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Photo of MURGH KALI MIRCH by Farrukh Shadab at BetterButter


Farrukh Shadab
0 minutes
Prep Time
40 minutes
Cook Time
4 People
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Murgh Kali Mirch is a flavourful delicacy of Chicken cooked in black pepper and yogurt based gravy. Murgh Kali Mirch is truly easy to cook dish and it can be prepared in minimum time when guests are expected. This peppery chicken curry couples up superbly with nan or lachcha paratha and zafrani pulao but also with chapatis or phulkas too. So here’s how I did mine…

Recipe Tags

  • Non-veg
  • Dinner Party
  • Indian
  • Sauteeing
  • Side Dishes

Ingredients Serving: 4

  1. 1 kg chicken on bone cut into pieces
  2. 1/2 tsp black pepper powder
  3. Juice of one lemon
  4. salt
  5. For Gravy:-
  6. 1 tsp shazeera ( caraway seeds)
  7. 6-7 cloves
  8. 5 green cardamom
  9. 1 bay leaf
  10. 2 nos medium onions finely chopped
  11. 3/4 tbsp black peppercorn freshly and coarsely crush
  12. 300 gm yogurt whisked well
  13. 1 tbsp garlic paste
  14. 1 tbsp ginger paste
  15. 1 tsp coriander powder
  16. 1 tsp garam masala powder
  17. 2-3 green chilies slit (you may adjust accordingly)
  18. 3 tbsp cream
  19. 1 tsp kasuri methi ( dried fenugreek leaves)
  20. 1 tsp of sugar
  21. 3 tbsp oil
  22. 3 tbsp ghee
  23. salt to taste


  1. Marinate chicken with the ingredients mentioned under marination, cover and refrigerate for 30 minutes.
  2. In a heavy bottom pan or handi, heat oil, add marinated chicken pieces, fry on high heat until they are nicely seared and light golden brown. Take the fried chicken out and reserve
  3. In the same handi, add ghee. Add shazeera, bay leaf, green cardamom, and cloves, fry for few seconds
  4. Add chopped onions and fry until soft and translucent. Add ginger and garlic paste, sautè for few minutes. Add whisked yoghurt and stir until blended well.
  5. Add coriander powder, green chili slit, coarsely crushed peppercorn, salt and fried chicken, mix well. Cover and cook until chicken is just tender. Adjust the consistency of the gravy if required. Add cream, sugar, kasuri methi and cook for
  6. Take it off the heat. Dish out and serve hot with lachcha paratha or phulkas or nan or pulao of your choice.

Reviews (3)  

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Atyah Meerza
Atyah Meerza   Jan-22-2018

It came out very delicious and creamy and loved the aromatic smell of herbs....

Sonam Mehta
Sonam Mehta   Dec-08-2017

Gud recipe

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