If you're craving a rich, flavorful, and restaurant-style dish, Kali Mirch Chicken is the perfect choice. This creamy and peppery delight is packed with bold flavors, making it a must-try for any chicken lover. Cooked in Cold Pressed Mustard Oil, this dish brings an authentic depth of taste that enhances the traditional flavors.
Why Kali Mirch Chicken?
Kali Mirch (black pepper) is the star of this dish, offering a warm and aromatic heat. Unlike red chilies, black pepper provides a distinct pungency that pairs beautifully with the creamy gravy. When cooked in Cold Pressed Mustard Oil, the dish gets a unique sharpness and rich aroma that elevates its taste.
Ingredients:
500g chicken (bone-in for extra flavor)
2 tbsp Cold Pressed Mustard Oil
2 onions (finely chopped)
1 tbsp ginger-garlic paste
1 tsp cumin seeds
1 cup yogurt (whisked)
1 tbsp crushed black pepper
1/2 tsp turmeric powder
1/2 tsp garam masala
1/2 cup fresh cream
Salt to taste
Coriander leaves for garnish
Instructions:
Heat the Oil – In a pan, heat Cold Pressed Mustard Oil until it reaches its smoking point. Let it cool slightly before adding cumin seeds.
Sauté the Base – Add chopped onions and sauté until golden brown. Stir in ginger-garlic paste and cook until fragrant.
Cook the Chicken – Add chicken pieces and sear them on medium heat until they turn golden.
Spice It Up – Mix in turmeric, black pepper, and salt. Stir well before adding whisked yogurt. Cook until the oil starts to separate.
Make It Creamy – Lower the heat and stir in fresh cream. Let the dish simmer until the chicken is tender and fully coated in the creamy sauce.
Final Touch – Sprinkle garam read more masala and garnish with fresh coriander leaves.
Serving Suggestions:
Pair Kali Mirch Chicken with naan, jeera rice, or plain roti for a wholesome meal. The creamy texture and bold black pepper flavor make it a standout dish for special occasions or family dinners.