Go Back
Chicken Kali Mirch — AI-generated food illustration

Chicken Kali Mirch

Freshly crushed black pepper gives warmth to a pale onion and yogurt chicken curry. Cream softens the pepper without hiding its aroma.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

Ingredients
  • 600 g boneless chicken thighs cubed
  • 2 tbsp oil
  • 2 medium onions finely chopped
  • 1 tbsp ginger garlic paste
  • 150 g plain yogurt whisked
  • 1.5 tsp black peppercorns freshly crushed
  • 0.5 tsp ground coriander
  • 0.25 tsp garam masala
  • 75 ml cream
  • 150 ml water
  • 1 tsp salt

Method
 

  1. Cook onion
    Heat oil and cook onions over medium-low heat for 8 minutes until soft but not browned. Add ginger garlic paste for 1 minute.
  2. Add chicken
    Add chicken, salt and coriander. Stir for 5 minutes.
  3. Add yogurt
    Reduce heat and add yogurt gradually while stirring. Add water and half the pepper.
  4. Simmer
    Cover and simmer 15–18 minutes until chicken reaches 74°C.
  5. Finish
    Stir in cream, remaining pepper and garam masala. Heat gently 2 minutes.

Notes

Crush pepper just before cooking. Add the final portion gradually if you prefer less heat. Refrigerate leftovers promptly and use within 3–4 days.