About Chicken Kali Mirch
Kali mirch means black pepper, and murg/murgh means chicken. This dish is a true treat for all spicy food lovers. The only spiciness in this dish comes from black pepper, which is believed to provide a lot of health benefits when consumed in moderate quantities. I first had this dish at our favorite and also the best Indian restaurant in Chicago. It was truly irresistible. As Chicago is a couple of hours drive from my place, I cannot go to that restaurant frequently. Therefore, I tried making this dish at home, and the outcome was a super hit, and I felt its worth sharing. The recipe below is my take on the dish, but I am sure there are other interesting variations as well. The chicken is marinated and then cooked in aromatic and spicy gravy. While this dish can be served with steamed rice, I have served it with soft tava naan and will soon post the recipe for the same. Vegetarians can substitute chicken with paneer or potato, and non-vegetarians can also use any of their other favorite meat.
Ingredients
Black Peppercorns - contribute to the dominant flavor and spiciness of the dish. If whole peppercorns are unavailable, you can use Black pepper powder. Vegetable oil - is used to roast the spices and marinated chicken. Use any neutral flavored oil of your choice. This can also be replaced with butter or ghee. Cumin seeds, Cloves, Cardamom seeds, and Bay leaf - are the whole spices that add unique flavor and warmth to the gravy. This can be replaced with a teaspoon of garam masala powder or curry powder. Onion, Garlic cloves, and Ginger add a pungent flavor and aroma to the dish. Ginger and garlic can be replaced with store-bought or homemade ginger-garlic paste. Any variety of onions (yellow/red/white) can be used. Onions can also be replaced with shallots or store-bought fried onions. Cilantro/Coriander leaves- add freshness and color to the gravy. Cilantro can be replaced with 6 to 8 mint leaves. Green chilies - for garnish, are optional. Any variety of green chilies such as Bird’s Eye chilies, Serrano, Jalapenos, etc., can be used.
For the marination:
Chicken thighs - I like to use bone-in, skinless chicken thighs that are cut into medium pieces. I ask my butcher to give me curry cut. Chicken breast, wings, or drumsticks can also be used. You can also use mutton, beef, shrimp, fish, crab, etc., instead of chicken. Vegetarians can substitute chicken with potatoes, paneer, tofu, etc. Cooking time will vary accordingly. Yogurt - helps in tenderizing the chicken meat. It can be replaced with lemon juice, sour cream, etc. Ginger and Garlic - adds aroma to the dish. It can be replaced with store-bought or homemade ginger-garlic paste. Cilantro and Mint leaves - add freshness and flavor to the chicken. You can use other herbs of your choice or dried herbs if available in your pantry - the flavor may vary accordingly. Tandoori masala - a powdered blend of whole spices to add flavor to the meat. It can be easily found at any Asian/Indian grocery store. This can be replaced with garam masala powder or curry powder. Salt - for seasoning the meat.
For a complete list of ingredients and their amounts, refer to the recipe card given below.
How to Make Chicken Kali Mirch
Step 1 - Add all the ingredients listed under marination, mix well and marinate for atleast 15 minutes, preferably overnight. I have kept it overnight. Step 2 - In a pan on medium heat, roast black peppercorns, cumin seeds, cloves, cardamom seeds, and bay leaf until aromatic. Step 3 - Add sliced onions along with a pinch of salt and saute until onions turn light golden in color. Then, add chopped ginger and garlic and continue to saute until the onions turn golden in color. Blend the sauteed ingredients to a smooth paste along with coriander leaves and some water. Step 4 - In the same pan, saute marinated chicken thighs until the meat sears on all sides. Add the blended paste and cook covered for about 15 minutes. Step 5 - Add salt to taste. Garnish with finely sliced green chilies and coriander leaves. Restaurant-style or Dhaba-style Chicken Kali Mirch is now ready. Serve with your favorite flatbread or rice and enjoy.
Serving Suggestions
This dish can be served as an entree or side dish with any Indian flatbread, dinner rolls, or flavored rice of your choice. Check out some options shown above!
Expert Chef Tips
Marinate the chicken for at least 15 minutes, preferably several hours, or overnight in the refrigerator. This allows flavors to penetrate deep into the chicken! You can skip whole spices if they are unavailable. Instead, add ½ to ¾ teaspoon of garam masala powder or tandoori masala powder along with the blended paste in Step 4. Bone-in chicken pieces tend to be more juicy and succulent than boneless chicken. Similarly, I prefer red meat (chicken thigh) over white meat (chicken breast) as red meat is more tender when cooked.
Storage Instructions
Any leftover curry can be stored for up to 3 to 4 days in an airtight container in the refrigerator. Reheat on the stovetop or in a microwave until heated through and serve.
More Chicken Recipes to Love
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Recipe card
Note: The recipe was originally published in November 2016 and has been modified with additional tips and serving suggestions in June 2023.
