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Kali Mirch Chicken Recipe (Black Pepper Chicken)

A delicious roadside chicken karahi that derives it flavor from a generous helping of black pepper, ginger, coriander powder and yogurt.
5 from 4 votes
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Main Course
Cuisine Indian, Pakistani Cuisine
Servings 6 people


  • 1 wok or karahi


  • ½ cup neutral oil canola/sunflower/vegetable
  • 1 teaspoon crushed garlic
  • 2 pounds (~1 kg) whole chicken cut in small parts
  • 2 teaspoon salt or to taste
  • 1 medium yellow onion thinly sliced in half rings
  • 2 teaspoon crushed ginger
  • 1 teaspoon cumin powder
  • 2 teaspoon coriander powder
  • 1 tablespoon black pepper
  • ½ cup full-fat yogurt
  • teaspoon 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 or until fragrant.
  • Increase heat to high, and add chicken and salt. Sear until no longer pink.
  • Add crushed ginger, sliced onion and ½ cup of water. Bring to boil, then lower to simmer. Cook uncovered until the chicken is tender and most of the water has evaporated, about 25-30 minutes.
  • Add yogurt, cumin powder, coriander powder and black pepper. Stir continuously on medium heat for about 5-7 minutes or until the chicken is well-coated in spices and the oil begins to separate from the dish.
  • Remove from heat. 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 ½ cup because that way the dish hits closer to the roadside karahi flavor I love but it's perfectly fine to just use ⅓ or even ¼ cup of any neutral oil.