Black Pepper Chicken Gravy Recipe – Cooks Beautiful

Since I moved to Nottingham a few months ago, Kali Mirch Chicken Recipe! has become a bit of a staple in my house. After relocating here, we’ve started to favour boneless chicken for a variety of reasons.

The most compelling argument is that it’s easy to repurpose into a sandwich filling, a wrap, or a quesadilla, making it excellent for on-the-go breakfasts, quick lunches, and making feeding the kids easier in general. This, along with my Hariyali Chicken, has been a weekly night menu staple for me.

This dish appeals to me because of how quickly it comes together and how little ingredients it requires. All you’ll need is:

  • Onions
  • Garlic
  • Chicken without bones
  • a pinch of salt, black pepper, cumin, and coriander powder in the yoghurt
  • Optional: garnish with fresh coriander and green chiles.
  • The simplicity of the ingredient list translates to flavour simplicity as well – but not the kind that leaves your taste buds longing for a dusting of chilli powder and garam masala.

The predominant taste in this meal is black pepper. But, honestly, did I have to say that? because, really, what’s with the name?

Black pepper is usually only a small component of Pakistani cuisine, which includes a wide range of spices. It is rarely the centre of attention on its own. In this Chicken Kali Mirch, the black pepper pretty much holds down the fort in the best way imaginable – the other tastes take a back seat and let the black pepper shine. You’ll like it. The flavours are strong and mature, yet they’re also light enough that some kids might enjoy them. Recipe for Kali Mirch Chicken

Black Pepper Chicken Gravy Recipe – Cooks Beautiful

Kali Mirch Chicken Recipe

  • Begin by finely chopping an onion and tossing it with some oil in a wok/karahi type dish.
  • It’s crucial to dice the onions as finely as possible, as this allows them to melt into the gravy more quickly. Larger onion chunks will not melt in time because this recipe cooks quickly. Fry the onions till golden brown.
  • In a mixing dish, combine the garlic, chicken, and seasonings. Fry the chicken until it is no longer pink.
  • Add the yoghurt (full fat, ideally). Stir and cook for 8-10 minutes, or until the liquid has evaporated, the mixture has thickened, and the oil has separated around the edges
  • Bring to a boil with half a cup of water before covering and simmering on low for 20 minutes.
  • Uncover and cook the chicken over medium-high heat for a few minutes, until the gravy thickens and looks glossy, and the oil begins to separate at the edges.
    Serve with fresh coriander and green chilies on the side.

Is the chicken in Chicken Kali Mirch Spicy?

This isn’t a hot curry, but the black pepper gives it a kick. It isn’t as pungent as the spiciness of red chili powder.

When adding the yoghurt, add some green chillies if you want the curry to be spicy. Green chiles can be added whole, chopped, or finely minced.

I want to highlight that red chilli powder should not be used in this recipe. I once attempted this recipe with a third of a teaspoon of red chilli powder, and the way the yoghurt took on the red colour of the chilli powder made it appear like boneless chicken karahi! It was a beautiful shade of scarlet, but it wasn’t the kind of hue you’d expect from a Kali Mirch supper. Add more black pepper or green chilies to make it spicier.

What type of chicken is ideal for Chicken Kali Mirch?

Boneless chicken thigh is my particular favourite since it’s so juicy, tender, and tasty! In the photos, I used chicken breast, which works just as well; it’s simply less juicy and firm than the thigh.

You can also use keema (ground/minced chicken), which I recommend using thigh or a combination of breast and thigh.

You may also use bone-in chicken in this recipe; simply substitute 500g bone-in chicken for the 500g boneless chicken.

How to Prevent Yogurt from Curling When Adding It In

This is such a common problem; I’ve been there and cried over curdled yoghurt. The two most effective methods I’ve discovered for preventing this are:

  • Whisk the yoghurt vigorously before adding it to the pan. And I don’t mean lightly.
  • If you have a lot of time, take the pan from the heat, let it cool, and then stir in the yoghurt while it’s still warm (not hot). Return the pan to the fire and gradually raise the temperature. This takes a long time, therefore I prefer the first choice.

How do I prepare Chicken Kali Mirch?

It’s best served with naan or roti in my opinion. Because of its non-desi flavour, it also works well in salads and pasta – not that there’s anything wrong with desi-flavored pasta

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