Chicken Kali Mirch Recipe | Pepper Chicken with White Gravy | Ep-2 ✨️My Husband’s Lunch
Chicken Kali Mirch is a delicious Indian dish that combines tender chicken with the robust flavor of freshly ground black peppercorns. The dish is creamy, mildly spiced, and showcases the warmth of black pepper. The richness of yogurt, cream, and fragrant spices gives it a wonderful depth of flavor. It pairs perfectly with rice, naan, or chapati.
Lunch/Dinner Ideas
- Soya Pulao Recipe | Quick & Healthy Pulao
- Hariyali Mushroom | Mushroom Recipe
- Chicken Curry Restaurant-style | With Spicy Gravy
- Shahi Sheermal Recipe | Sheermal Roti
- Mutton Yakhni Pulao | Mutton Pilaf Recipe
- Vegetable Biryani In Pressure Cooker | Veg Biryani
Ingredients
For Marination:
● 1kg chicken (cut into cubes)
● 1 cup yogurt (curd)
● 2 tsp ginger-garlic paste
● 10 to 16 black pepper (freshly ground)
● Salt to taste(1 tbsp)
● 1 tbsp kashuri Methi
● 1 tbsp Coriander powder
For Gravy:
● 6 to 7 tbsp oil
● 2 to 3 tbsp ghee for frying and cooking
● Whole spices ( 2 cinnamon sticks, 2 green cardamom, 2 black cardamom, 4 cloves, 1 tsp cumin seeds)
● 4 large onion
● 6 to 7 garlic cloves
● 4 to 5 green chilies
● 10 to 14 cashews
● 1 tbsp salt (as per taste)
● 1/2 cup fresh cream
● 1/4 cup water (or as needed)
● Fresh coriander leaves (for garnish)
Recipe Video
Instructions
Step 1: Marinate the Chicken
In a large bowl, add the chicken pieces, yogurt, ginger-garlic paste, coriander powder, kashuri methi, black pepper powder, and salt.
Mix well to coat the chicken evenly.Cover and refrigerate for 30 minutes to 1 hour.
Step 2: Prepare the Base
1. Heat oil (or ghee) in a large pan over medium heat. Add cumin seeds and other whole spices and let them sizzle.
2. Add the garlic, chilies, cashews, onions and salt. Cook until the raw smell disappears(10 to 15 minutes). Add some water and grind it in a smooth paste.
Step 3: Cook the Chicken
Heat some oil and clarified butter on high flame for 2 to 3 minutes. Add the marinated chicken to the pan and cook on medium-high heat, stirring occasionally. Sear the chicken until it turns white and begins to lightly brown. Remove the chicken peices for th pan.
2. Add the gravy and cook it for 15 to 20 minutes on medium flame. Then add leftover curd marination. Cook it well.
3. After that add cooked chicken. Let the chicken simmer for about 10-15 minutes until it cooks through.
Step 4:
Finish with Cream and Pepper. Once the chicken is fully cooked and tender, add the freshly ground black pepper (the star ingredient) and some cream. Turn off the flame and it’s ready.
