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Instant Pot Kali Mirch Chicken Curry

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

Instant Pot Kali Mirch Chicken Curry

4.83 from 17 reviews
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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.
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