Murgh Kali Mirch
Tender chicken simmered in a peppery yogurt gravy with onions, ginger, and garlic. This North Indian style curry is rich without being heavy, and the cracked black pepper gives it a warm, bold finish.
For 4 servings
- prep · ~10 min
Prep the chicken and yogurt.
1.Wash and pat the chicken pieces dry.2.Whisk the yogurt in a bowl until smooth.3.Keep the sliced onion, ginger-garlic paste, green chili, and crushed black pepper ready. - saute · ~9 min
Cook the whole spices and onions.
1.Heat oil and ghee in a heavy pan over medium heat.2.Add cumin seeds, bay leaf, green cardamom, and cloves; cook until fragrant (30 seconds).3.Add sliced onion and cook until light golden and soft (6-8 minutes).TIPKeep the heat moderate so the onions brown evenly without burning. - saute · ~2 min
Build the pepper base.
1.Add ginger-garlic paste and slit green chili.2.Cook until the raw smell fades (1 minute).3.Add 1 tbsp coarsely crushed black pepper, coriander powder, garam masala, and salt.4.Stir for 20-30 seconds so the spices bloom in the fat. - saute · ~6 min
Sear the chicken with the masala.
Add the chicken pieces and stir well to coat them in the onion and pepper mixture. Cook over medium-high heat for 5-6 minutes until the pieces lose their raw color and pick up a little color at the edges.
- mix · ~3 min
Lower the heat and add the yogurt.
Reduce the heat to low and add the whisked yogurt gradually, stirring continuously so it blends smoothly into the masala without splitting.
TIPLow heat and constant stirring keep the yogurt gravy smooth. - simmer · ~20 min
Simmer the curry until the chicken is tender.
1.Add hot water and mix well to make a medium gravy.2.Cover and cook on low heat until the chicken is tender (18-20 minutes).3.Stir once or twice during cooking so the gravy does not catch at the bottom. - garnish · ~3 min
Finish with black pepper and cilantro.
Open the pan, check that the chicken is cooked through, and simmer uncovered for 2-3 minutes if you want a thicker gravy. Sprinkle the remaining crushed black pepper and chopped cilantro over the curry.
- serve
Serve hot.
Serve Murgh Kali Mirch hot with roti, naan, or plain rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Crush the black pepper coarse, not powder-fine, so the curry gets a bold bite without turning muddy.
- 2Let the onions turn light golden only; deeply browned onions can overpower the clean pepper flavor.
- 3Add the whisked yogurt little by little on low heat and keep stirring to prevent the gravy from splitting.
- 4Bone-in chicken gives the gravy better body, so avoid swapping to boneless unless you reduce the simmer time.
- 5If the gravy tastes too sharp at first, rest it for 5 minutes off the heat; the pepper mellows as it settles.
- 6For reheating, warm gently over low heat with a splash of hot water so the yogurt gravy stays smooth.
Adapt it for your goals.
Boneless
Use boneless chicken thigh pieces for quicker cooking and easier serving; simmer for less time so the meat stays juicy.
low oilLow-oil
Reduce the oil slightly and use only a little ghee for tempering if you want a lighter curry with the same pepper-forward profile.
extra pepperyExtra-peppery
Add a little more freshly cracked black pepper at the end for a sharper restaurant-style finish and stronger kali mirch character.
milderMilder
Cut back the slit green chilies and finishing pepper if you want the dish aromatic and warming rather than aggressively hot.
Why this is on our healthy list.
Protein-Rich Main Dish
Chicken makes this curry filling and satisfying, helping turn it into a substantial meal with roti or rice.
Balanced Richness
Yogurt gives the gravy creaminess and tang without relying on heavy cream, keeping the texture rich but not overly heavy.
Digestive Spice Support
Ginger, garlic, cumin, cloves, and black pepper add flavor depth while traditionally supporting digestion in spiced savory dishes.
Frequently asked questions
This usually happens if the heat is too high or the yogurt is added too quickly. Add well-whisked yogurt gradually on low heat while stirring constantly.
