My Dad makes some amazing dishes and one of them is his this Kali Mirch Chicken. Away from him, I always miss this and his finger-licking saag. I have never even tried to master the saag but I did manage to get this dish pretty close to his.
This is one of the easiest and also the healthiest of dinnertime curries in my opinion. It does not require tons of oil to cook like most South Asian curries do.
The best part, there is no chopping involved except where you might have to cut the chicken if you are using boneless breast fillets. You can always use bone-in chicken too.
Kali Mirch Chicken is full of flavour and subtle heat from the black pepper. This dish gets ready within 30 minutes with minimum effort.
More Pakistani Curries
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📖 Recipe
Quick & Easy Kali Mirch Chicken
Ingredients
- ½ kg boneless chicken cut in cubes
- ½ cup yogurt
- 1 teaspoon ginger garlic paste
- 1 ½ teaspoon black pepper freshly grounded
- ¼ teaspoon black pepper powder
- ¾ teaspoon salt
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 4 tablespoon oil
Instructions
- In a heated pan add the oil and chicken along with ginger garlic paste.
- When chicken changes colour and salt and black pepper.
- On high heat, stir fry the chicken.
- Then pour in the yogurt and cook it.
- Then add cumin and coriander powder. Mix.
- Put in ¼ cup water and leave on dam for 5-10 minutes.
- When done, add chopped cilantro on top.
- Serve with roti or boiled rice.
Nutrition
PIN IT FOR LATER
Tariq says
Great recipe.
The only thing I would add is about the oil. As you say 4 tbsp. I tried converting taht to grams and ended up with too much oil. Note however I was using a really pure organic ghee. The next time I used half the calculated amount and it was fine...