Chicken Kali Mirch


I am black on the outside, clad in a wrinkled cover,

Yet within I bear a burning marrow.

I season delicacies, the banquets of kings, and the luxuries of the table,

Both the sauces and the tenderized meats of the kitchen.

But you will find in me no quality of any worth,

Unless your bowels have been rattled by my gleaming marrow

A riddle authored by Saint Aldhelm, a 7th-century Bishop of Sherborne, sheds some light on black pepper’s role in England at that time


Chicken Kali Mirch (pepper chicken) is a very popular recipe. Tender chicken dipped in yogurt-cashew gravy makes this dish finger licking tasty. There are many ways to cook pepper chicken; however the key ingredient is pepper in all the cases. This leads to a fiery zest to the dish.

I have experimented with many ways. I found this one to be the easiest. One can never go wrong.


Black pepper is the world’s most traded spice and is one of the most common spices added to cuisines around the world.


Ingredients for gravy


Large Onions



Washed and chopped

Green Chilly



Washed and chopped



1/2 inch piece

Peeled and Julienne

Cashew nuts paste


1 cup

Cashew 1 cup,1 onion

Pepper powder

Kali mirch

1 teaspoon

We can take seeds and coarsely grind them as well.

Cumin Powder


1/2 teaspoon


Garam masala powder


1/2 teaspoon


Dried Fenugreek leaves

Kasoori methi

1/2 teaspoon


Mint Leaves


2 teaspoon


Coriander leaves


2 teaspoon

Washed and chopped


We may take dhaniya powder as well



4 table spoon

I use vegetable oil or mustard oil.

Boiled Water


Around 300ml



Ingredients to marinate the chicken

Chicken (Washed)


½ kgs

Ginger- garlic paste


2 to 3 teaspoon



200 to 300 gms

Cumin Powder


1/2 teaspoon

Garam masala powder


1/2 teaspoon



1/2 teaspoon. Not more than 1 teaspoon

Pepper powder coarsely ground


1/2 teaspoon


  1. In a large bowl, add all the items mentioned in the above table.
  2. Using your fingers, apply the paste all over the chicken.
  3. Keep it aside for around 1 to 5 hours (The longer the better)

Cashew Nut paste

  1. Boil onions, cashew in water for around 10 minutes.
  2. After cooling, remove the nuts from the water and puree in a blender to make a paste.

Prepare the Gravy

  1. Heat the oil in a wok over medium high heat
  2. Once the oil has heated up, add the ginger and green chillies.
  3. Sauté for a few seconds.
  4. Add onions and fry till they turn dark pink/golden brown.
  5. Add the cashew nut paste and let it cook for around 15 minutes on low heat
  6. Add the garam masala powder, black pepper powder, cumin powder, Dried Fenugreek leaves, the chopped mint and coriander leaves.
  7. Cook on low heat for 5 minutes
  8. Add the chicken and a cup of hot boiling water.
  9. Cover and Cook on medium heat for around 10 minutes. Keep on stirring every two minutes
  10. Enjoy. Serve with Roti or Naan or as a side dish with Dal Chawal

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