Chicken Kali Mirch (Black Pepper Chicken Curry)
Chicken Kali Mirch (Black Pepper Chicken Curry) is a traditional Indian recipe for a classic curry of chicken in an aromatic cream and curd based gravy spiced with black pepper. The full recipe is presented here and I hope you enjoy this classic Indian version of: Black Pepper Chicken Curry (Chicken Kali Mirch).
prep time
10 minutes
cook time
60 minutes
Total Time:
70 minutes
Serves:
4
Rating: 
Tags : CurrySpice RecipesChicken RecipesMilk RecipesIndian Recipes
This is an interesting and classical North Indian style of curry where the chicken is served in a cream-based aromatic curry. Though two green chillies are added, most of the heat comes from the liberal application of black pepper and the dish actually turns out quite spicy. With its absence of tomatoes as well, this dish gives an indication of how some of the original Indian curries (before the arrival of chillies and tomatoes from the New World) would have tasted.
Ingredients:
150g (1 cup) Onion, chopped
2 Green chillies, chopped
10-12 Cashew Nuts
3 tbsp Vegetable oil
3-4 Cloves
3-4 green Cardamom pods
3cm (1 in) Cinnamon quill
2 tsp
ginger-garlic paste
500g (1 lb) Chicken cut into bite-sized pieces
60ml (¼ cup) Curd, whisked
2 tsp ground Coriander
½ tsp Cumin powder
Salt, to taste
1 tsp ground Black Pepper
1 tbsp Lemon juice
1 tsp Honey
1 tbsp Kasuri Methi (dried fenugreek leaves)
1 tbsp Whole black peppercorns (Coarsely ground in a mortar and pestle.)
60ml (¼ cup) Fresh Cream
½ tsp
garam masala
Method:
Heat 1l (4 cups) water in a pan. Once it comes to a boil, add the onion, green chillies and cashew nuts. Return the pan to the boil and cook for 6-8 minutes.
Take the pan off the heat then set aside to allow the mixture cool. Strain into a colander, then grind the onion, chilli and cashew nuts to make fine paste.
Heat oil in a heavy-based pan. Once the oil is hot, add the cloves, cardamom and cinnamon to the pan. Now add the onion paste and fry for 8-10 minutes. Add the ginger-garlic paste and continue frying for 2 minutes.
Once the spices are aromatic add the chicken and fry for 6-8 minutes over high heat. Stir in the curd and mix thoroughly to combine. Cook for 3-4 minutes the add the ground coriander, cumin powder and salt and cook for 3-4 minutes.
Pour over 12ml (½ cup) water, add the ground black pepper and cook until the oil separates at the sides of the dish.
Add a further 120ml (½ cup) of water, cover and continue cooking until the chicken is done (about 25-30 minutes).
Add the lemon juice, honey, kasuri methi and coarsely-crushed black pepper. Pour in the fresh cream and mix well. Continue cooking for a minute then serve with rice or roti.
