Murgh Kali Mirch

Murgh Kali Mirch is hands down my favorite chicken recipe to make. It’s a crowd pleaser.

This is one of my favorite chicken recipe and was taught to me by my bua. She has been a great influence to me in terms of cooking; big bold flavours was her style.


Succulent black pepper gravy chicken is perfect for weekends or quick recipe as it does not require lots of cooking or ingredients for making masala. Its under 30min recipe if using chicken breast. Really simple method but results are so good. This is a semi dry gravy recipe.

More chicken gravy recipes

Best Coconut Chicken Curry

Chicken Kolhapuri with homemade kolhapuri masala

Yoghurt and coriander chutney chicken curry


Directions to make murgh Kali mirch-


500g chicken(cleaned and patted dry)
4 large onions chopped lenghtwise
1tsp ginger garlic paste
200ml milk
1/2 cup fresh cream or malai
Salt to taste
1tsp black pepper
1/2 tsp coriander powder
1/4tsp garam masala


In a nonstick pan heat oil. Saute onions till brown.

Add chicken. Once chicken turns white add ginger garlic paste.

Cook for 2 mins. Now add milk, salt and pepper and rest or masala. Cook till chicken is cooked.

Adjust seasoning if required. Please add or lessen the quantity of black pepper as per taste.

**Add less black pepper to what you prefer; as it will cook and intensify further while resting.

Once done. Add fresh cream and cook for no more than 2min. Let it rest.

Serve with laccha paratha and pickled onions.



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