Kali Mirch Murg Chicken Curry with Black Pepper
Delight your taste buds with the bold, aromatic flavors of Kali Mirch Murg, a traditional Indian chicken curry infused with the pungent warmth of freshly cracked black pepper. This rich and creamy dish combines tender chicken simmered in a spiced yogurt-based gravy with notes of garlic, ginger, and earthy coriander. The coarsely cracked black pepper adds a unique, peppery kick that sets this curry apart from the rest. Finished with a touch of fresh cream and garnished with vibrant cilantro, this crowd-pleasing recipe is perfect for pairing with naan, roti, or fluffy steamed rice. With simple ingredients and just the right balance of spice and creaminess, this chicken curry is a must-try for spice lovers and comfort food enthusiasts alike.
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Recipe Information
Ingredients
- 500 grams Chicken (bone-in or boneless, cut into pieces)
- 100 grams Greek yogurt (thick curd)
- 2 medium Onions (finely sliced)
- 6 cloves Garlic (minced)
- 1 inch Ginger (grated)
- 2 teaspoons Black peppercorns (coarsely cracked)
- 2 pieces Green chilies (slit lengthwise)
- 2 teaspoons Coriander powder
- 1 teaspoon Cumin powder
- 0.5 teaspoon Garam masala powder
- 0.25 teaspoon Turmeric powder
- 1 teaspoon Salt
- 2 tablespoons Fresh cream
- 2 tablespoons Cilantro leaves (chopped)
- 3 tablespoons Oil (vegetable or mustard)
- 200 milliliters Water
Instructions
In a bowl, whisk the yogurt until smooth and set aside.
Heat oil in a heavy-bottomed pan or a wok over medium heat.
Add the sliced onions and sauté until golden brown, about 8-10 minutes.
Add the minced garlic, grated ginger, and slit green chilies. Cook for 1-2 minutes until fragrant.
Add the turmeric powder, coriander powder, and cumin powder. Stir well and cook for another minute.
Add the chicken pieces to the pan. Stir thoroughly until the chicken is coated with the spices and starts to turn opaque, about 5-6 minutes.
Lower the heat and add the whisked yogurt to the chicken, stirring constantly to prevent curdling.
Add the coarsely cracked black pepper, salt, and water. Mix well and cover the pan. Let the chicken simmer on medium-low heat for 25-30 minutes, stirring occasionally.
Once the chicken is cooked through and tender, uncover the pan and add the fresh cream and garam masala powder. Stir to combine.
Cook for an additional 2-3 minutes on low heat until the gravy thickens to your desired consistency.
Garnish with chopped cilantro leaves and serve hot with naan, roti, or steamed rice.
Nutrition Facts
Calories |
1834 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.7 g | 150% | |
| Saturated Fat | 28.9 g | 144% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 462 mg | 154% | |
| Sodium | 2844 mg | 124% | |
| Total Carbohydrate | 37.5 g | 14% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 13.8 g | ||
| Protein | 147.5 g | 295% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 302 mg | 23% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 1855 mg | 39% | |
*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.
