An irresistible aromatic Pakistani black pepper chicken curry with a creamy yoghurt masala.Bored of the same old chicken curry recipe? This chicken kali mirch recipe is an irresistible aromatic Pakistani black pepper chicken curry with a creamy yoghurt masala.

A twist on traditional curry recipes this murgh kali mirch is the perfect recipe for tonnes of flavour without the heat. Serve with chapatti and enjoy!With this new black pepper chicken curry recipe, you can switch up the taste and flavour to help keep everyone happy.

This chicken kali mirch curry is a black pepper chicken curry. A luscious rich chicken soaked in a creamy gravy masala. An ideal twist on a chicken curry. This kali mirch chicken curry is ready to prepare with simply pantry spices, perfect if you have never cooked a curry before. Inviting and irresistible, succulent chicken pieces in a thick gravy sauce pair amazingly with homemade naan bread.

Kali Mirch Murgh

This chicken kali mirch recipe is an irresistible aromatic Pakistani black pepper chicken curry with a creamy yoghurt masala. A twist on traditional curry recipes this murgh kali mirch is the perfect recipe for tonnes of flavour without the heat.

5 from 2 votes

Sadia Halimah Aziz

Print Pin Rate

Prep Time: 5 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 55 minutes minutes

Servings: 4 servings

Calories: 644kcal

Ingredients

• 2 tbsp Vegetable Oil
• 500 g Chicken
• 1 Onion/Pyaz finely diced
• 5 Garlic Cloves/Lehsan chopped
• 1 inch Ginger/Adrak crushed
• 150 g Yoghurt/Dahi
• 1 tsp Salt/Namak
• 1 tsp Black Pepper/Kali Mirch Powder
• 1 tsp Garam Masala
• 1 tsp Dried Fenugreek Leaves/Methi
• 2 Green Chillies/Hari Mirch
• Coriander/Dhaniyaa finely chopped

Instructions

• In a large pot heat up the vegetable oil on medium heat until hot
• Add the finely diced onions and the salt then cook for 3-4 minutes until the onions are slightly softened – adding the salt with the onions helps to bring the moisture out of the onion to allow them to cook down and brown more evenly without burning the onions
• Add the chopped garlic cloves and crushed ginger then cook for 2-3 minutes
• Add the chicken then cook for 4-6 minutes until the colour of the chicken changes before covering with a lid and cooking for 15-20 minutes – be sure to check every few minutes and stir to prevent any sticking to the pan
• Add the black pepper and garam masala then cook for 3-4 minutes adding a few tablespoons of water to prevent burning
• Add the yoghurt then stir immediately to prevent curdling and cook for 4-5 minutes
• Add the finely chopped green chilies and dried fenugreek leaves then cook for another 2-3 minutes
• Add the finely chopped coriander then cook for 1-2 minutes
• Your black pepper chicken curry is ready!

Video

Nutrition

Calories: 644kcal