Chicken Kali Mirch Restaurant Style | Indian Style Pepper Chicken Curry
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 6 Servings
 
Ingredients
  • Chicken – 1 kg curry cut
For marinating chicken:
  • Cumin powder – 3 tsp
  • Coriander powder – 3 tsp
  • Salt – 1 tsp
  • Black pepper powder – ½ tsp
Other ingredients:
  • Cloves – 6
  • Cardamom – 4
  • Cinnamon – 2-inch stick
  • Onion – 4, large, cut into small chunks
  • Green chillies – 3, chopped
  • Cashew nuts – 20
  • Ginger-garlic paste – 2 tbsp
  • Curd/yogurt – ½ cup, beaten until smooth & lumpfree
  • Vegetable oil – 4 to 6 tbsp
  • Black pepper powder – 2 tsp
  • Whole black peppercorn – 1 tbsp
  • Fresh cream – ½ cup
  • Kasuri methi – 1 tsp
  • Sugar – 1 tsp
  • Garam masala – ½ tsp
  • Salt to taste
  • Juice of half a lemon
Instructions
  1. Wash the chicken thoroughly and drain out all the water. Take it in a mixing bowl and add cumin powder, coriander powder, salt and half a teaspoon of black pepper powder. Toss the chicken in the spices to coat each piece evenly. Leave it at room temperature until needed.
  2. Put onion, green chilies and cashew nuts in a saucepan and boil them in 4 cups of water for 10 minutes. After 10 minutes, fish them out using a slotted spoon and let them cool on a plate.
  3. Once the onion, chilies and cashews are completely cooled down, grind them in a blender to make a fine & smooth paste. Set it aside.
  4. Heat a heavy bottomed pan or kadai. Add the oil and let it become hot. Temper the hot oil with cloves, cardamom and cinnamon. Let them crackle and flavor the oil for 30 seconds.
  5. Add the onion-cashew paste and sauté for 8-10 minutes on medium heat. Add ginger & garlic paste and sauté for 2 minutes.
  6. Now add the marinated chicken and cook for about 20 minutes on medium-low heat or until the chicken pieces are nicely browned on all sides.
  7. Now lower the heat to minimum and add the beaten curd. Mix it well with chicken. Let the curd cook for 5 to 6 minutes or until oil starts to release from the chicken and most of the liquid is absorbed.
  8. Add two teaspoons of black pepper powder and give a good mix.
  9. Now add half a cup of water, mix & bring to boil, then cover the pan and cook on low flame till chicken is completely cooked; it would take about 15 to 20 minutes.
  10. After about 20 minutes, check the chicken for doneness. If cooked, add kasuri methi, sugar and a dash of coarsely crushed black pepper.
  11. Add fresh cream and sprinkle garam masala on top; give a final mix. Cook uncovered for a couple of minutes more until the gravy thickens. And your chicken kali mirch is ready to serve!
  12. Transfer it to a big serving bowl and squeeze the lemon juice on top. Enjoy it with roti or rice!
Recipe by Flavor Quotient at http://www.flavorquotient.com/2023/05/chicken-kali-mirch-restaurant-style/