Black Pepper Chicken (Kalimirch) – 30 Minute Series
Main Ingredients
Spices
Garnish
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Prepare Onion Paste
Boil 600g of onions for until softened. Drain the onions, reserving approximately 500ml of the onion water. Blend the boiled onions into a smooth paste.
Infuse Oil with Whole Spices
Heat 150ml of olive oil in a large pot over medium heat. Add cumin seeds and one cinnamon stick. Stir and allow them to infuse the oil for about until fragrant.
Add Garlic and Onion Paste
Add 2 tablespoons of freshly chopped or blended garlic to the pot and stir. Immediately add the blended onion paste. Stir well to combine with the oil and spices.
Fry Onion Paste
Cover the pot with a lid and let the onion paste fry for , stirring occasionally to prevent sticking. The paste should become slightly golden and the oil will start to separate.
Create Curry Paste
the heat to low. Add the mixed powder/curry powder, paprika, chili powder, methi, garam masala, and salt to the pot. Stir continuously for to the spices and combine them with the onion-garlic mixture, forming a thick curry paste. If it's too dry, add a small splash of the reserved onion water.
Add Tomato Paste and Chicken
Stir in 4.5 tablespoons of double concentrate tomato paste. Mix thoroughly until fully incorporated into the masala base. Add the 900g-1kg of boneless, skinless chicken thighs to the pot, ensuring each piece is well coated with the masala.
Simmer with Onion Water
Pour in the reserved 500ml of onion water. Stir gently to combine all ingredients. Cover the pot with a lid and let it for another , allowing the chicken to cook through and absorb the flavors.
Incorporate Vegetables and Final Spices
Add the sliced mushrooms and green bell pepper to the curry. Rub kasuri methi between your palms to release its aroma and sprinkle it into the pot along with additional salt to taste. Coarsely grind 1 tablespoon of black peppercorns and add them to the curry. Stir everything together.
Reduce and Finish
Remove the lid and continue to cook for , allowing the sauce to and thicken to your desired consistency. Stir occasionally. Optionally, add a splash of full-fat double cream and stir through for added richness and body. Taste and adjust seasoning if necessary.
Serve
Plate the Black Pepper Chicken hot. Garnish with fresh coriander and lemon wedges. Serve with rice or naan bread.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 5 swaps
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Heavy cream?
- 3/4 cup whole milk + 1/4 cup melted butter — Good for sauces, not whipping.
- Equal parts evaporated milk
- Full-fat coconut milk (1:1) — Adds mild coconut flavor.
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
Variations
Simple ways to adapt this recipe.
- If you don't like chicken thighs
You can use chicken breast or bone-in chicken pieces, adjusting cooking times accordingly.
- Mushrooms are an optional extra
Omit them if you don't prefer them.
Helpful Tips
Small details that can improve the final result.
Your Notes
Save your personal tweaks, substitutions and cooking adjustments.
Saved only on this device.Example: Used less salt, cooked 5 minutes longer, added extra coriander.
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