Go Back

Kali Mirch Chicken Karahi (Black Pepper Chicken)

A delicious roadside chicken karahi that derives it flavor not from tomatoes but a generous helping of black pepper, ginger, coriander powder and yogurt.
5 from 2 votes
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Main Course
Cuisine Pakistani Cuisine
Servings 6


  • ½ cup oil neutral
  • 1 tsp crushed garlic
  • 2.2 lbs whole chicken cut in small parts
  • 2 tsp salt or to taste
  • 1 medium-sized yellow onion cut in half rings
  • 2 tsp crushed ginger
  • 1 tsp cumin powder
  • 2 tsp coriander powder
  • 1 tbsp black pepper
  • ½ cup full fat yogurt
  • 1/8 tsp garam masala powder for garnish (optional)
  • 1- inch ginger julienned for garnish (optional)
  • 2 bird's eye chiles thinly sliced for garnish (optional)


  • Heat oil in a wok or karahi, and add crushed garlic. Fry on low heat for 30 seconds.
  • Increase heat, and add chicken and salt. Fry on high heat till no longer pink.
  • Add crushed ginger, sliced onion, and ½ cup of water. Cook uncovered for 25 minutes till the chicken is tender, and most of the water has evaporated.
  • Lower heat, add yogurt, cumin powder, coriander powder and black pepper. Stir continuously on medium heat for about 5 minutes till the chicken is well-coated in spices and the oil separates from the dish.
  • Garnish with julienned ginger, chili and a pinch of garam masala powder. Serve with roti or naan.


Feel free to reduce the amount of oil used. I used a generous 1/2 cup because that way the dish hits closer to the roadside karahi flavor I love but it's perfectly fine to just use 1/3 or even 1/4 cup of any neutral oil.