Chicken Kali Mirch
Tender chicken pieces simmered in a creamy, white gravy infused with the bold, pungent flavor of freshly crushed black pepper. A simple yet elegant North Indian curry that's ready in under an hour and pairs perfectly with naan or roti.
For 4 servings
6 steps. 35 minutes total.
- 1
Step 1
- a.Marinate the Chicken
- b.In a large bowl, combine the chicken pieces, whisked curd, 1 tbsp of ginger-garlic paste, 1 tsp of salt, and 1 tbsp of freshly crushed black pepper.
- c.Mix thoroughly to ensure each piece of chicken is well-coated.
- d.Cover the bowl and let it marinate for at least 30 minutes at room temperature, or for up to 4 hours in the refrigerator for deeper flavor.
- 2
Step 2
- a.Prepare the Onion-Cashew Paste
- b.Soak the cashews in 1/2 cup of hot water for 15-20 minutes to soften them.
- c.Transfer the soaked cashews along with the soaking water to a blender. Add the roughly chopped onions.
- d.Blend until you have a completely smooth, creamy paste. Set aside.
- 3
Step 3
- a.Sauté Aromatics
- b.Heat the vegetable oil and ghee together in a heavy-bottomed pan or kadai over medium heat.
- c.Once hot, add the whole spices: green cardamom pods, cloves, and the cinnamon stick. Sauté for about 30 seconds until they become fragrant.
- d.Add the remaining 0.5 tbsp of ginger-garlic paste and the slit green chillies. Sauté for another minute until the raw aroma of the paste disappears.
- 4
Step 4
- a.Cook the Gravy Base
- b.Pour the prepared onion-cashew paste into the pan. Reduce the heat to medium-low.
- c.Cook the paste, stirring frequently, for 8-10 minutes. The paste will thicken, and you'll notice oil starting to separate from the sides, indicating it's well-cooked.
- 5
Step 5
- a.Cook the Chicken
- b.Add the marinated chicken along with the entire marinade to the pan.
- c.Increase the heat to medium-high and cook for 5-7 minutes, stirring occasionally, until the chicken is sealed and lightly browned on all sides.
- d.Reduce the heat to low, cover the pan with a lid, and let it simmer for 15-20 minutes, or until the chicken is tender and fully cooked through. Stir once or twice in between to prevent sticking.
- 6
Step 6
- a.Finish and Garnish
- b.Once the chicken is cooked, turn the heat to the lowest setting. Stir in the fresh cream, the remaining 1 tbsp of crushed black pepper, and the remaining 0.25 tsp of salt.
- c.Add the crushed kasuri methi and stir gently to combine. Let it simmer for 2-3 minutes, ensuring it does not come to a hard boil.
- d.Turn off the heat, stir in the fresh lemon juice, and garnish with chopped coriander leaves.
- e.Serve hot with naan, roti, or jeera rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Always use freshly and coarsely crushed black pepper. Pre-ground pepper lacks the pungent aroma and flavor that is central to this dish.
- 2To prevent the curd and cream from curdling, ensure they are at room temperature and keep the heat on low when adding them to the gravy.
- 3Cooking the onion-cashew paste until oil separates is a crucial step for a rich, non-pasty gravy. Do not rush this process.
- 4For a richer flavor, you can use bone-in chicken pieces; just increase the simmering time by 10-15 minutes to ensure it's cooked through.
- 5If the gravy becomes too thick, you can adjust the consistency by adding a few tablespoons of warm water or milk at the end.
Adapt it for your goals.
Spicier Version
Increase the number of green chillies to 4-5 or add a pinch of white pepper powder along with the black pepper for extra heat.
Dairy Free VersionDairy-Free Version
Substitute the curd with a plant-based yogurt (like coconut or cashew yogurt) and use full-fat coconut cream or a cashew cream instead of dairy cream.
With PaneerWith Paneer
For a vegetarian alternative, replace the chicken with 400g of paneer cubes. Pan-fry the paneer lightly before adding it to the gravy in the last 5 minutes of cooking.
Why this is on our healthy list.
Excellent Source of Protein
Chicken is a high-quality lean protein source, essential for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
Supports Digestion
The key ingredient, black pepper, contains piperine. This compound has been shown to stimulate digestive enzymes in the pancreas, enhancing digestion and improving nutrient absorption.
Rich in Antioxidants
Spices used in this dish, such as cloves, cinnamon, and black pepper, are packed with antioxidants that help combat oxidative stress and inflammation in the body.
Frequently asked questions
One serving of Chicken Kali Mirch contains approximately 450-550 calories, depending on the fat content of the cream and curd used. This estimate includes the chicken, gravy, and oils.