Ingredients

  • Serves 4 people
  • For the onion paste:

    1 white onion, roughly-chopped

    2 green chilies, roughly-chopped

    10 to 12 cashew nuts

    5 g ginger

    5 g garlic

     

    For the Kali Mirch chicken:

    500 g chicken, bone-in chicken cut into 1.5-inch cubes

    15 ml vegetable oil

    3 to 4 cloves

    3 to 4 cardamom pods

    3 black cardamom pods

    5 g whole black peppercorns

    50 g Curd (yogurt), whisked until smooth

    5 g coriander powder

    3 g cumin powder

    5 g black pepper powder

    5 ml lemon juice

    3 g honey

    200 ml water

    5 g whole black peppers, coarsely ground in a mortar and pestle

    3 to 5 g salt to taste

     

    For garnishing:

    few sprigs of fresh coriander 

Kali Mirch Chicken (Chicken and Black Pepper Curry)
Recipe Courtesy of
Asian Food Network

Kali Mirch Chicken (Chicken and Black Pepper Curry)

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Kali Mirch Chicken is a classic dish from Lucknow, a palace city from India’s northern state of Uttar Pradesh. It is a fiery curry, spiced with loads of black pepper and a few other spices. Kali Mirch chicken is best enjoyed with steaming hot rice.
  • Easy
  • 10 min
  • 60 min
  • 15 min
  • 2 steps
  • 21 Ingredients
  • Easy
  • 2 steps
  • 21 Ingredients
  • 10 min
  • 60 min
  • 15 min

Instructions

  1. Make the onion paste

    • In a small pot, add water and bring to a boil.
    • Add the onion, green chilies, ginger, cashew nuts and garlic. Boil for 6 to 8 minutes.
    • Once completely cooked and soft, drain from the water and transfer to a plate to cool.
    • Add the boiled vegetables to a blender and blend into a smooth paste.
    Make the onion paste


  2. Make Kali Mirch Chicken

    • In a large heavy bottomed pan, add oil and heat. Add cloves, black cardamom, whole black peppercorns, and green cardamom and cook until they are aromatic.
    • Add the onion paste and cook for about 8 to 10 minutes.
    • Follow by adding the ginger-garlic paste and cook until the raw taste and aroma of the paste disappears, or for about 2 minutes.
    • Add the chicken and fry for about 6 to 8 minutes on high heat.
    • Add the coriander powder, cumin powder and 3 to 5g salt, and cook for 3 to 4 minutes.
    • Lower the heat, add the Curd and mix well. If you add the Curd on high heat, it can split. Cook for about 3 to 4 minutes.
    • Add 100 ml water and black pepper powder, and cook till oil separates at the corners.
    • Add the remaining 100 ml of water and cover. Cook till the chicken is tender.
    • Add lemon juice, honey, and coarse black pepper powder and cook for 2 minutes.
    Make Kali Mirch Chicken


Plate and Serve!

Serve the Kali Mirch Chicken piping hot and garnish with a few sprigs of fresh coriander.

Plate and Serve!
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    Ingredients
    • Serves 4 people
    • For the onion paste:

      1 white onion, roughly-chopped

      2 green chilies, roughly-chopped

      10 to 12 cashew nuts

      5 g ginger

      5 g garlic

       

      For the Kali Mirch chicken:

      500 g chicken, bone-in chicken cut into 1.5-inch cubes

      15 ml vegetable oil

      3 to 4 cloves

      3 to 4 cardamom pods

      3 black cardamom pods

      5 g whole black peppercorns

      50 g Curd (yogurt), whisked until smooth

      5 g coriander powder

      3 g cumin powder

      5 g black pepper powder

      5 ml lemon juice

      3 g honey

      200 ml water

      5 g whole black peppers, coarsely ground in a mortar and pestle

      3 to 5 g salt to taste

       

      For garnishing:

      few sprigs of fresh coriander 

    Nutrition
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