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Murgh Kalimirch/ Pepper Chicken

A spicy chicken curry with a rich, thick gravy flavored with lots of black pepper. This curry goes amazingly well with chapathi or rice. 


  • 600 Grams chicken
  • 1 Cup yoghurt
  • 2 Tsp black pepper powder freshly cracked (divided)
  • salt to taste
  • 2 cloves
  • 2 cardamom
  • 2 Tbsp vegetable oil
  • 2 medium sized onions cut in chunks
  • 1 Cup water
  • 2 green chillies
  • 12 cashew nuts
  • 2 Tsp ginger garlic paste
  • 1 Cube butter
  • 2 Tsp coriander powder
  • ½ Tsp cumin powder
  • 1 Tsp kasuri methi powder
  • ¼ Cup cream
  • coriander leaves chopped


  • Marinate chicken with yoghurt, 1 tsp black pepper and salt.
  • In a pan, pour oil and add cloves and cardamom.
  • Add onions chunks and saute them for a little time until it turns translucent.
  • Add green chillies and cashewnuts. Pour a cup of water and cook it until the water dries up on medium high heat.
  • Once it cools add it into a grinder and make it into a paste.
  • In a pan, add butter and pour the ground paste into it. Saute it for 5 minutes.
  • Add marinated chicken and mix well.
  • Add coriander powder, cumin powder and 1 tsp of black pepper powder. (You can adjust the pepper quantity as per your liking) Mix well.
  • Add salt.
  • Cover and cook on medium low for 20 minutes until the chicken gets cooked completely.
  • Add kasuri methi.
  • Pour cream. Mix well and let it come to a boil. Turn off heat and add coriander leaves. Do a taste test and add more black pepper if needed.