Kali Mirch Ka Murga: Pepper Chicken In White Gravy

Name: Kali Mirch Ka Murga: Pepper Chicken In White Gravy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For white gravy:; 2 tbsp/ 30 ml/ 1 fl oz vegetable oil; 1/4 cup/ 50 gm/ 2 3/4 oz boiled onion paste; 1 tbsp/ 15 gm ginger-garlic (adrak-lasan) paste; 1 cup/ 200 gm/ 7 oz cashew nut (kaju) paste; 1/2 cup/ 100 gm/ 3 1/2 oz yoghurt (dahi); Salt to taste; For the chicken:; 32 chicken, boneless cubes (tikka); Salt to taste; 1 tbsp/ 15 gm ginger-garlic paste; 1/2 cup/ 100 gm/ 3 1/2 oz yoghurt, thick; 1 tbsp/ 15 ml vegetable oil; 1/2 tsp/ 2 1/2 gm garam masala powder; For tossing:; 1 tbsp/ 15 ml vegetable oil; 1 small piece ginger, juliennes; 2 green chillies, slit; 2 tbsp/ 30 gm/ 1 oz onions, chopped; 20 mint (pudina) leaves, broken; 20 black peppercorns (sabut kali mirch) crushed; 1 cup/ 200 ml/ 7 fl oz stock; 1/2 cup/ 100 ml/ 3 1/2 oz Cream, fresh; 1/2 tsp/ 2 1/2 gm cumin (jeera) powder; 1/2 tsp/ 2 1/2 gm garam masala powder; 1 cup/ 200 gm/ 7 oz mango (aam) relish

Servings: persons

For white gravy:
2 tbsp/ 30 ml/ 1 fl oz vegetable oil
1/4 cup/ 50 gm/ 2 3/4 oz boiled onion paste
1 tbsp/ 15 gm ginger-garlic (adrak-lasan) paste
1 cup/ 200 gm/ 7 oz cashew nut (kaju) paste
1/2 cup/ 100 gm/ 3 1/2 oz yoghurt (dahi)
Salt to taste
For the chicken:
32 chicken, boneless cubes (tikka)
Salt to taste
1 tbsp/ 15 gm ginger-garlic paste
1/2 cup/ 100 gm/ 3 1/2 oz yoghurt, thick
1 tbsp/ 15 ml vegetable oil
1/2 tsp/ 2 1/2 gm garam masala powder
For tossing:
1 tbsp/ 15 ml vegetable oil
1 small piece ginger, juliennes
2 green chillies, slit
2 tbsp/ 30 gm/ 1 oz onions, chopped
20 mint (pudina) leaves, broken
20 black peppercorns (sabut kali mirch) crushed
1 cup/ 200 ml/ 7 fl oz stock
1/2 cup/ 100 ml/ 3 1/2 oz Cream, fresh
1/2 tsp/ 2 1/2 gm cumin (jeera) powder
1/2 tsp/ 2 1/2 gm garam masala powder
1 cup/ 200 gm/ 7 oz mango (aam) relish

1
1. For the white gravy, heat the oil in a pan and fry the onion paste. Add ginger-garlic paste and cook till light brown.
2
2. Add cashew nut paste, yoghurt and salt. Simmer the gravy till it leaves fat.
3
3. For the chicken, marinate the chicken in salt, ginger-garlic paste, yoghurt, oil, and garam masala. Keep aside for 2 hours.
4
4. Chargrill the chicken cubes.
5
5. For tossing, heat the oil and fry ginger, green chillies and onions. Toss in the chargrilled chicken followed by the white gravy.
6
6. Add mint leaves, crushed black peppercorns, and stock.
7
7. Finish with cream, cumin powder, and garam masala. Serve hot with mango relish.

2575

kcal

Calories

139

Fat

Carbs

260

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: For white gravy:, 2 tbsp/ 30 ml/ 1 fl oz vegetable oil, 1/4 cup/ 50 gm/ 2 3/4 oz boiled onion paste, 1 tbsp/ 15 gm ginger-garlic (adrak-lasan) paste, and more.

Yes, Kali Mirch Ka Murga: Pepper Chicken In White Gravy falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!