Chicken Kali Mirch Black Pepper Chicken Gravy My Food Story

on Nov 17, 2021 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 pepperThe spice isn’t over powering but more like a gentle hum in the backgroundThe chicken pieces remain juicy and soak up all the black pepper flavourThe 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 laterGinger and Garlic: For flavour, these are powerful aromats that form the base of the gravyCashews: 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 fragrantBlack 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 haveGaram 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 acidityCream: 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

Saute the onions, ginger and garlic in oil to soften and cook them
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
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
Blend to a smooth, creamy paste

3. Sear Chicken

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
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

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
Add the chicken pieces and coat them well with the onion mixture
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.
Add green chillies and water and mix well
Cover and cook the chicken for 15-20 minutes till its tender and cooked through
Add kasuri methi, ground black pepper and the cream
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 minutesBrowning 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 cooksGround Black Pepper: Don’t skimp on the pepper. If you want to reduce the heat, reduce the green chillies or skip themKasuri 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