Quick & Easy Kali Mirch Chicken Karahi

Kali Mirch Chicken Karahi

A super quick, Pakistani-style curry in which boneless pieces of chicken are cooked in a black pepper sauce. 

Kali Mirch Chicken Karahi

My Dad makes some amazing dishes and one of them is his Kali Mirch Karahi. Away from him, I always miss this and his finger-licking saag. I have never even tried to master the saag but I did manage to get my Kali Mirch Karahi pretty close to his.

This is one of the easiest and also the healthiest of dinnertime curries in my opinion. The best part, there is no chopping involved except where you might have to cut the chicken if you are using boneless breast fillets like me. You can always use karahi cut chicken too. This dish is full of flavour and spice yet gets ready within 30 minutes with minimum of effort.

As I mentioned, it is also quite healthy since it does not require tons of oil. I only use one fourth cup of vegetable oil and sometimes even replace it with olive oil. It is also important to use freshly grounded black pepper for that nice kick. I find black pepper powder in larger amount also tends to darken the colour of this karahi.

Kali Mirch Chicken Karahi

Now for the this no-fuss recipe which requires absolutely no skill to cook.

  • 1/2 kg boneless chicken (cut in cubes)
  • 1/2 cup yogurt
  • 1 tsp ginger garlic paste
  • 1 1/2 tsp freshly grounded black pepper
  • 1/4 tsp black pepper powder
  • 3/4 tsp salt
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 4 tbsp oil
  1.  In a heated pan add the oil and chicken along with ginger garlic paste.
  2. When chicken changes colour and salt and black pepper.
  3. On high heat, stir fry the chicken.
  4. Then pour in the yogurt and cook it.
  5. Then add cumin and coriander powder. Mix.
  6. Put in 1/4 cup water and leave on dam for 5-10 minutes.
  7. When done, add chopped cilantro on top.
  8. Serve with roti or boiled rice.
If you have any questions feel free to ask in the comments. And happy eating!

kali mirch chicken karahi