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Tender chicken pieces simmered in a creamy, luscious white gravy dominated by the pungent warmth of freshly cracked black pepper. A rich and aromatic Mughlai classic that's surprisingly easy to make at home.
For 4 servings
Prepare Paste and Marinate Chicken
Sauté Aromatics and Sear Chicken
Build the White Gravy
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Tender chicken pieces simmered in a creamy, luscious white gravy dominated by the pungent warmth of freshly cracked black pepper. A rich and aromatic Mughlai classic that's surprisingly easy to make at home.
This mughlai recipe takes 55 minutes to prepare and yields 4 servings. At 395.58 calories per serving with 32.98g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Simmer and Finish
Garnish and Serve
Increase the amount of black pepper to 3 tsp and add 1-2 more slit green chilies for a fiery kick.
Replace cashews with 2 tablespoons of melon seeds (magaz) or poppy seeds (khus khus) soaked and ground into a paste to achieve a similar creamy texture.
Substitute fresh cream with an equal amount of milk or evaporated milk for a lower-fat gravy. You can also use chicken breast instead of thigh.
Chicken is a high-quality lean protein essential for muscle repair, growth, and overall body function.
Black pepper contains piperine, which enhances digestive enzyme secretion, while the probiotics in curd support a healthy gut microbiome.
Cashews and ghee provide monounsaturated fats and essential fatty acids that are beneficial for heart health and brain function.
Murgh Kali Mirch can be part of a balanced diet. It's rich in protein from chicken and contains healthy fats from cashews and ghee. However, it is also high in calories and fat due to the cream and ghee, so it's best enjoyed in moderation. For a healthier version, you can reduce the amount of ghee and use milk instead of cream.
One serving of this Murgh Kali Mirch recipe contains approximately 450-500 calories, depending on the exact ingredients used, such as the fat content of the curd and cream, and the type of chicken cut.
Yes, you can. For a nut-free version, substitute the cashews with 2 tablespoons of soaked melon seeds (magaz) or poppy seeds (khus khus). This will provide a similar creamy consistency to the gravy.
For an extra smooth, restaurant-style gravy, strain the onion-cashew paste through a fine-mesh sieve before adding it to the pan. This will remove any fibrous bits from the onions.
Store leftover Murgh Kali Mirch in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in a pan over low heat. Avoid microwaving on high, as it can cause the cream-based gravy to split. You may need to add a splash of milk or water to adjust the consistency.