Murgh Kali Mirch
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
5 steps. 35 minutes total.
- 1
Step 1
- a.Prepare Paste and Marinate Chicken
- b.Soak the cashews in 1/2 cup of hot water for at least 15 minutes to soften them.
- c.In a mixing bowl, combine the chicken pieces, whisked curd, ginger-garlic paste, 1 tsp of the coarsely ground black pepper, and 0.5 tsp of salt. Mix thoroughly to coat the chicken. Set aside to marinate for 20-30 minutes.
- d.Drain the soaked cashews. In a blender, combine the cashews, chopped onions, and green chilies. Blend into a very smooth paste, adding a few tablespoons of water if necessary to facilitate grinding.
- 2
Step 2
- a.Sauté Aromatics and Sear Chicken
- b.Heat ghee in a heavy-bottomed pan or kadai over medium heat.
- c.Add the whole spices: cinnamon stick, cloves, and green cardamom pods. Sauté for 30-40 seconds until they become fragrant.
- d.Add the marinated chicken pieces to the pan, reserving the leftover marinade. Sear the chicken for 4-5 minutes, turning occasionally, until it's lightly golden on all sides. This step locks in the juices.
- 3
Step 3
- a.Build the White Gravy
- b.Add the prepared onion-cashew paste to the pan with the chicken. Sauté for 6-8 minutes on medium-low heat, stirring frequently, until the raw smell of the onions disappears and the paste starts to leave the sides of the pan.
- c.Pour in the reserved marinade and cook for another 2 minutes, stirring continuously.
- d.Add 1 cup of warm water, the remaining 0.75 tsp of salt, and the remaining 1.5 tsp of black pepper. Stir well to combine everything.
- 4
Step 4
- a.Simmer and Finish
- b.Bring the gravy to a gentle simmer. Reduce the heat to low, cover the pan, and cook for 15-20 minutes, or until the chicken is tender and cooked through and the gravy has thickened.
- c.Turn off the heat. Wait for 1 minute, then gently stir in the fresh cream, crushed kasuri methi, and garam masala. Mixing off the heat prevents the cream from splitting.
- d.Let the curry rest for 5 minutes to allow the flavors to meld together.
- 5
Step 5
- a.Garnish and Serve
- b.Garnish with freshly chopped coriander leaves.
- c.Serve hot with naan, roti, or jeera rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor, always use freshly cracked black pepper. Pre-ground pepper lacks the same pungent aroma.
- 2To maintain the signature white color of the gravy, do not brown the onions when making the paste. Just blend them raw.
- 3Searing the chicken before adding it to the gravy is a crucial step to keep it moist and succulent.
- 4Always add the cream at the end with the heat turned off to prevent it from curdling and ensure a smooth, creamy texture.
- 5Using chicken thighs (boneless or bone-in) will result in a more flavorful and tender curry compared to chicken breast.
- 6If the gravy becomes too thick while simmering, you can adjust the consistency by adding a splash of warm water or milk.
Adapt it for your goals.
Spicier Version
Increase the amount of black pepper to 3 tsp and add 1-2 more slit green chilies for a fiery kick.
Nut FreeNut-Free
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.
Lighter VersionLighter Version
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.
Why this is on our healthy list.
Excellent Source of Protein
Chicken is a high-quality lean protein essential for muscle repair, growth, and overall body function.
Boosts Digestion
Black pepper contains piperine, which enhances digestive enzyme secretion, while the probiotics in curd support a healthy gut microbiome.
Rich in Healthy Fats
Cashews and ghee provide monounsaturated fats and essential fatty acids that are beneficial for heart health and brain function.
Frequently asked questions
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.