Better than Restaurant - Chicken Kali Mirch Recipe | Creamy & Rich Black Pepper Chicken Gravy 🍗🧆

Learn how to make the ultimate restaurant-style **Chicken Kali Mirch** at home with this secret technique! This recipe features a rich, velvety, and incredibly creamy white gravy packed with the aromatic punch of fresh black pepper (kali mirch).

By sautéing the onions before blending and marinating the fried chicken in yogurt and fresh cream, you get a tender, juicy chicken that is far better than any restaurant version. Perfect to enjoy with hot naan, rotis, or paranthas!

**⏱️ QUICK METHOD:**
1. **Prep the Base:** Sauté 2 sliced onions and 10–12 green chilies with a pinch of salt until softened but not browned.
2. **Blend the Paste:** Blend the cooled onions and chilies with 1/2 cup fried makhane and 1/2 cup soaked cashews into a smooth paste.
3. **Marinate:** Shallow fry 300g chicken pieces in oil. Once cooked, remove and marinate them in a bowl with 3 tbsp yogurt, 2 tsp cream, 1/2 tsp black pepper, 1 tsp crushed dry-roasted kasoori methi, and salt.
4. **Cook the Gravy:** In the pan oil, crack 3 green cardamoms and 2 bay leaves. Stir in 1 tsp ginger-garlic paste, then pour in the blended cashew-onion paste with a splash of water and salt. Simmer until thickened.
5. **Combine & Simmer:** Add the marinated chicken into the gravy. Cover and cook on low heat until the chicken is completely tender and oil separates on top.
6. **Finish:** Sprinkle 1 tsp of fresh black pepper powder over the top, mix well, and serve hot!

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Video Chapters (Timestamps)
* 00:00 – Creamy Chicken Kali Mirch Preview
* 00:14 – Sautéing Onions & Green Chilies
* 00:17 – Roasting Makhanas
* 00:47 – Shallow Frying the Chicken
* 00:58 – Making the Secret Onion-Cashew Paste
* 01:14 – Marinating the Fried Chicken
* 01:43 – Cooking the Aromatic White Gravy Base
* 02:35 – Adding Chicken & Simmering
* 02:58 – Final Touch of Black Pepper & Serving

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