Kali Mirch Chicken Recipe | Rich & Creamy Black Pepper Chicken | Chef Osama Jalali

Welcome to Osama Jalali’s Food World!
Today we’re cooking a rich, aromatic and indulgent Mughlai classic — Kali Mirch Chicken.
This recipe features slow-cooked chicken in a creamy gravy made with fried onions, yoghurt, khoya, cashews, coconut and bold black pepper flavour.

A perfect balance of spice and richness, this dish is ideal for special meals, dinners, or when you want restaurant-style chicken at home.

Ingredients for Kali Mirch Chicken

• Oil – 250 ml
• Sliced onions – 3 large
• Chicken – 1 kg (curry cut)
• Ginger garlic paste – 1.5 tbsp
• Yoghurt – 200 ml
• Coriander powder – 1 tbsp
• Salt – 1 tbsp (adjust to taste)
• Whole black pepper – 10 pods
• Cashews – 4 pods
• Khoya – 50 grams
• Desiccated coconut powder – 2 tbsp
• Black pepper powder – 1 tbsp
• Ginger juliennes – for garnish

Method

Heat oil in a pan and fry sliced onions until golden brown.
Strain the onions and spread them on a flat tray to cool.

In the same oil, add chicken, ginger garlic paste, yoghurt, coriander powder, whole black pepper and salt.
Mix well and cook until the chicken is about 80% cooked.

Meanwhile, crush the fried onions with cashews or dry grind them into a fine paste.
Strain the chicken from the gravy and keep aside.

Add the onion-cashew paste to the curry and sauté for 5 minutes.
Hand-crush khoya and desiccated coconut powder together and add to the gravy.
Sauté gently to build richness.

Add the chicken back into the curry, adjust water as needed, cover and cook on dum for 5–10 minutes.
Finish with black pepper powder and garnish with ginger juliennes.

Serve hot with naan, roti or paratha.

Why You’ll Love This Recipe

• Bold black pepper flavour
• Rich Mughlai-style creamy gravy
• Perfect balance of spice and richness
• Ideal for special occasions & dinners
• Restaurant-style taste at home

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Comment below and tell us: Should we make more Mughlai chicken recipes?

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