Kali Mirch Chicken Recipe! has been a bit of a staple in my house since I moved to Nottingham a few months ago. We’ve started to prefer boneless chicken after moving here for a variety of reasons.
The most convincing argument is that it’s quick to repurpose into a sandwich filling, a wrap, or a quesadilla, making it ideal for on-the-go breakfasts, quick lunches, and overall making feeding the kids easier. This along with my Hariyali Chicken dish, are now regulars on my weekly supper menu! Kashmiri pulao
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What I like best about this dish is how quickly it comes together and how few ingredients it requires. All you require is:
- Boneless chicken
- a few spices — salt, black pepper, cumin, and coriander powder
- Garnish with fresh coriander and green chilies (optional!).
The ingredient list’s minimalism transfers into flavor simplicity as well – but not the type of simplicity that has your taste receptors begging for a dusting of chili powder and garam masala.
The black pepper is the prominent flavor in this dish. But, I mean, did I really have to say that? because, seriously, the name?!
In Pakistani cookery, black pepper is generally only a minor ingredient among a vast variety of spices. It seldom stands out in the spotlight on its own. The black pepper pretty much holds down the fort in the best manner possible in this Chicken Kali Mirch – all the other flavors sit back and let the black pepper shine. You’ll enjoy it. The flavors are powerful and mature, yet surprisingly light enough that some youngsters may like them as well! Kali Mirch Chicken Recipe!
Kali Mirch Chicken Recipe
- Begin by finely dicing an onion and placing it in a wok/karahi type dish with some oil. It’s critical to dice the onions as finely as possible since this helps them melt into the gravy faster. Because this meal cooks quickly, bigger bits of onion will not melt in time. Fry the onions until they get golden.
- Combine the garlic, chicken, and spices in a mixing bowl. Fry them until the chicken is no longer pink.
- Mix in the yogurt (full fat, ideally). Stir and sauté the entire mixture for 8-10 minutes, or until the liquid evaporates, the mixture thickens, and the oil begins to separate around the edges.
- Add half a cup of water and bring to a boil before covering and cooking on low for 20 minutes.
- Uncover and cook the chicken for a few minutes over medium-high heat, until the gravy thickens and looks glossy, and the oil begins to separate at the edges.
- Serve hot, garnished with fresh coriander and green chilies.
Is the chicken in Chicken Kali Mirch spicy?
This isn’t a hot curry, but the black pepper gives it a kick. It isn’t as pungent as the spiciness of red chili powder.
If you want the curry to be hot, add some green chilies when you’re adding the yogurt. Green chilies can be added whole, sliced, or minced into a paste.
I’d like to emphasize that you should not use red chili powder in this recipe. I tried this recipe once with about a third of a teaspoon of red chili powder, and my gosh, the way the yogurt took on the red color of the chili powder – it looked like boneless chicken karahi! It was a rich shade of crimson that looked lovely, but it wasn’t the type of color you’d expect from a Kali Mirch meal. To increase the spiciness, add extra black pepper or green chilies.
What type of chicken is ideal for Chicken Kali Mirch?
My personal favorite is boneless chicken thigh — it’s so juicy, soft, and flavorful! I used chicken breast in the photographs in the post, and it works just well; it’s just less juicy and firm than the thigh.
You may also use ground/minced chicken (keema) — I suggest thigh or a combination of breast and thigh for keema.
You may also use bone-in chicken — substitute 500g bone-in chicken for the 500g boneless chicken specified in this recipe.
How to Prevent Yogurt from Curling When Adding It In
This is such a typical issue — I’ve been there and genuinely sobbed over curdled yogurt. The two most successful ways I’ve found for preventing this are:
- Before adding the yogurt to the pan, vigorously whisk it. And I mean ferociously.
- This trick only works if you have lots of time — remove the pan from the heat, allow it to cool, and then add the yogurt while it’s just warm (not hot). Return the pan to the stove and gradually increase the heat. This is time-consuming, and I prefer the first option.
How do I prepare Chicken Kali Mirch?
My preferred method to eat it is with naan or roti. I also enjoy it in a sandwich, wrap, or paratha roll — because it has a very non-desi flavor, it also works well in salads and pasta – not that there’s anything wrong with a desi-flavored pasta AT ALL –
Kali Mirch Chicken Recipe
This delectable and simple meal comes together quickly and easily, but it packs a powerful flavor punch!
- In a wok/karahi type dish, heat the oil. Fry the finely sliced onions over medium to high heat until they begin to become golden.
- Combine the garlic, chicken, and spices in a mixing bowl. Fry everything until the chicken is no longer pink.
- Mix in the yogurt. Continue to sauté the mixture until the yogurt has condensed into a thick, jammy paste, it appears glossy, and the oil has separated around the borders.
- Add half a cup of water, bring to a boil, and then reduce to low heat for 20 minutes.
- When the timer goes off, uncover the curry and simmer for 5 minutes, or until the curry begins to appear glossy and the oil separates around the edges. You may either dry it out to your desired consistency or keep the gravy a bit thinner.
- Garnish with fresh coriander and green chilies before serving.
- Amount Per Serving
- Calories 320
- Calories from Fat 108
- % Daily Value *
- Total Fat 12g19%
- Saturated Fat 3g15%
- Cholesterol 108mg36%
- Sodium 156mg7%
- Total Carbohydrate 9g3%
- Dietary Fiber 2g8%
- Sugars 7g
- Protein 43g86%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.