Chicken Kali Mirch (Black Pepper Chicken Gravy)

Chicken Kali Mirch in a rich white gravy is a stellar chicken recipe that's comforting, satisfying and so tasty. It's a simple recipe that can easily turn make a weeknight dinner feel special. Ready in 45 minutes for when you want fast, easy dinners!

This has turned out to be one of my favourite chicken gravy recipes! I LOVE how some simple ingredients transform into a beautiful, rich, white gravy that's simple, aromatic, peppery and so comforting.

This recipe ticks all the right boxes when it comes to comfort food, especially winter food:

• The gravy is creamy, smooth, almost soupy and has warm, fragrant notes from the black pepper
• The spice isn't over powering but more like a gentle hum in the background
• The chicken pieces remain juicy and soak up all the black pepper flavour
• The recipe is really simple and you don't need fancy ingredients

This is also known as murgh kali mirch or black pepper chicken gravy/curry. It doesn't matter what you call it, but I can guarantee - everytime you make it, you'll be titled the curry master!

Ingredients for Chicken Kali Mirch

Here's what you need for marinating the chicken, which is the first step in this recipe

The marinade is a simple mix of chicken, pepper, lime juice and salt. I recommend bone in, skinless chicken pieces for this recipe, commonly known as 'curry cut' in India. If you don't have this cut available where you are, use thighs and drumsticks instead.

The next step is to make an onion paste. Here's what you need:

• Onions: Preferably red or white. Yellow onions are sweeter. Can be cut into slices or large chunks since they will be blended later
• Ginger and Garlic: For flavour, these are powerful aromats that form the base of the gravy
• Cashews: For creaminess and richness

Once the onion paste is ready, here's what you'll need to make the gravy:

• Whole Spices: Cinnamon, cardamom and cloves that make this curry really fragrant
• Black Pepper: Ground black pepper is used while marinating the chicken as well as in the gravy. It adds a nice spice and a gentle heat and flavour to the entire dish. Its the star ingredient of this recipe!
• Kasuri Methi: This is a key ingredient that's added right towards the end and pull the whole dish together. I highly recommend trying to source it. Its an ingredient that I use frequently in Indian recipes so in my book, it's a must have
• Garam Masala: A little goes a long way with this powerful spice blend. Highly recommend making your own garam masala if you can
• Yogurt: To add volume, tanginess and acidity
• Cream: To add richness and make the overall curry really nice and creamy

Chicken Kali Mirch - Step by Step Recipe

Super simple - I'm breaking this down into 4 parts

1. Marinate

1-2 Marinate the chicken pieces in lime juice, salt and pepper till the chicken is nicely coated. Set aside for 20 minutes while you make the onion paste

2. Onion Paste

3. Saute the onions, ginger and garlic in oil to soften and cook them

4. Look for a light golden brown colour. We don't want to caramelise the onions too much or the colour of the gravy will change

5. Cool the onion mixture completely and then grind it in the smallest jar of the mixer grinder along with cashews and a dash of water

6. Blend to a smooth, creamy paste

3. Sear Chicken

7. While the onion paste is cooling down, heat oil in a pan and add all the chicken pieces. Sear on high heat for 2-3 minutes on each side

8. Flip the chicken pieces and cook on the other side - we are looking for a nice golden sear to lock in the flavours

4. Kali Mirch Gravy

9. Remove the chicken pieces and in the same pan, heat more oil and add the whole spices. Saute for a minute

10 Add the onion paste and cook it for a few minutes till it reduces to half

11. Add the chicken pieces and coat them well with the onion mixture

12. Reduce the heat, whisk the yogurt and add it to the pan along with garam masala. Quickly toss this around till the yogurt cooks a bit and you can see oil separating from the sides. If you don't keep tossing it, the yogurt will split and can give the curry a grainy texture.

13. Add green chillies and water and mix well

14. Cover and cook the chicken for 15-20 minutes till its tender and cooked through

15. Add kasuri methi, ground black pepper and the cream

16. Give it another mix and turn off the flame. Chicken kali mirch is ready!

Top Tips

• Marination: Make sure to marinate the chicken for at least 15 minutes. This helps the pepper and lime juice work their magic and flavour the chicken from inside out.
• Cut of Chicken: Bone-in, skinless chicken pieces are best for this recipe. The chicken pieces are cut into 1.5-2 inch in size. If you wish to use Chicken breast, cook them in the gravy for only 7-8 minutes
• Browning Onions: Brown the onions to a light golden. The more you brown them, the deeper the colour of the gravy will be. Which is not a bad thing, just different.
• Yogurt: Make sure to whisk the yogurt before adding it to the gravy. Add the yogurt on a low flame or turn off the flame. Once you add the yogurt, mix immediately and keep tossing it over low heat till the yogurt cooks
• Ground Black Pepper: Don't skimp on the pepper. If you want to reduce the heat, reduce the green chillies or skip them
• Kasuri Methi: Kasuri Methi really brings this dish together and helps add the finishing touch! A small amount goes a long way.

