Murgh Kali Mirch
Creamy chicken curry with a dominant kick of freshly ground black pepper.
About this dish
A sophisticated white-gravy dish found in the upscale bistros and old Mughlai joints of Delhi. It eschews the red chili powder and turmeric typical of Indian curries, focusing instead on the creamy richness of cashews and the sharp, floral heat of freshly cracked black peppercorns. It is a winter favorite for its warming properties.
Ingredients
The Protein
- 800g Chicken, curry cut (on the bone)
- 200g Greek yogurt or hung curd
- 1 tbsp Ginger-garlic paste
- 1.5 tbsp Freshly cracked black peppercorns
White Base
- 2 Large onions, boiled and ground to a paste
- 20 Cashews, soaked and ground to a smooth paste
- 100ml Fresh cream
- 50g Butter or Ghee
Whole Aromatics
- 2 Bay leaves
- 1 Javitri (Mace) blade
- 4 Green cardamoms
- 2-3 Green chillies, slit
Method
- 1
Marination
Marinate the chicken with yogurt, ginger-garlic paste, and half of the cracked black pepper. Set aside for at least 30 minutes to tenderize the meat.
- 2
Onion Preparation
Boil sliced onions in water for 10 minutes, drain, and grind to a fine white paste. Boiling removes the raw pungent sweetness and ensures a pale gravy.
- 3
Aromatic Start
Heat butter/ghee in a heavy pan. Add bay leaves, mace, and cardamoms. Once they fragrance the fat, add the boiled onion paste and sauté on medium-low.
- 4
Sautéing the Paste
Cook the onion paste for 5-7 minutes until the moisture evaporates and the paste looks glossy. Do not let it turn brown; the gravy must remain white.
- 5
Chicken Searing
Add the marinated chicken and the slit green chillies. Cook on high heat for 5 minutes, stirring to seal the juices, until the chicken turns white on the outside.
- 6
Simmering
Cover and cook on low heat for 15-18 minutes. The chicken will release its own juices, creating a thick base. Stir occasionally to prevent the yogurt from sticking.
- 7
Nutty Richness
Stir in the cashew paste. Cook for 3-4 minutes until the gravy thickens and a layer of fat begins to separate at the edges.
- 8
Creamy Finish
Lower heat to the minimum and stir in the fresh cream and the remaining cracked black pepper. The pepper must be fresh for the best aroma.
- 9
Final Tempering
Garnish with a sprinkle of crushed Kasuri Methi (dried fenugreek) and a final dusting of black pepper. Rest for 5 minutes before serving.
Notes & variations
- Use a mortar and pestle to crack the peppercorns; pre-ground powder will turn the gravy gray and lack flavor.
- If the gravy is too thick, thin it with a little warm milk instead of water to maintain richness.
- For a healthier version, replace half the cream with whisked low-fat yogurt.
- Ensure the yogurt used for marination is not sour, as it will overpower the delicate creaminess.
Serve with
Serve with Rumali Roti or a simple Jeera Rice to let the black pepper shine.
Cook's note
Adding a tiny pinch of sugar at the end enhances the floral notes of the black pepper without making the dish sweet.