Indian · serves 2

Chicken Kali Mirch

White, creamy, pepper-led. No chilli, no tomato, and it looks nothing like a normal curry.

40 min Some work Non-vegetarian

Ingredients

  • 700g chicken
  • 1/2 cup curd
  • 15 cashews, soaked
  • 2 onions, boiled
  • 1 tbsp ginger-garlic paste
  • 2 tbsp black pepper, coarsely crushed
  • 1/4 cup cream
  • 1 tsp cardamom powder
  • Whole spices
  • 4 tbsp ghee

Method

  1. Boil the onions 8 minutes, then blend with the soaked cashews into a white paste.
  2. Whole spices in ghee, then ginger-garlic paste — cook without browning.
  3. Chicken seared just until it turns opaque, no colour.
  4. Off the heat, stir in the whisked curd, back on low till it comes together.
  5. Onion-cashew paste, salt and 1 cup water. Cover, 20 minutes.
  6. Crushed pepper, cream and cardamom at the end. Half the pepper goes in last so it stays sharp. Naan.

Questions people ask about Chicken Kali Mirch

How long does Chicken Kali Mirch take?

About 40 minutes from starting to sitting down, and it is a bit of work. Most of that is active, so read the method through before you start rather than chopping as you go.

What can I use instead of chicken in Chicken Kali Mirch?

Use paneer, firm tofu or mushrooms. All three cook far faster than chicken, so add them in the last 5 minutes rather than at the start.

Can I make Chicken Kali Mirch ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Can I make Chicken Kali Mirch vegetarian?

Yes. Replace the chicken with paneer, firm tofu, mushrooms or soya chunks. All of them cook far faster than meat, so add them in the last five minutes rather than at the start, and keep the masala exactly as written.

What do you serve with Chicken Kali Mirch?

Roti or plain rice, with something sharp on the side: curd, pickle or sliced onion. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

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