken Kalimirch Recipe

1. Marinate chicken – Toss chicken pieces in a few ingredients that you might already have on hand including coarsely ground black pepper, garam masala, yogurt and salt. Then it’s marinated in the refrigerator for about 30 minutes. If you have time, marinate overnight for delicious and tender  chicken.
2. Make onion cashew mixture – To make this, all you need to do is sauté dried spices (bay leaf, cinnamon sticks, cloves and cardamom) alongside diced onions, chopped garlic, ginger and green chilies in a little oil. When onion softens, add a little water and cook for about 5 minutes. Once cooled, grind this mixture with soaked cashews to make a thick, smooth paste.
3. Make chicken curry – Start with sauteing onion paste and then add marinated chicken. Halfway through the cooking process, add more ground black pepper, ground cardamom, dried fenugreek leaves and chopped coriander (cilantro) stems. Once chicken is cooked through, stir in cream and heat through.

More Classic Indian Chicken Recipes:

• Chicken Dhansak 
•  Chicken Korma 
• Restaurant Style Butter Chicken
• Authentic Chicken Tikka Masala Recipe
• Chicken Madras 
• Chicken Karahi | Kadai Chicken
• Chicken Vindaloo 
• Chicken Dopiaza | Chicken Do Pyaza 
• Chicken Jalfrezi 
• Malabar Chicken Curry
• Chicken Mappas

Yield: 4

Chicken Kali Mirch | Indian Black Pepper Chicken | Video

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Creamy and delicious subtly spiced chicken curry loaded with the bold flavors of black pepper

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

Marinate chicken:

• 750 g chicken (boneless), (I used chicken thighs), cut into 2 cm cubes
• 1/4 cup yogurt
• 1 teaspoon coarsely ground black pepper
• 1/2 teaspoon garam masala
• 1/2 teaspoon salt

Onion mixture:

• 2 tablespoons oil
• 1 dried bay leaf
• 2 cm cinnamon stick
• 3 cloves
• 2 green cardamom pods
• 1 cup diced onions
• 2 garlic cloves, peeled and chopped
• 1 - inch ginger, peeled and chopped
• 1/2 cup water
• 6-7 cashew nuts, soaked for 10 minutes

Chicken kalimirch:

• 1 tablespoon oil
• 1 and 1/2 tablespoons coarsely ground black pepper
• 1/4 ground cardamom
• 1/4 teaspoon dried fenugreek leaves
• 2 tablespoons chopped coriander stems
• 1/4 cup thickened (heavy) cream
• Salt to taste

Garnish:

• Coriander (cilantro)leaves, chopped

Instructions

Marinate chicken:

1. Place chicken in a large bowl.
2. Add yogurt, ground black pepper and garam masala.
3. Season with salt.
4. Toss chicken in the marinade.
5. Cover and refrigerate for at least 30 minutes or overnight (if time permits).

Onion cashew mixture:

1. Heat 2 tablespoons oil in a large frying pan over medium-high heat.
2. Add bay leaf, cinnamon stick, cloves and green cardamom.
3. Sauté for a few seconds or until fragrant.
4. Add diced onions, garlic cloves, ginger and green chilies.
5. Sauté, stirring occasionally, for about 2-3 minutes or until onion softens.
6. Add water. Stir to combine.
7. Cover and cook for about 5 minutes.
8. Leave to cool completely.
9. Place onion mixture and cashews in a food processor.
10. Process to a smooth paste. Set aside.

Chicken kalimirch curry:

1. Heat oil in a frying pan over medium-high heat.
2. Add onion-cashew paste.
3. Sauté, stirring occasionally, for about 2-3 minutes or until fragrant.
4. Add chicken. Season with salt.
5. When chicken is cooked halfway through, add ground black pepper, ground cardamom, dried fenugreek leaves and chopped coriander (cilantro) stems.
6. Sauté, stirring occasionally, for about 10 minutes or until chicken is cooked through.
7. Stir in cream. Heat through.
8. Garnish with coriander (cilantro) leaves.

Notes

• Chicken with bone may require more cooking time

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 571Total Fat 37gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 26gCholesterol 177mgSodium 581mgCarbohydrates 11gFiber 2gSugar 4gProtein 48g

The nutritional data is for information purposes only

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