Kali Mirch Chicken, also known as Chicken Kali Mirch or Black Pepper Chicken Curry, is a rich, creamy Pakistani dish with a smooth yogurt-based gravy flavored with freshly ground black pepper. Unlike tomato-heavy curries, this recipe relies on yogurt, cream (optional), and onions for its base, letting the aroma of black pepper dominate. It’s simple, quick, and a perfect main dish to serve with naan or rice.
Ingredients Composition of Chicken Kali Mirch
The essence of Kali Mirch Chicken lies in freshly ground black pepper, which gives warmth and a gentle kick without overpowering heat. Bone-in chicken is used for depth of flavor, while onions and yogurt create a creamy base. Ginger-garlic paste gives a strong foundation, while green chilies add fragrance. Ghee (or oil) makes the curry rich, and cream is sometimes added at the end for a restaurant-style finish. Garnishes like julienned ginger and coriander brighten the dish.
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Equipment Needed of Chicken Kali Mirch
You’ll need a heavy-bottomed karahi or pan to prevent yogurt and spices from burning. A sharp knife and chopping board for prepping onions, ginger, and chicken. A grinder or mortar and pestle to grind fresh black pepper. A spatula or wooden spoon for stirring, and a lid for simmering the chicken gently. If baking naan or paratha alongside, a rolling pin and tava/griddle come in handy.
Preparation of Chicken Kali Mirch
Wash chicken thoroughly and cut into medium-sized pieces. Thinly slice onions so they cook down evenly. Whisk yogurt until smooth to prevent curdling. Grind black pepper fresh for maximum flavor. Slit green chilies or chop finely depending on spice tolerance. Prepare ginger-garlic paste fresh if possible. Chop coriander leaves and julienne ginger for garnish. Keep all spices measured and ready before starting, as this dish cooks quickly once the base is ready.
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Cooking Time Table of Chicken Kali Mirch
| Step | Time Needed | Details |
| Ingredient Prep | 15 minutes | Cutting, whisking, grinding spices |
| Frying Onions | 8–10 minutes | Until golden brown |
| Cooking Chicken | 12–15 minutes | Sear until sealed and partly cooked |
| Adding Yogurt & Spices | 7–8 minutes | Cook until gravy thickens and oil separates |
| Simmering | 5–7 minutes | Covered, until chicken tender |
| Garnishing | 2–3 minutes | Add ginger, coriander, and green chilies |
Total cooking time: about 45 minutes from start to finish.
How to Cook Chicken Kali Mirch
Heat ghee/oil in a heavy pan or karahi. Add sliced onions and fry until golden brown.
Add ginger-garlic paste and sauté until fragrant.
Add chicken pieces and cook on high heat until they change color and slightly brown.
Lower the flame, add whisked yogurt, salt, and half of the ground black pepper. Stir continuously to prevent yogurt from splitting.
Cover and cook on medium flame until chicken is tender and oil separates from the gravy.
Add the remaining black pepper, slit green chilies, and a splash of cream if desired. Cook uncovered for a few more minutes.
Garnish with coriander leaves and julienned ginger. Serve hot.
Serving Recommendations of Chicken Kali Mirch
Best paired with naan, paratha, or chapatti.
Serve with jeera rice or plain basmati rice for a comforting meal.
Add sides like onion salad, lemon wedges, and raita to balance spice.
Present in a karahi or handi for authentic restaurant-style vibes.
Comparison Table
| Style | What’s Different? | Taste & Texture |
| Classic Kali Mirch Chicken | Yogurt & onion base, no tomatoes | Creamy, peppery, warm |
| Creamy Restaurant Style | Extra cream & butter added | Rich, silky, mild |
| Dry Kali Mirch Chicken | Gravy reduced completely | Smoky, pepper-dominant |
| Green Chili Kali Mirch | More green chilies, less cream | Spicier, rustic flavor |
Choose creamy for indulgence, dry for a spicier rustic twist.
Tips & Variations
Always use freshly ground black pepper for best aroma.
Bone-in chicken gives a deeper flavor, but boneless cooks faster.
To make it richer, add 2 tbsp cream or butter at the end.
For spicier versions, increase black pepper or green chilies.
Avoid adding too much water – the gravy should stay semi-thick.
To give it a dhaba-style touch, add a charcoal smoke (dhungar method) at the end.
Ingredient Table for Kali Mirch Chicken
| Ingredient | Amount | Purpose / Tip |
| Chicken (bone-in) | 1 kg (2.2 lbs) | Juicy and flavorful |
| Onions (sliced) | 2 medium | Golden base for gravy |
| Yogurt (whisked) | ½ cup | Creamy texture |
| Ginger-Garlic Paste | 2 tbsp | Strong base aroma |
| Black Pepper (fresh ground) | 2–3 tsp | Main spice flavor |
| Green Chilies | 3–4 (slit) | Fragrance and heat |
| Cream (optional) | 2 tbsp | Restaurant-style richness |
| Ghee or Oil | ½ cup | Cooking medium |
| Salt | To taste | Flavor balance |
| Fresh Coriander | Handful | Garnish |
| Julienned Ginger | 1 tbsp | Fresh garnish |
📌 Black pepper should dominate — don’t overshadow it with too many other spices.
FAQ’s
Q: Can I use boneless chicken?
Yes, but reduce cooking time since boneless cooks faster and can dry out.
Q: Why does yogurt split sometimes?
If the flame is too high, yogurt curdles. Always whisk it well and add on low-medium heat while stirring.
Q: Can I make it without onions?
Yes, some recipes skip onions for a lighter version. Yogurt and pepper remain the base.
Q: Can it be made ahead?
Yes, refrigerate for up to 2 days. Reheat on low flame, adding a splash of water if gravy thickens.
Q: Is cream necessary?
No, it’s optional. Cream gives a restaurant-style richness, but traditional Kali Mirch Chicken often uses just yogurt.
Conclusion
Kali Mirch Chicken is a Pakistani classic that’s both simple and elegant. With its creamy base, fresh black pepper kick, and fragrant garnishes, it’s a dish that feels homely yet luxurious. Whether served with naan at a family dinner or presented dhaba-style with parathas, this curry is guaranteed to impress.
