Chicken with Black Pepper (a.k.a. Kali Mirch Chicken) is a quick, flavorful dish widely loved in Pakistani households. Unlike heavy curries, this recipe highlights the warmth of freshly ground black pepper, creamy yet light gravy, and tender chicken. It’s simple, aromatic, and cooks in under 40 minutes — perfect for busy weeknights or a special dinner.
Ingredients Breakdown of Chicken with Black Pepper
The star spice here is black pepper, freshly ground for a bold kick. Bone-in chicken brings natural flavor and juiciness to the gravy, while onions and yogurt form the creamy base. Ginger-garlic paste gives aroma, while green chilies add a touch of heat. Ghee or oil is the cooking medium — ghee gives richness, while oil keeps it lighter. Garnishing with coriander and julienned ginger lifts freshness in every bite.
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Equipment Needed
You’ll need a heavy-bottomed pan or karahi to avoid burning the yogurt and onion mixture. A sharp knife and cutting board for prepping chicken and garnishes. A wooden spoon or spatula for sautéing, and a lid for simmering so chicken cooks tenderly. A spice grinder or mortar and pestle is useful to freshly grind black pepper. Serving in a traditional karahi or handi makes it feel restaurant-style.
Preparation of Chicken with Black Pepper
Wash and cut chicken into medium pieces. Slice onions thinly so they cook down quickly. Beat yogurt until smooth to avoid curdling. Grind black pepper fresh for maximum aroma. Slit or slice green chilies based on heat preference. Chop coriander and julienne ginger for garnish. Measure out all spices beforehand to ensure smooth cooking without overcooking the base.
Cooking Time Table
| Step | Time Needed | Details |
| Prep Ingredients | 15 minutes | Wash, cut, and measure everything |
| Fry Onions | 8–10 minutes | Golden brown for rich base |
| Cook Chicken | 12–15 minutes | Until sealed and half cooked |
| Add Yogurt + Spices | 7–8 minutes | Yogurt blends, gravy thickens |
| Final Simmer | 5 minutes | Gravy reduces, pepper flavor infuses |
| Garnish & Rest | 2–3 minutes | Fresh herbs and ginger on top |
The dish is ready in under 40 minutes, making it a quick Pakistani-style curry.
Cooking Instructions of Chicken with Black Pepper
Heat ghee/oil in a karahi and add sliced onions. Fry until golden brown. Add ginger-garlic paste and sauté briefly. Add chicken pieces, stir on medium-high flame until sealed and slightly browned. Now add beaten yogurt, salt, and half the ground black pepper. Stir continuously so yogurt doesn’t split. Cover and let chicken cook until tender, stirring occasionally. Once chicken is fully cooked, uncover and cook on high flame until gravy thickens and oil separates. Add remaining black pepper, slit green chilies, and fresh coriander. Garnish with julienned ginger and serve hot.
Serving Suggestions of Chicken with Black Pepper
Serve hot with tandoori naan, roti, or paratha.
Steamed basmati rice or zeera rice pair beautifully with the creamy gravy.
Offer sides like onion salad, lemon wedges, and yogurt raita.
For a restaurant-style experience, serve in a sizzling karahi with extra coriander on top.
Comparison Table of Chicken with Black Pepper
| Style | What’s Different? | Taste & Texture |
| Classic Black Pepper Chicken | Simple yogurt-onion base | Creamy, peppery, balanced heat |
| Creamy Kali Mirch Handi | Uses cream & butter | Rich, mild, silky smooth |
| Green Chili Kali Mirch | More green chilies, less yogurt | Spicy, sharp, rustic flavor |
| Dry Pepper Chicken | Gravy reduced completely | Smoky, pepper-dominant, stir-fry style |
Each variation depends on how much gravy, creaminess, and spice level you prefer.
Tips & Variations of Chicken with Black Pepper
Always grind pepper fresh — pre-ground loses aroma quickly.
Use bone-in chicken for authentic flavor.
For richer taste, add 2 tbsp cream at the end.
If you like spicier food, increase green chilies.
If yogurt is too sour, balance with a pinch of sugar.
For a smokier dhaba-style finish, add a charcoal smoke (dhungar method) at the end.
Avoid adding too much water — gravy should be semi-thick, not watery.
Ingredient Table for Chicken with Black Pepper
| Ingredient | Amount | Purpose / Tip |
| Chicken (bone-in) | 1 kg (2.2 lbs) | Juicy, flavorful base |
| Onions (sliced) | 2 medium | Golden fried for gravy |
| Yogurt (beaten) | ½ cup | Creamy, tangy base |
| Ginger-Garlic Paste | 2 tbsp | Aroma & depth |
| Black Pepper (freshly ground) | 2–3 tsp | Main spice, divided |
| Green Chilies | 3–4 (slit) | Heat & fragrance |
| Ghee or Oil | ½ cup | Cooking medium |
| Salt | To taste | Balances flavors |
| Fresh Coriander | Handful, chopped | Garnish |
| Julienned Ginger | 1 tbsp | Classic garnish |
The balance of black pepper and yogurt makes this dish unique compared to other chicken curries.
FAQ’s
Q: Can I use boneless chicken?
Yes, but reduce cooking time since boneless cooks faster.
Q: How to avoid yogurt splitting?
Keep flame medium and stir constantly when adding yogurt. Beaten, room-temperature yogurt works best.
Q: Can I make it less spicy?
Yes, reduce green chilies and use 1–2 tsp black pepper instead of 3.
Q: Can I add cream instead of yogurt?
Yes, cream makes it milder and richer, but yogurt is more traditional.
Q: Can it be made ahead?
Yes, store in fridge for up to 2 days and reheat gently, adding a splash of water if gravy thickens.
Conclusion
Chicken with Black Pepper is a quick, elegant Pakistani dish that balances heat and creaminess. With fresh black pepper, yogurt base, and simple spices, it creates a unique taste that’s both homely and restaurant-style. Perfect with naan or rice, it’s a must-try for anyone who loves bold yet balanced flavors.
