Kaali Mirch Ka Murgh: White Chicken Stew With Flavourful Curry
Image Credit: Kaali mirch murgh/ youtube.com

Chicken is the ultimate saviour and a staple for non-vegetarians to which they keep coming back after trying all kinds of meat. Right from sumptuous Biryani to Tandoori chicken, the varieties of prolific dishes made with it are just huge and diverse. Kaali Mirch Ka Murgh an indigenous dish, is just one of them, that looks beautiful, and is simple to make, based on thick and creamy yoghurt gravy giving it a stew-like appearance and taste. The chicken pieces marinated with coriander seeds, curd and ginger-garlic paste make it lightly flavoured and spiced. The gravy of this dish drenched in mild but tongue-tickling flavours of ground black pepper, curd and cashew paste makes it what it is, a sumptuous platter of Kaali Mirch Ka Murgh.

Kaali Mirch Ka Murgh

This chicken dish is indigenously devised and appears to be a blend of British-era White Chicken Stew and the regular yellow spicy chicken curries made in Indian style. It takes the mild and soothing texture and appearance from the White Chicken Stew and typical Indian spiciness is achieved with garam masala, coriander seeds, a good amount of black pepper and whole spices. This dish is popularly served in most restaurants and eateries across the country.

Goodness Of Black Pepper 

Black pepper is rightly called the king of spices and has been a part of Ayurvedic medicine for thousands of years. This staple spice instantly and immensely perks up the flavour of any food to which it's added. The health benefits of this tiny sphere are amazing. Pepper is rich in piperine, an antioxidant that prevents free radical damage to the cells. It is also known to boost the absorption of potential cholesterol-lowering supplements.

Kali mirch murgh/ pinterest.com

Cooking: 30 minutes

Servings: 1-2 persons

Ingredients :

For marinating chicken

1. 1 kg chicken (curry cut)

2. 1 tbsp garlic paste

3. 1 tbsp ginger paste

4. 1 tbsp coriander seeds

5. 1 ½  cup yoghurt

6. Salt to taste

For chicken gravy

1. 2 tbsp ghee

2. ¼  cup onion (chopped)

3. 1 tbsp ginger paste

4. 1 tbsp garlic paste

5. 7-8 green chillies (slit)

6. 1 tsp black pepper (coarsely ground)

7. 1 cup water

8. 8-10 almonds (soaked and peeled)

9. saffron strands

10. 1-inch ginger (juliennes)

11. 1/2 tsp garam masala powder

12. 1/4 cup fresh cream

13. 1 tsp black pepper (coarsely ground)

For the Salad

1. 1/2 cup onion rings

2. 1 tomato (chopped)

3. Salt (as required)

4. 1 tsp lemon juice

5. 1 tbsp coriander leaves (chopped)


1. In a bowl, take washed chicken pieces, and add garlic-ginger paste, coriander seeds, yoghurt and salt mix everything well with the chicken and leave it to be marinated

2. Heat ghee in a pan, add chopped onions to it and saute them until soft and translucent

3. Add ginger-garlic paste, green chillies and curd and saute for a minute

4. Then add the marinated meat and saute the chicken for a couple of minutes on low flame

5. When the curd starts releasing water, add cashew paste and ground pepper and combine them nicely with chicken

6. Add a cup of water to it, stir a little bit, and cover and cook on low flame until the chicken is cooked

7. Keep stirring the chicken in between

8. When chicken is almost cooked add, soaked and peeled almonds, saffron strands, julienned ginger, garam masala, cream, and pepper powder

9. Mix everything gently and let them cook for 3-4 minutes and come to a boil

10. Switch off the flame and plate the dish with onion, cucumber salad

Kali Mirch Ka Murgh tastes awesome with plain veg pulao and onion-tomato salad and is a nice change to the regular brown and red curried chicken dishes. And of course, it's still uncomplicated, given the soothingly-spicy flavour and distinctive taste.