MURG KALI MIRCH / मुर्ग काली मिर्च (Pepper Chicken Curry)


When you have hard core non vegetarians at home, you certainly need variety in not just whether it is a chicken, fish or a lamb dish but also the ways you cook them. That’s why I have to keep learning, trying and experimenting new ways to cook meals. When I got married, I was not at all fond of fish yet I learnt to cook how to make fish (fish in mustard curry). Then I learnt from my sister in law, how to cook fish using poppy seeds and a few years back we visited Chennai and had one of the best tamarind curry that my husband later asked me to try it at home (recipe will follow soon).

And as summers approach and make our appetites dull, we need curries that are light on the tummy (and also easy & fast to cook). I go easy on spices and use only the ones that have mild flavors or use them whole so I just get the subtle notes. My Doi Maachh (Fish in Yogurt Curry) is a proof of that belief of mine and so is this Goan Prawn Curry. This time around I just thought of a chicken recipe in my head and popped in whatever I thought would make the curry light yet keep it flavoursome. My family loved it and after I got rave reviews from friends too, I knew it was time to share it here. The recipe is no rocket science and but the flavours come together really well – gentle sour notes from yogurt, subtle hints of spices and a bit of kick from the crushed pepper corns. You may call it “Curry in Hurry” kind of recipe. All you need to do is marinate the chicken the previous night and the next day cooking is actually a breeze.

800 grams Chicken

1 tbsp Ginger Garlic Paste

4 tbsp Yogurt (not Greek yogurt)

1/2 tsp Garam masala (+/- depending on the strength of the garam masala)

3 – 4 tbsp any oil of your choice (I used mustard oil)

1 large Bay Leaf

1 inch Cinnamon stick

2 Cups Onions,  thinly sliced


1 tsp Salt (or to taste)

1 tsp Crushed Black Pepper Corns

1½ tsp Coriander Powder

Fresh Cilantro, roughly chopped to garnish

Clean and wash the chicken. Drain excess water. Transfer the chicken to a mixing bowl. In a small bowl, mix together the yogurt, garam masala and ginger garlic paste. Add this marinade to the chicken and using clean hands, massage the chicken so all the pieces are well coated. Keep covered in the refrigerator for at least 2 hours or overnight.

Heat the oil in a pan and add the the cinnamon stick and bay leaf. Fry for just a few seconds and then tip in the onions. Fry the onions till they turn golden brown in color. Add the marinated chicken and fry on medium high flame for about 2 – 3 minutes.

Reduce the flame to minimum and add salt, crushed pepper corns, coriander powder. Mix well and cover the chicken to cook. You need not add any water since the marinated chicken will release water. (check after 5 – 7 minutes to see if the chicken requires any liquid)

Check for the done-ness of chicken and if it is done and it still has water, increase the heat to maximum and let the chicken absorb the rest of the liquid. Gently keep stirring the chicken so it does not get burnt or the masala does not stick to the bottom of the pan.

Garnish with cilantro leaves (coriander leaves) and serve hot with chapatti or Naan.

Serves – 4

Note: I keep less gravy in the curry since I serve it with flat breads. Add a little water to the chicken to make some gravy in case you intend to have it with rice.


Here is another easy peasy chicken recipe that can be served as a Side dish or as a Starter

Oregano Chicken

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11 thoughts on “MURG KALI MIRCH / मुर्ग काली मिर्च (Pepper Chicken Curry)

  1. My mother makes something similar to this every once in a while, and we absolutely love it! Looks and sounds perfect for the impending summer!

  2. Have to start with those props, loving it.
    I enjoy a good pepper chicken. Mom would make this every Sunday and it’s so so flavorful with the simple of method.

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