Chicken Kali Mirch or Hyderabadi Kali Mirch Chicken is prepared with Cashew nut, cream, honey and is best enjoyed with Indian bread like Laccha Paratha. This dish has a typical creamy taste because of the use of yogurt. The fusion of black pepper with yogurt and other Indian spices makes Chicken Kali Mirch recipe a favorite of all. It is to be noted that this is also called Murg Kali Mirch in some parts of the country. This is one of the best Indian Chicken recipes of all time. You might also love to know the Aromatic Chettinad Chicken Recipe, Chicken Korma Recipe, Chicken Jalfrezi Recipe.
This is my personal recipe, and it has not been copied from any website.
picture courtesy of Subhasree Saha
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How to make Chicken Kali Mirch Step By Step
Get ready to prepare the most creamy and delicious Indian Chicken curry recipe
Preparation Time: 10 Minutes
Cooking Time: 1hour
Total Time: 1 hour 10 minutes
Serving: 4
Calories: 346 Kcal
Chicken Kali Mirch Ingredients:
1st Step - Collect the essentials
- 1 Lb or ½ Kg Chicken (boneless)
- ¾ tsp pepper
- ¼ cup curd
- 2 tsp coriander powder
- salt as per taste
- 1-inch cinnamon or dalchini
- 1 tsp honey
- 1 tbsp Black Pepper Powder
- 1 tbsp Lemon Juice
- 1 tbsp Kasuri Methi
- 1 tbsp whole black pepper (roughly grounded)
- ¼ cup fresh cream
- ½ tsp Garam Masala Powder
- 2 Green Chilies
- 10-12 Cashew Nuts
- 3 tbsp vegetable oil
Authentic Chicken Kali Mirch Recipe Step by Step:
- Take some water in a pan (4 cups)
- Add onion, green chilies, cashew and allow it to boil for at least 5 minutes
- Next, remove it from the stove and cool it down
- Blend these three ingredients into a smooth paste.
- Again, put a pan on the stove.
- Heat some oil in it.
- Once the oil is a little hot, Put in cloves, cardamom, and cinnamon into the pan
- Now, add the onion paste and fry it until it gets translucent (not less than 8-10 minutes on medium flame)
- Next, add ginger garlic paste and stir it continuously for at least 2 minutes
- Now, put in the chicken and fry on high heat for at least 8 minutes.
- Now put in the curd/yogurt and keep stirring continuously for at least 5 minutes
- Now add in coriander powder, cumin powder, and salt and cook for another 5 minutes
- Now put in ½ cup of water along with powdered black pepper and cook it nicely
- When you see oil oozing out from the sides you'll know its done
- You can add more water according to the consistency of the gravy you need.
- Squeeze fresh lemon, some honey, some crushed fenugreek leaves and roughly ground black pepper powder.
- No put in a little amount of fresh cream
- Serve it hot after garnishing with some fresh coriander leaves
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Happy Cooking to You!!