Meal Prep · Indian
Chicken Kali Mirch
A creamy, peppery Indian chicken curry known for its rich flavor and aromatic spices.
Ingredients
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Step-by-step- Marinate the chicken: In a bowl, combine chicken pieces with yogurt, ginger-garlic paste, salt, and turmeric powder. Mix well and let it marinate for at least 30 minutes, or preferably 2 hours in the refrigerator.
- Sauté aromatics: Heat ghee or oil in a heavy-bottomed pan or kadai over medium heat. Add the finely chopped onions and sauté until they turn light golden brown, about 8-10 minutes.
- Cook chicken: Add the marinated chicken to the pan. Increase heat to medium-high and cook, stirring occasionally, until the chicken pieces are sealed and lightly browned on all sides, about 7-8 minutes.
- Add spices and cream: Reduce heat to low. Stir in the freshly crushed black pepper and slit green chilies. Cook for 2 minutes. Then add the cashew paste and fresh cream, mixing well to combine.
- Simmer: Cover the pan and let the curry simmer on low heat for 10-15 minutes, or until the chicken is tender and cooked through, and the gravy has thickened to your desired consistency. Stir occasionally to prevent sticking.
- Finish and garnish: Stir in the garam masala. Taste and adjust salt if needed. Garnish with fresh chopped coriander leaves before serving.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 450 kcal |
| Protein | 35 g |
| Fat | 30 g |
| Carbohydrates | 15 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store cooled Chicken Kali Mirch in an airtight container in the refrigerator.
Freezer Up to 2 months
Freeze cooled curry in freezer-safe containers or bags. Thaw overnight in the refrigerator before reheating.
Reheat Stovetop/Microwave
Reheat gently on the stovetop over low heat, adding a splash of water or milk if needed to loosen the gravy. Alternatively, microwave in short bursts, stirring in between, until heated through.
Chef’s Corner
- For the best flavor, always use freshly crushed black pepper instead of pre-ground pepper. A mortar and pestle work perfectly.
- Marinating the chicken for a longer duration (up to 4 hours) helps tenderize the meat and infuse it with more flavor.
- Adjust the amount of green chilies and black pepper to control the spice level. For a richer, creamier texture, you can add a tablespoon of blanched almond paste along with the cashews.
