Chicken kali mirch, also known as Murgh Kali Mirch, is a classic North Indian dish celebrated for its enticing flavor profile dominated by the distinct taste of black pepper (kali mirch) and a medley of aromatic spices.
In this dish, succulent pieces of chicken are marinated and then cooked in a velvety gravy made with a blend of black pepper, yogurt, onions, ginger, garlic, and sometimes cream or cashew paste for added richness. The marinade infuses the chicken with the flavors of the spices, resulting in a savory, mildly spicy, and creamy curry.
The emphasis on black pepper lends a bold, piquant taste that distinguishes this dish. It’s often served hot, garnished with fresh cilantro, and pairs excellently with naan, roti, or steamed rice, allowing you to relish the delightful interplay of spices and creamy texture.
Here’s a detailed recipe for you:
Ingredients:
- 500 grams chicken, cut into pieces
- 2 tablespoons oil
- 2 onions, finely chopped
- 1 tablespoon ginger-garlic paste
- 1/2 teaspoon black peppercorns, crushed
- 1/2 teaspoon bleck pepper powder
- Juice of 1 lemon
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1 cup yogurt
- Salt to taste
- Fresh coriander leaves for garnish
- Water as needed
Instructions:
- Marinate the chicken: In a bowl, mix the chicken pieces with yogurt, half of the crushed black peppercorns, ginger-garlic paste, and a pinch of salt. Let it marinate for at least 30 minutes to an hour.
- Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
- Add the finely chopped onions and sauté until they turn golden brown.
- Add the marinated chicken mixture to the pan. Cook on medium-high heat until the chicken is sealed and slightly browned.
- Lower the heat and add the remaining crushed black peppercorns, pepper powder, coriander powder, garam masala, and salt to taste. Mix well.
- Cover the pan and let the chicken cook on low heat for about 15-20 minutes or until it’s tender. Stir occasionally to prevent sticking, and add water if needed to adjust the consistency of the gravy.
- Once the chicken is cooked through and the gravy reaches the desired consistency, add the lemon juice and turn off the heat.
- Garnish with freshly chopped coriander leaves.
- Serve hot with rice, naan, or roti.
Note: Adjust the amount of black peppercorns according to your spice preference. If you prefer it spicier, you can add more crushed black peppercorns. Additionally, you can adjust the consistency of the gravy by adding more or less water as per your liking.
