Indian
North Indian
Chicken
Intermediate
For 4 people

Murgh Kali Mirch: Spicy Black Pepper Chicken Curry


Murgh Kali Mirch is a spicy, creamy chicken curry from the dhaba-style restaurants of Punjab. Bone-in chicken thighs are marinated in yoghurt and crushed black pepper, then simmered in a rich gravy made from fried onions, garlic, ginger, cashews and whole spices. A generous dose of black pepper lends this curry its signature fiery kick, balanced by the creaminess of yoghurt. Pair it with butter naan or jeera rice for a satisfying meal.

 

  • Chicken (medium-sized pieces, boneless)

    500 g
  • Black peppercorns

    2 tbsp
  • Lemon juice

    1 tbsp
  • Salt

    1.5 tsp, divided
  • Thick yoghurt

    1/2 cup
  • Refined or vegetable oil

    2 tbsp
  • Butter

    1 tbsp
  • Bay leaf

    1
  • Green cardamom pods

    4
  • Cinnamon stick

    1-inch piece
  • Cloves

    2
  • Onion (large, sliced)

    1
  • Garlic cloves (whole)

    8-10
  • Ginger (sliced)

    1-inch piece
  • Green chillies (slit)

    2
  • Cashew nuts

    12
  • Sunrise Dhania Powder

    1 tbsp
  • Sunrise Jeera Powder

    1 tsp
  • Sugar

    1 tsp
  • Fresh cream

    1/4 cup
  • Coriander stems (chopped)

    For garnish

Sunrise tip:  Reserve 1 tsp of the crushed black pepper to sprinkle on top as garnish while serving. This elevates the flavour of the dish.

 

Steps

 

Step 1: Dry-roast and crush black pepper

Time: 5 minutes

In a dry pan on medium heat, toast the black peppercorns for 2-3 minutes until fragrant. Let cool slightly, then coarsely crush using a mortar and pestle and set aside.


Step 2: Marinate the chicken

  • Time: 5 minutes (30 minutes-1 hour resting time)

  • In a large bowl, add the chicken pieces, lemon juice, 1 tsp crushed black pepper, and 1/2 tsp salt. Mix well to coat the chicken evenly. Cover and refrigerate for 30 minutes to 1 hour

     

Step 3: Fry the aromatics

  • Time: 5 minutes

  • Heat oil in a heavy-bottomed pan. Add the sliced onions, garlic cloves, ginger, green chillies, and cashews. Fry on medium heat for 3-5 minutes until the onions turn golden brown. Remove from heat and let cool. Then grind to a smooth paste along with some yoghurt.

     

Step 4: Temper whole spices

  • Time: 3 minutes

  • In the same pan, melt the butter along with 1 tbsp oil. Once hot, add the bay leaf, cardamom pods, cinnamon stick, and cloves. Let the spices sizzle for 30 seconds.

     

Step 5: Sear the marinated chicken

  • Time: 5 minutes

  • Add the marinated chicken pieces to the pan. Let them cook for 4-5 minutes, stirring occasionally, until they start to brown.

     

Step 6: Add ground spices

  • Time: 5 minutes

  • Reduce heat to medium. Stir in the Sunrise Dhania Powder, Sunrise Jeera Powder, and 1/2 tsp salt. Cook for 2-3 minutes, until the raw smell of the spices has mellowed.

     

Step 7: Simmer the curry

  • Time: 10 minutes

  • Pour in the ground paste of fried onions and yoghurt. Add sugar, salt, and the remaining crushed black pepper. Mix well. Cook on a medium flame till the oil starts to separate on the sides.

     

Step 8: Finish and serve

  • Time: 2 minutes

  • Remove from heat. Swirl in the fresh cream and garnish with chopped coriander stems. Serve hot with naan or rice.

     

 

Goes Best With

 

  • Side Dish: Butter naan, Jeera rice

  • Accompaniment: Sliced onions, Lemon wedges