I love the fragrance of freshly cracked pepper, so much so that I can add it to almost everything. For example, I love sprinkling some over my omelette, soups, salads and even fried! Therefore, it is needless to deduce that, this black pepper chicken curry (kalimirch chicken), is one of my favourite curries. However, if you are thinking that, this might be too hot to handle, don’t fret. My kalimirch chicken, though has black peppercorns as it’s primary ingredient, it is not overtly hot, in fact it is more fragrant. That’s because of the cashew paste, yoghurt and lemon juice in the recipe. These ingredients help in toning down the heat. Hence, this kalimirch (pepper in Hindi) chicken, is a treat to the taste palate. It is creamy, tangy and fiery. Additionally, the fragrance of whole garam masalas, in there, lift the flavours to give you a food high.
This pepper chicken recipe is my babai’s (maternal grandmother), which she has passed down to my mum and aunts. Babai used to make it very often, especially, when she had fried rice on the menu. But I love it even with rotis, as you can see, I have paired it with my ragi (finger millet)rotis, here. Like babai, even maa makes it very often and everybody in the family loves it. Similarly, this kalimirch chicken features pretty regularly even in my home. After all, not only is it finger licking yummy, it is also a quick and easy recipe. With minimal ingredients and cooking time under 30 minutes, this one is a recipe definitely for keeps!
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Black pepper chicken curry
In this recipe, I have used a combination of both freshly crushed peppercorns and green chilis. This combination imparts a spicy fragrance along with the heat, in the curry. Nonetheless, if this is too much heat for you, please do adjust the quantities to suit your taste. However, even the the lemon juice, cashew paste and yoghurt help in lowering the spice levels in this black pepper chicken curry (kalimirch chicken). The tang that the lemon juice adds also tastes amazing – it pairs really well with pepper. Besides, taming down the heat levels, the yoghurt and nut paste, also give this chicken curry a luscious and rich body. Moreover, even after all this, if you still need to adjust the spice in the curry, you can always add some fresh cream towards the end.
Cream is an optional ingredient – not something that babai used – but I like adding it, especially when making it for a dinner party. I love the richness that cream imparts to the curry. Moreover, the garnish of crushed peppercorns and kasuri methi, further elevates the taste of the chicken curry. Even though with very simple and clean flavours, this kalimirch chicken is truly a treat to the senses. Since, this is a semi-thick, luscious curry this pepper chicken you can relish it with any Indian bread – roti, naan or parathas – as well as with steamed or flavoured rice. Also, like my babai, you can team it up, even with my Bengali vegetable fried rice. No matter what how you choose to devour your pepper chicken, I promise you will throughly enjoy it!
A beautiful variation
This enjoyable, creamy, fragrant and peppery chicken curry is a delicious variation from your regular onion-tomato based curries. You can cook this easy chicken recipe to make your weekend dinners even more special. Also, this is a super idea to have on your menu when you are going to have guests at home. It is sure to win hearts!
If you happen to give my yummy, black pepper chicken curry (kalimirch chicken) a try sometime, I’d love to know how it turned out for you. You can share your food pictures with me on Instagram and/or drop your feedback in the comments section, below.
Eat hearty!
Black pepper chicken curry (kalimirch chicken)
Equipment
- Shallow cooking pot
Ingredients
- 500 g chicken on the bone
- ½ big onion finely chopped
- 3-4 fresh chillis finely chopped
- 2 tbsp cashew nut paste
- 2 tbsp yoghurt whisked
- 2 tbsp fresh cream optional
- 2 tbsp black peppercorns freshly cracked
- 1 tsp cumin powder
- ¼ tsp garam masala
- 2 green cardamoms
- 1 bay leaf
- 1 tbsp ginger garlic paste
- 4-5 tbsp lemon juice
- 1 tbsp kasuri methi toasted
- 2 tbsp oil for cooking
- salt to taste
Instructions
- To the washed and pat dried chicken, apply a teaspoon of salt and crushed black pepper along with the lemon juice. Leave it aside until needed
- Heat the oil and temper it with the cardamoms and bay leaf. Once they become fragrant add the onions and fry until they soften
- Then add the chilis and ginger-garlic paste and cook for couple minutes, until its raw smell goes off, and then add the chicken. Sear on high heat, until no longer pink
- Once done, lower the flame and add the yoghurt and quickly mix it in. Then add ¼ cup water, cashew nut paste, cumin powder, garam masala, half of the pepper powder and salt. Mix well, cover and cook until the chicken is cooked
- When done, stir in the cream (if using), kasuri methi and the remaining pepper powder. Simmer for 3-4 minutes and remove from flame
- Garnish with some more kasuri methi and pepper powder and serve your delicious black pepper chicken curry (kalimirch chicken) with rotis or rice. Enjoy!
Notes
- g - grams
- tbsp - tablespoon
- tsp - teaspoon
- 1 cup = 250 millilitres
I liked the tweaked recipe.have to try
It is a wonderful recipe. Do give it a try. Thank you 🙂
I love the recipe and would try it out very soon 😊
Thank you