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The Ultimate Juicy Black Pepper Chicken (Murgh Kali Mirch)!
This Must-Try Easy Pepper Chicken (Murgh Kali Mirch) is a quick, aromatic restaurant-style starter featuring succulent chicken marinated in a creamy blend of hung curd, ginger-garlic paste, and plenty of freshly crushed black pepper. By parboiling the chicken before searing it in butter, this recipe ensures the meat remains incredibly tender and juicy, delivering the perfect balance of richness and earthy spice without the need for red chillies.
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Make 3–4 deep slits in the chicken quarters to ensure the marinade reaches the bone for maximum flavour.
Bring 2 cups of water to a boil. Add the chicken and parboil for 8–10 minutes until it is about 90% cooked.
Remove the chicken and let it cool completely. Reserve the nutrient stock for your next soup or curry.
In a large mixing bowl, whisk together the hung curd, coriander, mint, ginger-garlic paste, black pepper, coriander powder, oil, cream, and roasted besan until smooth.
Coat the cooled chicken quarters thoroughly, ensuring the marinade penetrates deep into the slits.
Cover and marinate for at least 30 minutes. For the best results, marinate for 1-2 hours in the fridge to allow the flavours to mature.
Heat 1 tbsp oil and 2 tbsp butter in a wide pan over medium heat.
Once the butter melts, place the marinated chicken in the pan and sear for 3-4 minutes per side until a golden-brown crust forms.
Lower the heat to low, cover the pan, and cook until the chicken is fully cooked. If the masala looks too dry, splash in a tablespoon of the reserved chicken stock.
Transfer to a platter, drizzle with fresh lemon juice, and sprinkle some black pepper.
Serve hot with mint chutney or a side of laccha onion.
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Use freshly ground black pepper for the best flavour.
Do not overboil the chicken or it may become too soft during the pan-searing phase.
Always sear on medium to lock in juices, then finish on low to keep the yogurt-based marinade from curdling.
Adding a little reserved stock while cooking prevents the spices from burning and keeps the chicken moist.
Can I skip boiling the chicken?
Yes, but boiling ensures faster cooking and extra juicy chicken. If skipping, you will need to cook the raw chicken covered for a longer duration on low heat.
Can I bake or air fry this instead?
Absolutely! You can air fry the marinated chicken at 180°C for 18–20 minutes, flipping halfway through until charred and tender.
Is this recipe very spicy?
No, it’s flavourful rather than spicy. The heat comes entirely from the black pepper, which provides a warm, earthy spice rather than the sharp sting of green or red chillies.
Can I use boneless chicken?
Absolutely! Boneless thighs work best and cook even faster.
What can I serve it with?
It pairs well with naan, roti, rice, or even as a starter on its own. It also stands perfectly on its own as a party appetizer.
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