Kali Mirch Chicken
Savor the bold and aromatic flavors of Kali Mirch Chicken, a classic Indian dish that celebrates the robust essence of black peppercorns. This creamy and mildly spiced chicken recipe combines tender marinated chicken with a medley of fragrant spices, including garam masala, coriander, and cumin, creating a delectable balance of heat and richness. Slowly simmered with golden onions, slit green chilies, and a touch of fresh cream, this dish offers melt-in-your-mouth goodness with every bite. Perfectly paired with fluffy steamed rice or buttered naan, Kali Mirch Chicken is ideal for a comforting family meal or impressive dinner party centerpiece. Ready in just under an hour, this recipe is a must-try for anyone looking to explore the soulful depth of Indian cuisine. Keywords: Kali Mirch Chicken recipe, black pepper chicken, Indian chicken curry, creamy chicken curry.
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Recipe Information
Ingredients
- 500 grams Chicken (boneless, skinless)
- 2 tablespoons Black peppercorns
- 200 grams Yogurt
- 2 tablespoons Ginger-garlic paste
- 2 Onions (medium, finely sliced)
- 2 Green chilies (slit)
- 1 teaspoon Cumin seeds
- 1 teaspoon Coriander powder
- 1 teaspoon Garam masala
- 0.5 teaspoon Turmeric powder
- 2 tablespoons Lemon juice
- 2 tablespoons Fresh cream
- 2 tablespoons Cilantro (finely chopped)
- 1 teaspoon Salt
- 3 tablespoons Oil
Instructions
Start by pounding the black peppercorns coarsely using a mortar and pestle or spice grinder, and set aside.
In a mixing bowl, add the chicken pieces, yogurt, ginger-garlic paste, turmeric powder, and half of the lemon juice. Mix well and let it marinate for at least 30 minutes in the refrigerator.
Heat oil in a large pan over medium heat. Add cumin seeds and let them splutter.
Add the sliced onions and sauté until they turn golden brown.
Stir in the marinated chicken and cook on high heat for 5-7 minutes until the chicken is no longer pink.
Reduce the heat to medium and add the coarsely ground black pepper, coriander powder, garam masala, and salt. Mix well to coat the chicken with the spices.
Add the slit green chilies and cover the pan. Cook for another 20 minutes, stirring occasionally, until the chicken is fully cooked and tender.
Pour in the fresh cream and remaining lemon juice, stirring to combine. Cook for an additional 3-4 minutes.
Garnish with freshly chopped cilantro and serve hot with steamed rice or naan.
Nutrition Facts
Calories |
1622 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.7 g | 92% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 456 mg | 152% | |
| Sodium | 2933 mg | 128% | |
| Total Carbohydrate | 69.3 g | 25% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 30.9 g | ||
| Protein | 173.8 g | 348% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 648 mg | 50% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 3273 mg | 70% | |
*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.
