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Experience the authentic taste of highway diners with this easy and creamy Dhaba-style Chicken Kali Mirch (Black Pepper Chicken Curry). On a recent road trip, I stopped at a local dhaba and was completely floored by this dish; I actually had to ask the chef, and this recipe is the result! It’s a standout among non-vegetarian dishes for its bold, peppery kick and velvety texture.
Unlike regular red curries, this simple and easy-to-make black pepper chicken recipe uses...
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Wash and pat dry the chicken pieces and place them in a large mixing bowl.
Add the yogurt, ginger-garlic paste, lemon juice, oil, ground pepper, and salt, tossing the chicken until it’s thoroughly coated.
Let it rest for at least 30 minutes—the longer it sits, the more tender the meat will be.
Heat oil in a pan over medium-high heat.
Remove the chicken from the marinade, shaking off any excess (reserve the leftover liquid).
Place the pieces in the pan and sear undisturbed for 2–3 minutes per side until golden-brown. Remove the chicken and set it aside.
In a heavy-bottomed kadhai or pot, heat the remaining oil. Add the cinnamon, cloves, green cardamom, and whole peppercorns. Let them crackle and release their aroma.
Add the ginger-garlic paste and sauté for a minute until the raw aroma disappears.
Stir in chopped onions and green chillies. Cook until the onions are soft and light golden.
Lower the heat, and pour in the yogurt, stirring continuously to prevent curdling. Cook until the oil begins to separate from the masala.
Add the seared chicken, along with the reserved marinade, into the kadhai. Mix well to coat the pieces.
Add fresh cream and black pepper powder. Give it a gentle stir. Now, choose how you want to serve it: For a Creamy Gravy: Add a small splash of warm water, cover, and simmer until the chicken is perfectly tender. This version is best with naan or rice. For a Dry Starter: Skip the water and cook on low heat until the thick, peppery masala coats each piece. This makes a great appetiser or side dish.
Crush the kasuri methi between your palms and sprinkle it over the curry. Mix well, garnish with fresh coriander and serve hot.
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Use freshly crushed black pepper for the best flavour.
Ensure your yogurt is at room temperature and whisked smooth before adding it to the pan.
Is Chicken Kali Mirch very spicy?
Not in a 'chilli-burn' sense. It offers a sophisticated, earthy warmth from the pepper rather than an aggressive heat.
Can I skip cream in this recipe?
You can omit the cream, though the dish will lose its signature restaurant-style richness. However, cream balances the pepper flavour.
What can I serve with Chicken Kali Mirch?
It pairs well with butter naan, tandoori roti, jeera rice, or plain steamed rice.
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