Chicken Kali Mirch Recipe

aerial shot of chicken kali mirch served in a black bowl.

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Here is a Punjabi restaurant style creamy chicken kali mirch recipe that you can easily make at home without too much cream or butter.

Prep Time20

Cook Time30

Total Time50

Course: Main Course

Cuisine: Indian

Servings: adults

Calories: 525kcal

Author: Hina Gujral

Equipment

Mixing Bowl
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

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.

Nutrition