Kali mirch chicken curry is a pour and cook recipe made by simmering chicken thighs in a spiced yogurt sauce.
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.
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.
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.
Yield: 4 1x
Cuisine: Indian
Print Recipe
Pin RecipeIngredients
- 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
Instructions
- 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.
Notes
- *Adding cashew flour will make the sauce a bit nuttier, creamier and thicker.
This looks so yummy! Was looking at what to cook in the morning and I think I’ve found my answer! Can I use dried cilantro or something else as a substitute for kasoori methi, or is the methi not substitutable?
Thanks, Asha! Kasoori methi is hard to substitute but I think this will still be good even without it – you can garnish with cilantro or add some to the blender – it won’t quite replicate the flavor though. Let me know what you think if you make this!
I used curry leaves (could not get dried fenugreek) taste was different but delicious!
Thank you for a great and easy recipe.
Great to hear! I’ll have to try it with curry leaves sometime – yum 🙂
Can I substitute paneer in this dish? But then should I add the paneer at the start instead of the chicken? What else can I substitute in a vegetarian Verizon of this?
★★★★
I made this and actually cooked the rice as well in the instant pot at the same time. The timing worked out perfectly. I added a pyrex glass bowl with one cup of white jasmin rice and one cup of water. It was very tasty, and the spice got my heart beeting!
The yogurt sauce before cooking was delicious too! I am wondering if I could use it as a dip or sauce by itself. Any ideas?
★★★★★
Hi Kim, I’m so glad you liked this! Great to know that you made rice with it at the same time! Thanks for letting me know how it turned out for you 🙂 And yes, you can certainly make this into a yogurt sauce – it’s similar to raita which is what I typically I serve with Indian food, though my sauce is much simpler – just mix yogurt, water, salt and roasted cumin powder together 🙂 I’ll sometimes add a veggie too – usually shredded cucumber or sometimes beets for beet raita.
This looks great! Im wondering if I could use greek yoghurt, as that is what I have. Do you think any adjustments would need to be made? Thank you! We LOVE all of your recipes!
Thanks, Laura! Yes, you can use greek yogurt – no need to make any other adjustments (I’ve made this with plain and greek and it’s nearly identical).
Is there no oil in this reciepe
Nope, no oil 🙂