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Black Pepper Chicken Curry (Kali Mirch Murgh)

5/5
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!
Murgh Kali Mirch Recipe | How To Make Black Pepper Chicken Curry Recipe | How To Make Chicken Kali Mirch Recipe | Kali Mirch Chicken Masala Recipe | Chicken Karahi Recipe | How To Make Chicken Curry | Black Pepper Chicken Recipe | Kali Mirch Chicken Recipe | Black Pepper Chicken Karahi Recipe | Murgh Kali Mirch Recipe | Chicken Handi Recipe

Bored of the same old chicken curry recipe every week? 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.

Now if you’re Pakistani then you probably have a very high tolerance for spice. Literally everything in our household is spiced up, from the classic recipes of macaroni cheese to lasagne to pasta. We cannot eat unless we dash in a bucket load of spice. However obviously spice all the time will take its toll on you, so this black pepper chicken curry or kali mirch murgh is here to change that.

This kali mirch murgh curry is my take on how to take some black pepper chicken and turn it into a curry. Turns out it is an actual thing, but I am going to pretend I came up with the idea. I know technically black pepper counts as a spice, but never mind. Not sure if salt does. I have no idea what salt is even classed as.

I originally made this recipe for my mum and myself. My mum cannot handle spice and I am not supposed to be eating spicy food. If you’re the same, then this chicken curry is for you. I personally love it. Even without the addition of spices this chicken curry recipe taste delicious. The onion masala gravy tastes so good as well. You could add some tomatoes as well, but it’s up to you.

In all of my curry recipes I only ever use fresh garlic and ginger. My mum forbids me from using the paste versions. However, if you want to you can use ginger paste and garlic paste. In this recipe you can replace the garlic cloves with 1 teaspoon of garlic paste.

This black pepper chicken curry, otherwise known as kali mirch murgh, is perfect for curry lovers that want a little bit less spice in their life.

 

Murgh Kali Mirch Recipe | How To Make Black Pepper Chicken Curry Recipe | How To Make Chicken Kali Mirch Recipe | Kali Mirch Chicken Masala Recipe | Chicken Karahi Recipe | How To Make Chicken Curry | Black Pepper Chicken Recipe | Kali Mirch Chicken Recipe | Black Pepper Chicken Karahi Recipe | Murgh Kali Mirch Recipe | Chicken Handi Recipe

Kali Mirch Murgh

by Sadia Halimah Aziz
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!
Prep Time 5 mins
Cook Time 50 mins
Total Time 55 mins
Course Main Course
Cuisine Pakistani/Indian
Servings 4 servings
Calories 644

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

Keyword chicken, curries, dinner

Sadia Halimah Aziz

The Aziz Kitchen | Food Blogger

I’m Sadia, the person behind The Aziz Kitchen. A 20-and-some year-old Muslim aspiring doctor and writer who loves to experiment with cooking, baking and all things food. On this blog you will find my favourite, delicious, family-friendly recipes.

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