CHICKEN KALI MIRCH | BLACK PEPPER CHICKEN RECIPE | MURG KALI MIRCH 🔥🍗

Chicken lovers… get ready to make the most creamy, juicy and flavourful **Chicken Kali Mirch** at home! 🍗✨
This recipe is packed with rich kali mirch flavour, silky gravy and super soft chicken — perfect for lunch, dinner or special occasions.

⭐ Full Recipe ⭐

👉 First soak **20–25 cashews in water** and keep aside until soft.

👉 Take **1 kg chicken (washed)** and make small cuts on bigger chicken pieces so marination goes inside properly.

👉 For marination add:
• 1 cup whisked curd
• Ginger garlic paste
• 1 spoon salt
• 2 spoon coarsely crushed black pepper
• 2 spoon coriander powder
• 1 spoon mustard oil

Mix everything well and marinate for **at least 30 minutes**.

👉 Slice **5–6 onions** thinly and fry in hot oil until golden brown to make onion barista. Remove and let cool.

👉 In the same oil roast the marinated chicken for **5–10 minutes** and keep aside.

👉 In a blender add:
• Fried onion barista
• Soaked cashews
• 6–7 garlic cloves
• Little ginger
• Water

Blend into a smooth paste.

👉 Heat same oil and add:
• 1 spoon butter
• 2 small cardamom
• 1 black cardamom
• 3 cloves
• 5–6 black peppercorns
• 1 bay leaf
• 1 inch cinnamon stick

Add onion-cashew paste and cook for **2–3 minutes**.

Now add:
• 5–6 coarsely ground green chillies
• 1 spoon salt
• 2 spoon black pepper powder
• 2 spoon coriander powder

Mix well.

👉 Add roasted chicken along with leftover marination.
Add **2 spoon kasuri methi** and cook for **2–3 minutes**.

Add little hot water and cover. Cook for **5–7 minutes on low flame**.

Once oil starts releasing, add **cream (or homemade malai)** and mix.

Add **1 glass hot water** for gravy and cook covered for another **15 minutes**.

And your **Restaurant Style Chicken Kali Mirch** is ready 😍
Serve hot with roti, naan or rice and enjoy!

If you try this recipe, comment and tell me how it turned out ❤️
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