Kali Mirch Chicken Recipe
Kali Mirch Chicken is a creamy, spicy Indian curry bursting with freshly ground black pepper, aromatic spices, and a rich onion-cashew base—perfect for those craving bold flavor without heaviness.
Equipment
- Heavy-bottomed pan or Kadai (wok)
- Blender or spice grinder
- Knife and chopping board
- Spoon or spatula for stirring
- Mixing bowl
Ingredients
Marination:
- 500 grams Chicken bone-in, skinless, cut into 1.5-2 inch pieces
- 1 Teaspoon Salt
- 1 Teaspoon Black Pepper freshly ground
- 1 Teaspoon Lemon Juice
Onion Cashew Paste:
- 1 Tablespoon Oil
- 2 medium Onions sliced
- 1 inch piece Ginger chopped
- 7-8 Garlic cloves chopped
- 8 Cashew nuts soaked in hot water for 20 minutes
Gravy:
- 4 Tablespoons Oil divided
- 3 Green Cardamoms
- 3 Cloves
- 1 inch piece Cinnamon
- ¼ cup Yogurt whisked
- ½ Teaspoon Garam Masala
- 1-2 Teaspoons Black Pepper freshly ground
- 2 Green Chillies slit lengthwise
- 1 ½ Teaspoons Kasuri Methi Fenugreek Leaves, roasted and crushed
- 2 Tablespoons Cream heavy or light cream
- ½ – ¾ Teaspoon Salt
Instructions
- Marinate chicken with salt, freshly ground black pepper, and lemon juice for 15 minutes.
- Roast dry spices (cardamom, cloves, cinnamon) in a pan; grind them finely.
- Prepare onion-cashew paste by sautéing sliced onions, ginger, garlic, and soaked cashews until soft; blend into a smooth paste.
- Heat oil in a Kadai; add whole spices and sauté for aroma.
- Add the onion-cashew paste and cook until oil separates.
- Stir in whisked yogurt, garam masala, black pepper, green chilies, and salt; cook the marinade well.
- Add marinated chicken, cover, and cook until tender.
- Finish with kasuri methi and cream; garnish and serve hot.
