Tender chicken pieces simmered in a creamy, white gravy infused with the bold, pungent flavor of freshly crushed black pepper. A simple yet elegant North Indian curry that's ready in under an hour and pairs perfectly with naan or roti.
Prep20 min
Cook35 min
Soak15 min
Servings4
Serving size: 1 cup
573cal
44gprotein
18gcarbs
Ingredients
500 g Boneless Chicken (cut into 1.5-inch pieces)
0.75 cup Full-Fat Curd (whisked until smooth)
0.5 cup Fresh Cream (at room temperature)
2 medium Onion (roughly chopped)
15 whole Cashews (raw and unsalted)
0.5 cup Hot Water (for soaking cashews)
1.5 tbsp Ginger Garlic Paste
3 whole Green Chilli (slit lengthwise)
2 tbsp Black Peppercorns (to be freshly and coarsely crushed)
Soft, fluffy, and pillowy Indian flatbread, traditionally cooked in a tandoor but easily made at home on a skillet. Slathered with butter, it's the perfect companion for any rich curry or dal.
Perfectly spiced Chicken Kali Mirch with warm naan – an aromatic, energy-giving dish you'll love!
This mughlai dish is perfect for dinner. With 1023.8299999999999 calories and 53.89g of protein per serving, it's a nutritious choice for your meal plan.
36gfat
3 tbsp Vegetable Oil
1 tbsp Ghee
4 pods Green Cardamom
4 whole Cloves
1 inch Cinnamon Stick
1 tbsp Kasuri Methi (crushed)
1.25 tsp Salt (or to taste)
1 tbsp Lemon Juice (freshly squeezed)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Marinate the Chicken
In a large bowl, combine the chicken pieces, whisked curd, 1 tbsp of ginger-garlic paste, 1 tsp of salt, and 1 tbsp of freshly crushed black pepper.
Mix thoroughly to ensure each piece of chicken is well-coated.
Cover the bowl and let it marinate for at least 30 minutes at room temperature, or for up to 4 hours in the refrigerator for deeper flavor.
2
Prepare the Onion-Cashew Paste
Soak the cashews in 1/2 cup of hot water for 15-20 minutes to soften them.
Transfer the soaked cashews along with the soaking water to a blender. Add the roughly chopped onions.
Blend until you have a completely smooth, creamy paste. Set aside.
3
Sauté Aromatics
Heat the vegetable oil and ghee together in a heavy-bottomed pan or kadai over medium heat.
Once hot, add the whole spices: green cardamom pods, cloves, and the cinnamon stick. Sauté for about 30 seconds until they become fragrant.
Add the remaining 0.5 tbsp of ginger-garlic paste and the slit green chillies. Sauté for another minute until the raw aroma of the paste disappears.
4
Cook the Gravy Base
Pour the prepared onion-cashew paste into the pan. Reduce the heat to medium-low.
Cook the paste, stirring frequently, for 8-10 minutes. The paste will thicken, and you'll notice oil starting to separate from the sides, indicating it's well-cooked.
5
Cook the Chicken
Add the marinated chicken along with the entire marinade to the pan.
Increase the heat to medium-high and cook for 5-7 minutes, stirring occasionally, until the chicken is sealed and lightly browned on all sides.
Reduce the heat to low, cover the pan with a lid, and let it simmer for 15-20 minutes, or until the chicken is tender and fully cooked through. Stir once or twice in between to prevent sticking.
6
Finish and Garnish
Once the chicken is cooked, turn the heat to the lowest setting. Stir in the fresh cream, the remaining 1 tbsp of crushed black pepper, and the remaining 0.25 tsp of salt.
Add the crushed kasuri methi and stir gently to combine. Let it simmer for 2-3 minutes, ensuring it does not come to a hard boil.
Turn off the heat, stir in the fresh lemon juice, and garnish with chopped coriander leaves.
Serve hot with naan, roti, or jeera rice.
4
Serving size: 2 pieces
451cal
10gprotein
63gcarbs
18gfat
Ingredients
2.5 cup Maida
1 tsp Active Dry Yeast
1 tsp Sugar
0.5 cup Warm Water (Around 105-115°F or 40-46°C)
0.5 cup Curd (Plain, full-fat)
2 tbsp Vegetable Oil (plus more for greasing the bowl)
1 tsp Salt
0.5 tsp Baking Powder
0.25 tsp Baking Soda
3 tbsp Butter (melted, for brushing)
1 tsp Kalonji (optional, for topping)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Activate the Yeast
In a small bowl, combine the warm water (105-115°F / 40-46°C), sugar, and active dry yeast.
Stir gently and let it stand for 5-10 minutes. The mixture should become frothy and bubbly, indicating the yeast is active. If it doesn't, discard and start over with fresh yeast.
2
Prepare the Dough
In a large mixing bowl, whisk together the maida, salt, baking powder, and baking soda.
Create a well in the center. Pour in the activated yeast mixture, curd, and vegetable oil.
Gradually mix the wet and dry ingredients with a spoon or your hands until a shaggy dough forms.
Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until it becomes soft, smooth, and elastic. It should spring back when you press it lightly.
3
First Rise (Proofing)
Lightly grease a large bowl with oil. Place the kneaded dough in the bowl and turn it over to coat it with oil.
Let the dough rise in a warm, draft-free place for 1.5 to 2 hours, or until it has doubled in volume.
4
Divide and Shape the Naan
Once the dough has doubled, gently punch it down to release the air.
Divide the dough into 8 equal portions and roll each into a smooth ball. Cover the balls with a cloth and let them rest for 10 minutes.
On a lightly floured surface, take one dough ball and roll it into a classic teardrop or oval shape, about 6-7 inches long and 1/4 inch thick.
If using, sprinkle some kalonji and chopped coriander on top and press them gently into the dough with the rolling pin.
5
Cook the Naan
Heat a cast-iron skillet or a heavy-bottomed tawa over medium-high heat. It needs to be very hot before you start.
Take a shaped naan and brush one side lightly with water. This side will go down on the skillet.
Carefully place the naan, water-side down, onto the hot skillet. It should stick immediately. Cook for about 1-2 minutes, until large bubbles appear on the surface.
Using tongs, flip the naan and cook the other side for another 1-2 minutes until golden-brown spots appear.
For a tandoor-like char (optional but recommended), use tongs to carefully hold the cooked naan directly over a medium gas flame for 10-15 seconds, turning it until you see charred spots.
6
Finish and Serve
Remove the naan from the heat and immediately brush it generously with melted butter.
Repeat the process for the remaining dough balls. Keep the cooked naans warm by stacking them in a casserole dish or wrapping them in a clean kitchen towel.
Serve hot with your favorite curry, dal, or kebab.
