If you have ever stepped into a traditional Punjabi restaurant, chances are you have been tempted by the irresistible aroma of chicken kali mirch. Defined by its white, velvety gravy, subtle warmth from black pepper, it is one of the easiest chicken curries to make at home.
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A Personal Note from My Kitchen
If you ask me to pick a single dish that instantly transports me back to my childhood, it will always be Chicken Kali Mirch.
Growing up, while everyone else was clamoring for spicy kadhai gravy at restaurants, I was secretly in love with this cozy, comforting, subtle white gravy of Murgh Kali Mirch. It wasn’t loud or mouth-searing—it was rich, aromatic, and felt like a warm hug in a bowl.
Decades later, it remains one of my Top 10 comfort foods, and every time I make it, that nostalgic childhood magic comes flooding right back. I hope this recipe brings a little piece of that comfort to your table, too!
Happy Cooking!!
Hina
Unlike classic North Indian gravies that rely heavily on vibrant onion and tomato masala or the fiery pepper masala of South, chicken kali mirch is all about the velvety white-gold gravy, deep warmth os spices, and the non greasy cashew-yogurt sauce.
Why You’ll Love This Recipe
- Bold Yet Gentle Heat: The heat comes entirely from black pepper and green chilies—giving you a warm, lingering spice rather than an overwhelming burn.
- Silky, Restaurant-Style Texture: A smooth blend of boiled onions, cashews, and thick curd, yields a gravy that coats the back of your spoon.
- Quick Preparation: The dish comes together in under 40 minutes once marinated.
Ingredients You’ll Need
- Chicken bone-in curry cut (yields the richest flavor) or boneless thighs.
- Gravy Base: Onion, Curd (thick and creamy), Ginger, Garlic, Cashews
- Whole Spices: Bay Leaf, Green Cardamom, Cumin Seeds
- Black Pepper freshly cracked in a mortar & pestle or pepper mill.
- Green Chillies (mildly spicy), Kasuri Methi, Salt, Garam Masala
- Ghee or neutral tasting vegetable oil to cook the gravy.
How To Make Murgh Kali Mirch
1) Marinate the Chicken:
- In a large bowl, combine chicken pieces with crushed black pepper, lemon juice, and salt. Mix thoroughly, cover, and marinate in the refrigerator for at least 30 minutes.
2) Prepare the White Paste:
- Heat oil in a deep pan or kadhai.
- Add cumin seeds, bay leaf, green caradmom, black peppercorns, and fry for few second to release the aroma.
- Next, add sliced onion, ginger, and garlic. Fry till till onion become light golden.
- Towards the end, add cashews, and fry for 5 – 6 minutes. Turn off the heat.
- Let the ingredients cool down a bit, and blend into a fine, paste using ¼ Cup water. Keep it aside.
3) Sear the Chicken:
- Heat remaining oil in the same kadhai.
- Add marinated chicken pieces to the kadhai. Sear them for 5 to 6 minutes until lightly browned and pale white on all sides.
4) Build the Creamy Gravy:
- Add the white paste prepared earlier. Mix nicely. Reduce the heat to low, cover, and let the chicken cook till it is almost done.
- Uncover the pan and keep the heat to low. Stir in whisked curd, crushed kasuri methi, sliced green chilli, and a pinch of garam masala. Simmer covered for another 5 minutes without boiling. Adjust salt if needed.
After a while the oil of the gravy starts floating on top, forming a light golden layer, that is your signal that chicken kali mirch is ready. Finish with roughly chopped fresh coriander leaves.
And your restaurant style murgh kali mirch is ready to serve.
How to Serve
My favourite side with chicken kali mirch is paper thin roomali roti or lachha paratha and pyaaz ka achaar.
Garlic Butter Naan or Tandoori Roti are perfect too to scoop up the rich and creamy gravy. If you are a rice lover, then go for jeera rice or aromatic plain basmati rice.
Do you enjoy cooking Indian restaurant style dishes? Then must try these recipes like Dal Makhani, Old Delhi Style Chicken Korma, or the Paneer Butter Masala.
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Chicken Kali Mirch Recipe
- Heavy Bottom Kadhai
- Mixer Grinder
Ingredients
Ingredients For Marinade:
- 1 kilogram skinless, bone-in chicken pieces
- ¼ teaspoon crushed black pepper to taste
- ¼ teaspoon salt or to taste
- Juice of half a lemon
Ingredients For Gravy:
- 4 tablespoon cooking oil
- 1 teaspoon cumin seeds (jeera)
- 4 green cardamom (elaichi)
- 1 bay leaf (tej patta)
- 2 large onion, sliced
- ½ inch ginger, chopped
- 4 garlic cloves
- ¼ Cup cashews (kaju), finely chopped
- ¼ Cup water, at room temperature
- ¼ Cup thick curd, whisked
- ¼ teaspoon salt or to taste
- ¼ teaspoon crushed black pepper to taste
- ½ teaspoon Garam Masala Powder (see recipe)
- 1 tablespoon dried fenugreek leaves (kasuri methi)
- 2 green chilli, sliced
- handful of fresh coriander leaves, chopped
Instructions
- In a large bowl, combine chicken pieces with crushed black pepper, lemon juice, and salt. Mix thoroughly, cover, and marinate in the refrigerator for at least 30 minutes.1 kilogram skinless, bone-in chicken pieces, ¼ teaspoon salt or to taste, Juice of half a lemon, ¼ teaspoon crushed black pepper to taste
- Heat oil in a deep pan or kadhai. Add cumin seeds, bay leaf, green caradmom, black peppercorns, and fry for few second to release the aroma. Next, add sliced onion, ginger, and garlic. Fry till till onion become light golden.4 tablespoon cooking oil, 1 teaspoon cumin seeds (jeera), 4 green cardamom (elaichi), 1 bay leaf (tej patta), 2 large onion, sliced, ½ inch ginger, chopped, 4 garlic cloves
- Towards the end, add cashews, and fry for 5 – 6 minutes. Turn off the heat. Let the ingredients cool down a bit, and blend into a fine, paste using ¼ Cup water. Keep it aside.¼ Cup cashews (kaju), finely chopped, ¼ Cup water, at room temperature
- Heat remaining oil in the same kadhai. Add marinated chicken pieces to the kadhai. Sear them for 5 to 6 minutes until lightly browned and pale white on all sides.
- Add the white paste prepared earlier. Mix nicely. Reduce the heat to low, cover, and let the chicken cook till it is almost done.
- Uncover the pan and keep the heat to low. Stir in whisked curd, crushed kasuri methi, sliced green chilli, and a pinch of garam masala. Simmer covered for another 5 minutes without boiling. Adjust salt if needed.¼ Cup thick curd, whisked, ¼ teaspoon salt or to taste, ½ teaspoon Garam Masala Powder, 1 tablespoon dried fenugreek leaves (kasuri methi), 2 green chilli, sliced, ¼ teaspoon crushed black pepper to taste
- After a while the oil of the gravy starts floating on top, forming a light golden layer, that is your signal that chicken kali mirch is ready.
- Finish with roughly chopped fresh coriander leaves. And your restaurant style murgh kali mirch is ready to serve.handful of fresh coriander leaves, chopped
Recipe Notes:
- Curd: It should be thick, creamy, and not sour or watery. You can use plain, full fat, unsweetened Greek Yogurt also instead of curd.
- Chicken: If you want to use boneless chicken, pick thighs as they are more juicy and not dry like breast.
- White Gravy: This is a meal prep friendly, versatile gravy. You can use it to make paneer kali mirch, safed kofta curry, or any other Indian main course dish.
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