If you are looking for a mildly spiced, but super tasty gravy (I always hear a lot of our international readers saying its too spicy etc), then this is it! The combination of onions, black pepper, yogurt and cream make this gravy so lickable, you'll be eating it off the stove. I know I do!

Serving Suggestions

Butter Naan which is my favourite pick

Garlic Cheese Kulcha - another stellar combination!

Soft Rotis if you want a lighter option

Mumbai Pav or Dinner Rolls also work really well to soak up all that peppery, creamy flavour

Watch the Recipe Video

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Chicken Kali Mirch

Who would've imagined that flavours of black pepper could work so well in a chicken curry! This dish is warm, comforting and fragrant and is the best cozy, weeknight dinner. The chicken pieces remain juicy, the gravy is creamy and light and everything is mildly spiced but still very very tasty. This Chicken Kali Mirch is a fantastic weeknight dinner option!

5 from 23 votes

Print Pin Rate

Course: Main Course

Cuisine: North Indian

Diet: Gluten Free, Halal

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Servings: 4 people

Calories: 383kcal

Author: Richa

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

Marination

• Add chicken, salt, pepper and lemon juice to a bowl and mix well. Set aside for 20-30 minutes and allow to marinate.

Onion Cashew Paste

• Heat a tablespoon of oil in a pan and add the sliced onions. Fry on medium heat for 4 minutes till the onions are soft and translucent.
• Add the chopped ginger and garlic and keep frying on medium heat for 1 minute.
• Cook the onion mixture and then add it to a mixer grinder with cashew nuts. Grind to a smooth paste, use 2-3 tablespoons of water if required. Set aside.

Gravy

• Heat 2 tablespoons of oil in a pan and place the marinated chicken pieces side by side. Cook on high heat for 2-3 minutes on each side. Remove from the pan and set aside.
• In the same pan, add the remaining 2 tablespoons of oil and allow it to heat up on a medium flame. Add the whole spices and saute for 30 seconds to a minute.
• Add the onion cashew paste that was ground earlier and cook for 5-6 minutes on medium heat till you see oil separating from the sides.
• Add the fried chicken pieces and fry on medium heat for 2-3 minutes
• Reduce the heat to low and add the whisked yogurt, garam masala and salt. Cook for 2-3 minutes, stirring continuously till oil separates.
• Now add green chillies and ¾ cup of water. Mix well, cover & simmer on low heat for 15 minutes till chicken pieces are tender and cooked through.
• Add pepper and kasuri methi, mix and simmer on low heat for 2-3 minutes. Serve hot.

Video

Notes

1. Marination: Make sure to marinate the chicken for at least 15 minutes. This helps the pepper and lime juice work their magic and flavour the chicken from inside out.
2. Cut of Chicken: Bone-in, skinless chicken pieces are best for this recipe. The chicken pieces are cut into 1.5-2 inch in size. If you wish to use Chicken breast, cook them in the gravy for only 7-8 minutes
3. Browning Onions: Brown the onions to a light golden. The more you brown them, the deeper the colour of the gravy will be. Which is not a bad thing, just different.
4. Yogurt: Make sure to whisk the yogurt before adding it to the gravy. Add the yogurt on a low flame or turn off the flame. Once you add the yogurt, mix immediately and keep tossing it over low heat till the yogurt cooks
5. Ground Black Pepper: Don't skimp on the pepper. If you want to reduce the heat, reduce the green chillies or skip them
6. Kasuri Methi: Kasuri Methi really brings this dish together and helps add the finishing touch! A small amount goes a long way.

Nutrition

Calories: 383kcal | Carbohydrates: 13g | Protein: 14g | Fat: 31g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 1003mg | Potassium: 302mg | Fiber: 3g | Sugar: 4g | Vitamin A: 219IU | Vitamin C: 10mg | Calcium: 71mg | Iron: 1mg

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