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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.
For 4 servings
Marinate the Chicken
Prepare the Onion-Cashew Paste
Sauté Aromatics
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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.
This north_indian recipe takes 55 minutes to prepare and yields 4 servings. At 573.12 calories per serving with 44.22g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Gravy Base
Cook the Chicken
Finish and Garnish
Increase the number of green chillies to 4-5 or add a pinch of white pepper powder along with the black pepper for extra heat.
Substitute the curd with a plant-based yogurt (like coconut or cashew yogurt) and use full-fat coconut cream or a cashew cream instead of dairy cream.
For a vegetarian alternative, replace the chicken with 400g of paneer cubes. Pan-fry the paneer lightly before adding it to the gravy in the last 5 minutes of cooking.
Chicken is a high-quality lean protein source, essential for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
The key ingredient, black pepper, contains piperine. This compound has been shown to stimulate digestive enzymes in the pancreas, enhancing digestion and improving nutrient absorption.
Spices used in this dish, such as cloves, cinnamon, and black pepper, are packed with antioxidants that help combat oxidative stress and inflammation in the body.
One serving of Chicken Kali Mirch contains approximately 450-550 calories, depending on the fat content of the cream and curd used. This estimate includes the chicken, gravy, and oils.
Chicken Kali Mirch can be part of a balanced diet. It's high in protein from chicken. However, it is also rich in fats due to the use of cream, ghee, and cashews. To make it healthier, you can use low-fat cream and curd and reduce the amount of oil and ghee.
Curdling usually happens when cold dairy is added to a hot gravy or when the heat is too high. To prevent this, always use room-temperature curd and cream, and make sure to lower the heat to the minimum before stirring them in. Whisking the curd well before marinating also helps.
Yes, Chicken Kali Mirch tastes even better the next day as the flavors meld together. Store it in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop, adding a splash of water or milk if the gravy has thickened too much.
For the best texture and aroma, use a mortar and pestle to coarsely crush the peppercorns. Alternatively, you can place them in a zip-top bag and gently crush them with a rolling pin or the bottom of a heavy pan.