Try this chicken kali mirch recipe, or contribute your own.
- Carbohydrate 8.2874753535694 g
- Cholesterol 125 mg
- Fat 26.0685863889568 g
- Fiber 2.58125769302871 g
- Protein 31.9213254868586 g
- Saturated Fat 7.45138877780632 g
- Serving Size 1 1 Serving (229g)
- Sodium 1292.01937500272 mg
- Sugar 5.70621766054068 g
- Trans Fat 2.42898405557458 g
- Calories 396 calories
Step-by-step
- Marinate the chicken with yogurt, salt, turmeric and ¼ tsp. pepper powder, set aside for about 20 minutes.
- Heat oil in a pan, add the dry spices and fry till they sizzle.
- Add mint leaves, fry till they turn crisp.
- Add onions and salt and fry them till they turn golden.
- Add ginger garlic paste and fry till the raw smell disappears.
- Add the marinated chicken, mix well. Cover and cook till the chicken releases moisture, this takes around 5 mins.
- Continue to cook on a medium flame, keep stirring for even cooking.
- When the chicken is fully cooked, add garam masala and rest of the pepper powder. Switch off now when it reaches a thick consistency like gravy.
- If you want to have a dry chicken, fry on high flame constantly flipping the chicken pieces for even caramelisation. This takes around 5 mins. Take care not to burn
- Serve hot with rice, roti or pulav or biryani.
Coarse black pepper dominates the aroma, mingling with warm cardamom and cinnamon against a rich, opaque yogurt sauce. Chicken kali mirch relies on a heavy-bottomed pan to build the foundational onion base without scorching the aromatics. Whole spices must bloom in hot oil until fragrant before any moisture enters the vessel.
Preventing Curdling and Managing Pepper Heat
Yogurt breaks easily under high heat. Whisk the yogurt thoroughly with the turmeric and a portion of the crushed pepper before combining it with the raw protein. Maintain a medium flame once the marinated chicken goes into the pan, allowing the meat to release its natural juices gradually over five minutes. If the sauce begins to separate into oil and solids, reduce the heat immediately and stir vigorously to reintegrate the emulsion. Crush whole peppercorns just before cooking rather than using stale pre-ground powder to achieve the signature sharp bite without bitterness.
- Freezing cooked yogurt sauces alters their texture permanently, causing the dairy to grain upon thawing.
- Store leftovers in an airtight container in the refrigerator for up to three days.
- Reheat portions gently on the stovetop over low heat, adding a tablespoon of water to loosen the thickened gravy.
