#OldDelhiFood #OldDelhiHomeFood #chickenkalimirch #pepperchickenrecipe #pepperchickencurry
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Today I’m making Chicken Kali Mirch — a simple yet incredibly flavourful dish that comes straight from the homes of Old Delhi.
This recipe is known for its balanced taste, minimal spices, and deep warm flavour of freshly ground black pepper. It’s not overly spicy, not heavy with masalas — just beautifully subtle, aromatic, and comforting.
00:00 – Introduction to Chicken Kali Mirch
00:09 – Welcome to Mirza Begum
00:18 – Heating oil (or butter option)
00:25 – Adding ginger-garlic paste
00:36 – Adding chicken drumsticks
00:46 – Roasting until golden
01:04 – Adding whisked yogurt
01:15 – Adding water and salt
01:31 – Slow cooking on low flame
01:38 – Chicken fully cooked
01:43 – Adding freshly ground black pepper & cumin
02:04 – Adding crushed red chilli
02:12 – Bhunai on high flame
02:34 – Adding black salt & amchur powder
02:53 – Final dish ready
02:59 – Serving suggestion & closing message
🍗 Ingredients
1 kg chicken drumsticks (deep cuts made)
(You can also use whole chicken pieces)
Cooking oil (or butter)
2 tbsp ginger-garlic paste
500 g yogurt (whisked)
(Yogurt should be half the quantity of chicken)
1 cup water
Salt to taste
Spices (added later)
2 tbsp freshly ground black pepper powder
2 tbsp freshly ground cumin powder
(Both in equal quantity, freshly ground for best flavour)
¼ tsp crushed red chilli
¼ tsp black salt
½ tsp amchur (dry mango powder)
👩🍳 Step-by-Step Recipe
Step 1: Prepare the Base
Heat oil in a pot (you can also use butter for a richer taste).
Add ginger-garlic paste and sauté until lightly golden and fragrant.
Step 2: Roast the Chicken
Add the chicken drumsticks with deep cuts so the flavours absorb well.
Roast for 3–4 minutes until the colour changes and the chicken turns lightly golden.
Step 3: Add Yogurt
Add whisked yogurt (half the quantity of chicken), one cup water, and salt as per taste.
Mix well.
Step 4: Slow Cook
Cover and cook on low to medium flame until the chicken becomes fully tender.
It takes around 30 minutes.
Step 5: Add the Signature Spice
Now add freshly ground black pepper and cumin powder in equal quantities.
This is the heart of the dish.
Freshly ground pepper gives warmth and depth — not sharp heat — which makes this dish special.
Add crushed red chilli for a slight colour and mild kick.
Step 6: Bhunai
Increase the flame and roast (bhunao) while stirring continuously.
This step enhances flavour and reduces excess moisture.
Step 7: Final Touch
Add black salt and amchur powder.
Mix well and roast for 2 more minutes.
Step 8: Ready to Serve
Your authentic Old Delhi-style Chicken Kali Mirch is ready.
This dish is not kept too gravy-heavy. It tastes amazing with rumali roti and can also be served as a starter.
If you love the simple and real flavours of Purani Dilli homes, do try this recipe.
I hope you enjoyed this video 🤍
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