By Aditi Saraswat
May 25, 2026
Flavoured with crushed black pepper, creamy gravy, and tender chicken, Chicken Kali Mirch is perfect to make for Eid Al-Adha lunch, if you are planning a get-together. Unlike other fiery curries, this dish is prepared with warmth that you get from peppery depth, buttery textures, and the aroma of whole spices that is cooked patiently.
750 g chicken, medium pieces 2 tbsp black peppercorns, coarsely crushed 2 onions, finely sliced 1 tbsp ginger-garlic paste 1/2 cup curd 1/4 cup fresh cream 2 green chillies, slit 2 tbsp ghee or butter 1 tbsp oil 1 tsp cumin seeds 2 bay leaves 4 cloves 3 green cardamoms 1 small cinnamon stick 1 tsp coriander powder Salt to taste Fresh coriander for garnish
In a pan, heat ghee and oil together, then add cumin, bay leaf, cinnamon, cloves, and cardamom to it. Let the spices crackle and smell aromatic.
To this, now add sliced onions and cook on medium flame until they turn golden brown and not brown.
Now, mix in the ginger-garlic paste and green chillies to it and sauté for a short span until the raw fragrance disappears totally.
Now, add the chicken pieces with salt to taste, coriander powder, and half the crushed black pepper, and roast everything together until you see the colour change.
Now, lower the flame before mixing the whisked curd and stir constantly so that the gravy remains smooth and creamy.
Cover and let it simmer on a low flame until the chicken turns soft. In the end, add cream and remaining crushed pepper to give it an authentic smoky taste.