Chicken Kali Mirch Recipe

If you're craving a dish that combines the warmth of black pepper with the richness of a creamy gravy, Chicken Kali Mirch (Black Pepper Chicken) is the perfect choice. This North Indian delicacy is known for its subtle heat, aromatic spices, and luxurious texture. Whether you're preparing a special dinner or simply want to elevate your weeknight meal, this recipe promises to impress.

What Is Chicken Kali Mirch?

"Kali Mirch" translates to "black pepper" in Hindi, and this dish lives up to its name by showcasing black pepper as the star ingredient. Unlike fiery curries, Chicken Kali Mirch offers a gentle, lingering heat complemented by a creamy, white gravy. The combination of yogurt, cream, and cashew paste creates a velvety sauce that envelops tender chicken pieces, making it a favorite in Mughlai cuisine.

Ingredients

For the Marinade:

• 500g boneless chicken (thighs or breasts), cut into bite-sized pieces
• 1 tablespoon freshly ground black pepper
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 1 tablespoon ginger-garlic paste

For the Gravy:

• 2 tablespoons oil or ghee
• 1 bay leaf
• 3-4 green cardamoms
• 1-inch cinnamon stick
• 1 cup onions, finely chopped
• 10-12 cashew nuts
• 1/2 cup yogurt, whisked
• 1/4 cup fresh cream
• 1 teaspoon dried fenugreek leaves (kasuri methi)
• Salt to taste
• Additional black pepper for garnish

Step-by-Step Instructions

1. Marinate the Chicken

In a bowl, combine the chicken pieces with black pepper, lemon juice, salt, and ginger-garlic paste. Mix well to ensure the chicken is evenly coated. Cover and let it marinate for at least 30 minutes.

2. Prepare the Cashew Paste

Soak the cashew nuts in warm water for 15 minutes. Drain and blend them into a smooth paste using a little water. Set aside.

3. Sauté the Aromatics

Heat oil or ghee in a pan over medium heat. Add the bay leaf, cardamoms, and cinnamon stick. Sauté for a minute until fragrant. Add the chopped onions and cook until they turn golden brown.

4. Cook the Chicken

Add the marinated chicken to the pan. Sear on high heat for 2-3 minutes until the chicken pieces are browned. Reduce the heat to medium and cook for another 5-7 minutes until the chicken is nearly cooked through.

5. Add Yogurt and Cashew Paste

Lower the heat and add the whisked yogurt to the pan, stirring continuously to prevent curdling. Once the yogurt is well incorporated, add the cashew paste. Mix thoroughly and cook for 5 minutes until the gravy thickens.

6. Finish with Cream and Spices

Add the fresh cream and dried fenugreek leaves to the pan. Stir well and cook for another 2-3 minutes. Adjust salt to taste. Garnish with additional freshly ground black pepper.

Serving Suggestions

Chicken Kali Mirch pairs beautifully with:

• Naan or Roti: The soft texture complements the creamy gravy.
• Jeera Rice: The subtle cumin flavor enhances the dish's aroma.
• Steamed Basmati Rice: A classic choice to soak up the rich sauce.

For an added touch, serve with a side of fresh cucumber and onion salad or a simple raita.

Tips for the Perfect Chicken Kali Mirch

• Use Freshly Ground Black Pepper: It provides a more robust and aromatic flavor compared to pre-ground pepper.
• Marination Time: Allowing the chicken to marinate enhances its tenderness and flavor.
• Prevent Yogurt Curdling: Ensure the heat is low when adding yogurt, and stir continuously.
• Adjust Spice Levels: Feel free to modify the amount of black pepper to suit your taste preferences.

Conclusion

Chicken Kali Mirch is a delightful dish that brings together the warmth of black pepper and the richness of a creamy gravy. Its subtle heat and aromatic flavors make it a standout choice for any occasion. Whether you're new to Indian cuisine or a seasoned enthusiast, this recipe is sure to become a favorite in your culinary repertoire.