Dairy-Free Kali Mirch Chicken
Indulge in the rich, aromatic flavors of Dairy-Free Kali Mirch Chicken, a delightful twist on the traditional black pepper chicken recipe. This creamy, spice-infused dish swaps heavy cream for velvety coconut milk, making it completely dairy-free while preserving its luxurious texture. Tender chicken thighs are simmered with freshly crushed black peppercorns, warm Indian spices like cinnamon and cardamom, and a hint of garlic-ginger for an irresistible depth of flavor. The addition of coconut milk creates a luscious sauce that clings to the chicken, making every bite decadent yet light. Finished with a splash of zesty lemon juice and garnished with fresh cilantro, this wholesome, gluten-free curry is perfect for family dinners or special occasions. Serve it with steamed rice or fresh naan to complete the experience!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 kg Chicken thighs
- 2 tablespoons Black peppercorns
- 400 ml Coconut milk
- 2 medium Onion
- 4 Garlic cloves
- 1 inch Ginger
- 3 tablespoons Vegetable oil
- 1 inch Cinnamon stick
- 4 Green cardamom pods
- 5 Cloves
- 2 Bay leaves
- 1 teaspoon Coriander powder
- 0.5 teaspoon Turmeric powder
- 1.5 teaspoon Salt
- 2 tablespoons Fresh cilantro
- 1 tablespoon Lemon juice
Instructions
Prepare the black peppercorns by crushing them coarsely using a mortar and pestle. Set aside.
Finely chop the onions, mince the garlic, and grate the ginger.
In a large pot or deep skillet, heat the vegetable oil over medium heat. Add the cinnamon stick, cardamom pods, cloves, and bay leaves. Sauté for about 1-2 minutes until aromatic.
Add the chopped onions to the pot and cook until they turn golden brown, about 7-8 minutes.
Add the minced garlic and grated ginger. Sauté for another 2 minutes.
Add the crushed black peppercorns, coriander powder, turmeric powder, and salt. Stir well to combine the spices with the mixture.
Introduce the chicken thighs to the pot, coating them well with the spice mixture. Sear the chicken sides for about 5 minutes until they are lightly browned.
Pour in the coconut milk and bring the mixture to a gentle simmer. Cover and let it cook for about 35 minutes or until the chicken is cooked through and tender, stirring occasionally.
Once the chicken is done, adjust seasoning if needed. Stir in the fresh lemon juice.
Remove from heat and garnish with chopped fresh cilantro before serving.
Nutrition Facts
Calories |
2841 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.6 g | 197% | |
| Saturated Fat | 38.5 g | 192% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 940 mg | 313% | |
| Sodium | 4478 mg | 195% | |
| Total Carbohydrate | 98.4 g | 36% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 43.3 g | ||
| Protein | 268.4 g | 537% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 425 mg | 33% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 3845 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
