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Chicken Kali Mirch served in a black bowl with a side of roti, fresh cilantro, and a marble black pepper grinder in the background.

Chicken Kali Mirch

Qashang
Chicken Kali Mirch is a quick and easy Pakistani curry featuring succulent chicken pieces cooked in a rich black pepper sauce. With no onions or tomatoes to chop and just a few staple spices, it’s a simple, fuss-free recipe.
4.80 from 5 votes
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Course
Cuisine Pakistani
Servings 6
Calories 241 kcal

Ingredients
 
 

  • ¼ cup cooking oil see note
  • 1 ½ teaspoon ginger minced
  • 1 ½ teaspoon garlic minced
  • 3 whole green chili peppers optional
  • 1.6 lb boneless chicken breast or thighs cut into cubes
  • 1 teaspoon salt
  • 2 teaspoon black peppercorns crushed
  • ½ teaspoon black pepper powder
  • 1 ¼ teaspoon cumin powder
  • 1 ¼ teaspoon coriander powder
  • ½ cup yogurt
  • ¼ cup warm water
  • 1 tablespoon fresh cilantro chopped for garnish

Instructions
 

  • Heat oil in a heavy-bottomed pot over medium heat. Add minced ginger and garlic and sauté for 1–2 minutes until fragrant.
  • Add the whole green chilies and fry for another minute.
  • Add chicken pieces and cook on medium heat until they change color and turn slightly golden.
  • Mix in salt, crushed black peppercorns, black pepper powder, cumin powder, and coriander powder. Stir well to coat the chicken evenly with the spices.
  • Reduce the heat to medium-low, add yogurt, and cook for 3–4 minutes while stirring continuously to prevent the yogurt from curdling.
  • Pour in warm water, reduce the heat to the lowest setting, cover the pot, and let it simmer for 5–6 minutes until the chicken is fully cooked and the oil rises to the surface.
  • Garnish with fresh cilantro and serve chicken kali mirch hot with basmati rice or roti.

Video

Notes

  • If you prefer lighter curries, you can reduce the oil to 2–3 tbsp, but the texture will be a bit less rich and the oil won’t rise as cleanly.
  • You can use bone-in chicken as well, but the cooking time will be slightly longer.
  • For a creamier and richer texture, add a splash of heavy cream at the end.
  • Store leftovers in the fridge for 4–5 days or freeze for up to a month. Avoid freezing if you’ve added cream at the end.

Nutrition

Calories: 241kcalCarbohydrates: 3gProtein: 27gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 80mgSodium: 541mgPotassium: 520mgFiber: 1gSugar: 1gVitamin A: 76IUVitamin C: 2mgCalcium: 47mgIron: 1mg
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