Name: Chicken Kali Mirch (With Gravy)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Indian
Ingredients: For the Chicken: 1 lb (~450g) boneless, skinless chicken thighs, cut into 2-inch pieces; 5 tablespoons fresh lemon juice; 5 tablespoons ginger garlic paste 1 teaspoon fresh cracked black pepper ½ teaspoon salt For the Gravy: 2 tablespoons ghee or cooking oil 1 large bay leaf 1-inch cinnamon stick 2-3 green chilies (hot variety, slit, adjust to taste) ½ cup onion paste (blend roughly chopped onion into a smooth paste) 1 teaspoon shah jeera (royal cumin or caraway seeds); p data-start=”1212″ data-end=”1244″>1.5 teaspoons coriander powder ½ teaspoon white pepper powder (optional, adjust to taste) ½ cup whole plain yogurt 2-3 tablespoons cashew powder (or paste) 1 teaspoon fresh cracked black pepper (adjust to taste) 1 teaspoon salt (adjust to taste) 2 tablespoons heavy cream (optional) ¼ teaspoon ground green cardamom powder (freshly pounded) Generous pinch of nutmeg powder (freshly grated) Chopped cilantro for garnish

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hicken Kali Mirch is a rich and creamy Indian chicken curry, where black pepper (kali mirch) takes center stage in a flavorful and aromatic gravy. This dish features tender chicken cooked in a spiced, yogurt-based sauce, with a mellow and comforting heat. The combination of fresh spices and cashew paste creates a silky texture that pairs perfectly with rice or naan. Perfect for a cozy dinner, this recipe is simple to prepare yet packed with flavors that will impress.

Chicken Kali Mirch (With Gravy)

Why You’ll Love This Recipe

Rich, creamy gravy with a perfect balance of spices
Fresh black pepper as the star ingredient for a subtle, warming heat
Tender chicken that soaks up all the flavors from the sauce
Quick prep and cook time — ready in 50 minutes
Customizable — can be made spicy or adjusted with different proteins or vegetables

ingredients

(Tip: You can adjust the quantities using the scale if you want to make more servings.)

For the Chicken:

1 lb (~450g) boneless, skinless chicken thighs, cut into 2-inch pieces
1.5 tablespoons fresh lemon juice
1.5 tablespoons ginger garlic paste
1 teaspoon fresh cracked black pepper
½ teaspoon salt

For the Gravy:

2 tablespoons ghee or cooking oil
1 large bay leaf
1-inch cinnamon stick
2-3 green chilies (hot variety, slit, adjust to taste)
½ cup onion paste (blend roughly chopped onion into a smooth paste)
1 teaspoon shah jeera (royal cumin or caraway seeds)
1.5 teaspoons coriander powder
½ teaspoon white pepper powder (optional, adjust to taste)
½ cup whole plain yogurt
2-3 tablespoons cashew powder (or paste)
1 teaspoon fresh cracked black pepper (adjust to taste)
1 teaspoon salt (adjust to taste)
2 tablespoons heavy cream (optional)
¼ teaspoon ground green cardamom powder (freshly pounded)
Generous pinch of nutmeg powder (freshly grated)
Chopped cilantro for garnish

directions

Marinate the Chicken:
In a bowl, combine the chicken pieces with lemon juice, ginger garlic paste, salt, and fresh cracked black pepper. Mix well using your hands. Cover and let it marinate for 20 minutes while you prepare the gravy.
Prepare the Onion Paste:
In the meantime, make the onion paste by blending roughly chopped onions into a smooth paste. Set aside. Also, mix the yogurt with cashew powder (or paste) in a separate bowl and set aside.
Make the Gravy:
In a heavy-bottomed pot or kadai, heat 2 tablespoons of ghee (or oil) on medium heat. Add the bay leaf, cinnamon stick, and green chilies. Let them release their aroma.
Add the onion paste and cook on low heat, stirring occasionally, until the raw smell of onions disappears but the paste doesn’t change much in color. Be patient and cook on medium-low heat for about 10 minutes.
Cook the Chicken:
Once the onions are ready, add the marinated chicken in a single layer and cook for 2–3 minutes without stirring, allowing the chicken to brown on one side. Then, stir and cook until the chicken is browned on all sides. Keep the heat medium-high to avoid making the chicken watery.
Add Spices and Yogurt:
Once the chicken is browned, lower the heat and add coriander powder, shah jeera, white pepper, and black pepper. Stir to combine. Then, add the yogurt and stir immediately for 2–3 minutes to prevent curdling.
Cook the Chicken:
Once the yogurt has warmed through and mixed with the spices, cover the pot with a lid. Let everything simmer on low heat for 8–12 minutes, or until the chicken is fully cooked. If you are using bone-in chicken, cook for 18–20 minutes.
Add Cream and Finish the Gravy:
If the gravy is too thick, add a splash of water. Open the lid, and stir in the freshly grated nutmeg and ground green cardamom. Add the heavy cream (if using) and give it a good stir.
Garnish and Serve:
Garnish with freshly chopped cilantro. Let the dish rest for 20 minutes to allow the flavors to meld before serving. Serve with rice, naan, or paratha.

Servings and timing

Servings: 3
Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes

Variations

Grilled Chicken: For a smoky flavor, grill the chicken before adding it to the gravy.
Shrimp Version: Use shrimp instead of chicken and cook them separately, adding them to the gravy towards the end.
Spicy Version: Chop the green chilies instead of adding them whole for an extra kick.
Vegetarian Version: Add mushrooms, cauliflower, or potatoes in place of chicken for a vegetarian option.
Additional Flavor: Add crushed kasuri methi or garam masala at the end for extra layers of flavor.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave until heated through. The flavors will deepen after resting, making it even better the next day.

FAQs

1. Can I use chicken breast instead of thighs?

Yes, but chicken thighs offer more flavor and tenderness. If using breast, be careful not to overcook as it can dry out.

2. What can I use if I don’t have shah jeera?

You can substitute regular cumin seeds if you don’t have shah jeera. The flavor will be slightly different but still delicious.

3. How do I prevent yogurt from curdling?

Make sure to stir in the yogurt immediately after adding it to the pot. Use room temperature yogurt and avoid high heat to reduce curdling.

4. Can I make this dish without ghee?

Yes, you can substitute ghee with oil or butter for a similar effect, though ghee adds a unique richness.

5. How can I make this dish dairy-free?

Skip the heavy cream and use a dairy-free yogurt substitute, such as coconut yogurt, for the gravy.

Conclusion

Chicken Kali Mirch is a comforting, creamy chicken curry with the bold flavor of black pepper. The warm spices, creamy yogurt, and aromatic seasonings come together to create a rich, flavorful dish that will make your taste buds sing. Whether you’re making it for a family dinner or a special occasion, this dish is sure to impress.