3 min read
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Chicken Kali Mirch (Black Pepper Chicken)
A flavorful and aromatic chicken curry where freshly roasted and ground black pepper takes center stage. Perfect with naan, roti, paratha, or steamed rice.
Ingredients
For Marination
750 g chicken (bone-in)
2 tbsp yogurt
1 tbsp ginger-garlic paste
1 tbsp coriander powder (dhaniya powder)
1 tbsp Kashmiri red chili powder
1 tsp turmeric powder (haldi)
1 tsp salt
10–12 curry leaves
2 tbsp lemon juice
For the Curry
2 tbsp oil
1 bay leaf (tez patta)
4–5 whole black peppercorns
3–4 cloves (laung)
1 tbsp cumin seeds (jeera)
1 onion, finely chopped
Homemade Kali Mirch Masala
2 tbsp coriander seeds
1 tbsp whole black peppercorns
1 tsp fennel seeds (saunf)
Method
Step 1: Prepare the Masala
Dry roast coriander seeds, black peppercorns, and fennel seeds until fragrant.
Let them cool and grind into a coarse powder. Set aside.
Step 2: Marinate the Chicken
In a bowl, combine chicken, yogurt, ginger-garlic paste, coriander powder, Kashmiri red chili powder, turmeric, salt, curry leaves, and lemon juice.
Mix well and marinate for 30 minutes to 1 hour.
Step 3: Cook the Chicken
Heat oil in a pan.
Add bay leaf, black peppercorns, cloves, and cumin seeds. Sauté until aromatic.
Add the chopped onion and cook until lightly golden.
Add the marinated chicken and cook on medium-high heat for 8–10 minutes, stirring occasionally.
Add 2 tbsp of the homemade kali mirch masala and mix well.
Pour in ½ cup warm water, cover, and cook for 7–8 minutes or until the chicken is tender and fully cooked.
Step 4: Garnish & Serve
Garnish with fresh curry leaves, slit green chilies, and chopped coriander.
Serve hot with naan, roti, paratha, or steamed rice.
Freshly roasted and ground black pepper is the soul of this dish, giving it a bold aroma and irresistible flavor. 🍗🌿🖤
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