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chicken kali mirch recipe video

Chicken Kali Mirch | Indian Black Pepper Chicken | Video

Creamy and delicious subtly spiced chicken curry loaded with the bold flavors of black pepper
5 from 44 votes
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Course: Lunch, Dinner
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Author :Nish Kitchen
Servings 4

Ingredients

Marinate chicken:

  • 750 g chicken boneless, (I used chicken thighs), cut into 2 cm cubes
  • ¼ cup yogurt
  • 1 teaspoon coarsely ground black pepper
  • ½ teaspoon garam masala
  • ½ 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
  • ½ cup water
  • 6-7 cashew nuts soaked for 10 minutes

Chicken kalimirch:

  • 1 tablespoon oil
  • 1 and ½ tablespoons coarsely ground black pepper
  • ¼ ground cardamom
  • ¼ teaspoon dried fenugreek leaves
  • 2 tablespoons chopped coriander stems
  • ¼ cup thickened cream heavy cream
  • Salt to taste

Garnish:

  • Coriander cilantroleaves, chopped

Instructions

Marinate chicken:

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

Onion cashew mixture:

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

Chicken kalimirch curry:

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

Video

Notes

  • Chicken with bone may require more cooking time

Nutrition

Serving: 1g | Calories: 571kcal | Carbohydrates: 11g | Protein: 48g | Fat: 37g | Saturated Fat: 8g | Polyunsaturated Fat: 26g | Cholesterol: 177mg | Sodium: 581mg | Fiber: 2g | Sugar: 4g