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Chicken Kali Mirch (With Gravy)

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  • Author: Chef Sophia
  • Total Time: 50 minutes
  • Yield: 3 servings

Description

Chicken Kali Mirch (With Gravy) is a rich and creamy Indian chicken curry where black pepper (kali mirch) takes center stage. This flavorful dish features tender chicken cooked in a spiced, yogurt-based gravy, offering a mellow, comforting heat. The combination of fresh spices, cashew paste, and aromatic seasonings creates a silky texture that pairs perfectly with rice or naan. Ideal for cozy dinners, this simple yet flavorful recipe is sure to impress with its bold taste and rich gravy.

Ingredients

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

Instructions

  1. Marinate the Chicken:
    In a bowl, combine the chicken with lemon juice, ginger garlic paste, salt, and black pepper. Mix well, cover, and let it marinate for 20 minutes.

  2. Prepare the Onion Paste:
    Blend roughly chopped onions into a smooth paste. Set aside. Mix the yogurt with cashew powder (or paste) and set aside.

  3. Make the Gravy:
    Heat 2 tablespoons of ghee (or oil) in a heavy-bottomed pot. Add bay leaf, cinnamon stick, and green chilies. Let them release their aroma. Add the onion paste and cook on medium-low heat for about 10 minutes, stirring occasionally, until the raw smell disappears.

  4. Cook the Chicken:
    Add the marinated chicken to the pot in a single layer. Let it cook for 2–3 minutes without stirring to brown one side, then stir and cook until browned on all sides.

  5. Add Spices and Yogurt:
    Lower the heat and add coriander powder, shah jeera, white pepper, and black pepper. Stir to combine. Add the yogurt and immediately stir for 2–3 minutes to avoid curdling.

  6. Simmer the Chicken:
    Cover the pot and let it simmer on low heat for 8–12 minutes (or 18–20 minutes for bone-in chicken) until fully cooked.

  7. Add Cream and Finish the Gravy:
    If the gravy is too thick, add a splash of water. Stir in freshly grated nutmeg, ground green cardamom, and heavy cream (if using). Simmer for a few minutes.

  8. Garnish and Serve:
    Garnish with chopped cilantro. Let the dish rest for 20 minutes to allow the flavors to meld. Serve with rice, naan, or paratha.

Notes

  • Grilled Chicken: For a smoky flavor, grill the chicken before adding it to the gravy.
  • Shrimp Version: Use shrimp instead of chicken, cooking them separately and adding them to the gravy toward the end.
  • Spicy Version: Chop the green chilies for an extra kick.
  • Vegetarian Option: Replace chicken with mushrooms, cauliflower, or potatoes.
  • Additional Flavor: Add crushed kasuri methi or garam masala at the end for more depth of flavor.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: chicken
  • Method: Stovetop
  • Cuisine: Indian

Find it online: https://sophiasdishes.com/chicken-kali-mirch-with-gravy/