Chicken Kali Mirch (Indian Pepper Chicken)

A pepper chicken recipe that’s made with just five ingredients besides chicken: onions, black pepper, green chillies, yogurt and ginger-garlic paste. No muss, no fuss!

Course Dinner

Cuisine Indian

Keyword Indian chicken recipe, pepper chicken

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 372kcal

Author Saima Zaidi

Equipment

1 Large bowl
1 large frypan or Instant pot 6-quart Duo

Ingredients

1 cup yogurt
2 tablespoon ginger-garlic paste
1 ½ teaspoon black pepper freshly ground
1 teaspoon sea salt
1 ½ lbs chicken bone-in, skinless, cut into 14 pieces
¼ cup cooking oil
1 red onion medium-sized, cut thickly into 4 or 5 pieces
2 green chillies slit lengthwise

US Customary - Metric

Instructions

In a bowl, add the yogurt, ginger-garlic paste, black pepper and sea-salt and whisk well. Add the chicken and make sure it is coated on all sides with this marinade. Let it rest for 10 minutes if you have the time.
Heat the cooking oil in a large pan and add the onions. When they turn pink, add the marinated chicken and cook on high heat for 3 minutes.
Cover the pan, lower the heat and cook until the gravy reduces and the oil separates (25 minutes). Stir once or twice.
Add the green chillies, simmer for a minute and turn off the heat. Serve with warm naan bread.

Instant pot instructions

Follow the prep steps as outlined above.
Turn on your instant pot to sauté and add the oil in the steel insert. As soon as the oil is hot, add the onions and fry for about a minute on high.
Add the marinated chicken and cook on high heat for about two minutes.
Cancel sauté and make sure to give everything a good stir. Deglaze the pot. The yogurt will release a lot of liquid which should be enough to pressure cook the chicken.
Secure the lid and make sure the steam release vent is set to 'sealing'. Press the pressure cooking button (high) and set the timer to 5 minutes.
Once the timer beeps, wait for 5 minutes before releasing the steam and opening the pot. Switch back to sauté and add the green chillies. Dry any excess liquid that might be there. As the liquid evaporates, the curry will turn thick and shiny. Serve hot with your favourite bread.

Notes

Ginger-garlic paste is easily available in Indian stores or even big chain supermarkets like Walmart. It is very easy to make at home too. Put equal quantities of peeled ginger and garlic in a blender along with a few tablespoons water and blend to get a smooth puree. Store in a sealed glass bottle in the refrigerator and use as required.
Use freshly ground, coarse black pepper only.
Do not use flavoured or Greek yogurt, just regular full fat yogurt.

Nutrition