Instant Pot Kali Mirch Chicken Curry


Kali mirch chicken curry is a pour and cook recipe made by simmering chicken thighs in a spiced yogurt sauce.

instant pot Kali Mirch Chicken (Indian black pepper chicken curry)

We’re tossing chicken thighs and a spiced yogurt sauce in an instant pot, pressing the start button, and calling it a day. These crazy times call for low maintenance, fuss-free recipes. Thankfully this murgh kali mirch (black pepper chicken curry) is as simple as it gets.

This quarantine is physically and mentally exhausting. Figuring out what to cook is in itself stressful, especially when you have a million other things on your mind.

I think a lot of us want good food and we don’t want to spend a lot of time making it. In fact, it’d be nice if a meal just cooked itself. Is that too much to ask?

I’m here for you with a dish that requires very little effort. You just need to blend a few things together to make a sauce and then sit back and wait while the instant pot cooks dinner for you.

instant pot Kali Mirch Chicken (Indian black pepper chicken curry)

Kali mirch means black pepper and since that’s a featured ingredient in this dish, you’ll want to use freshly ground black pepper for the best flavor. While in normal (pre-covid19) circumstances, I’d tell you to wait to make this until you can get your hands on black peppercorns – given what’s going on, I actually think this will still be pretty good even with regular black pepper.

The other ingredients you’ll need are chicken thighs, yogurt and a few spices.

If you want to put in a bit more effort, you can stir some cashew flour into the curry after it’s done cooking. This makes the dish a little nuttier, creamier and thicker. My husband prefers this dish with cashew flour but I think it’s great either way, so if you’re nut-free, no worries.

You might wonder whether you can add cashews directly to the blender while making the sauce (the way I’ve done in previous recipes – my green chicken masala, for example) but the answer is no – I’ve tried a few times and have gotten the dreaded burn sign. Rather than adding more water to the recipe/blender, I think this dish turns out best if you stir ground nuts in at the end.

You can serve this chicken curry over plain basmati rice or jeera rice or pea pulao.

instant pot Kali Mirch Chicken (Indian black pepper chicken curry)

I’ll be sharing more simple pour and cook recipes over the next few weeks. In the meantime, if you’re looking for a few more ideas, try my coconut chicken curry, everyday dal, thai chicken, green chicken or salsa chicken.

instant pot Kali Mirch Chicken (Indian black pepper chicken curry)

Instant Pot Kali Mirch Chicken Curry

instant pot Kali Mirch Chicken (Indian black pepper chicken curry)

Instant Pot Kali Mirch Chicken Curry

4.86 from 14 reviews
Pin Recipe Print Recipe
Servings 4
Cuisine Indian


  • 1 ½ pounds boneless and skinless chicken thighs

Black Pepper Sauce:

  • 1 cup yogurt
  • 1 onion roughly chopped
  • 4 garlic cloves
  • 1 inch ginger
  • 1 green chili
  • 1 tablespoon kasoori methi
  • 1 teaspoon ground coriander
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon salt
  • ¼ teaspoon garam masala


  • 2 tablespoons cashew flour optional


  • Blend the ingredients listed under “black pepper sauce” and pour this over the chicken thighs. Mix well.
  • Secure the lid, close the pressure valve and cook for 5 minutes at high pressure. 
  • Naturally release pressure or wait 10 minutes then release pressure.
  • You can either shred the chicken right in the pot or use kitchen shears/scissors to cut the chicken into cubes.
  • Optional step: Press the sauté button, add cashew flour to the pot and cook for 1-2 minutes.
  • Garnish with additional black pepper and serve.


  • *Adding cashew flour will make the sauce a bit nuttier, creamier and thicker.
Did you make this recipe?Tag @myheartbeets on Instagram and hashtag it #myheartbeets!

Pin This Recipe

Like this recipe? Pin it to your favorite Pinterest board now so you will remember to make it later!

Pin Recipe Now0
instant pot Kali Mirch Chicken (Indian black pepper chicken curry)

Related Recipes


Find out more about my cookbooks Indian Food Under Pressure and South Asian Persuasion.

About Ashley

Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.


Subscribe to get our latest content by email. We won't send you spam. You can unsubscribe at any time.

Reader Interactions

Leave a Comment & Rating

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. Afreen says

    5 stars
    This was such a simple and wholesome meal! I didn’t have cashew flour so I added some cashew butter into the black pepper sauce. I also added frozen spinach into the IP (need to up our veggie intake and I didn’t want to make a separate side dish) and it was the perfect Friday night meal. Thanks for another great recipe, Ashley!

    • My Heart Beets says

      Hi Rohita, I haven’t tested this with chicken breast but if you try, I’d add some oil to it – chicken breast is lean and I think the fat from the thighs helps keep the bottom from burning. You could also try adding a bit of water to this. If you experiment, please let me know how it goes!

  2. Julie says

    Can’t wait to try this. If I wanted to make the sauce only, do you think I should add water to account for the juice the chicken would normally release?

  3. Raghavi says

    5 stars
    Ashley, yet another amazing recipe from you! This was so easy and quick and delicious! Every single recipe of yours that I have tried has turned out so well. Thank you for all the effort you put into creating and testing these recipes and for so kindly sharing them with us. Absolutely love your work!

    • My Heart Beets says

      Hi Ritika, I haven’t tried that for this recipe, but in the past when I’ve tried using cashew butter in place of flour in other recipes, the flavor hasn’t been the same. If you try though, please let us know what you think!

    • Tom says

      Didn’t have cashew flour but I thickened with began flour, but a little bit less than the cashew flour. Tastes delicious but not sure how it compares.

      Love your website by the way. I’ve been cooking up a storm throughout the pandemic based on your recipes.

  4. Ketki says

    I’m dairy free (a breastfeeding requirement for my lo :-‘()… Any substitute for yogurt? I miss my yogurt so much!

  5. Lynn says

    5 stars
    We loved this recipe! The flavor is amazing. I have made it twice now. My Greek yogurt is very thick, so I upped the water the second time around. I also threw in a handful of shredded cabbage just before I added the cashew flour at the end which added some nice crunch and tasted great with the sauce. (I like to sneak veggies into things when I can.) This will go into our rotation. Thanks again.

    • My Heart Beets says

      Lynn, that’s so great to hear! Thanks for letting me know how much you like this recipe 🙂 Also, I love the idea of adding cabbage – sounds like a great way to add texture. I’m going to try that the next time I make this!

Show More Comments

masala turkey

My Indian Fusion Thanksgiving Menu

My complete Thanksgiving menu with an Indian twist!


instant pot pour and cook chicken biryani

Ashley's Secrets



Favorite tips & tricks to

easy Indian Instant Pot cooking


paneer lababdar

Ashley's Secrets



Favorite tips & tricks to

easy & delicious Indian cooking