Kali Mirch Karahi (Black Pepper Chicken)

Name: Kali Mirch Karahi (Black Pepper Chicken)
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1/4 cup ghee or neutral oil; 1 1/2 teaspoons garlic paste or freshly grated garlic (from about 2 large cloves); 1 1/2 teaspoons ginger paste or freshly grated ginger (from a 1-inch piece); 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces; 2 tablespoons malt vinegar (optional); 1 medium onion, finely chopped; 4 Thai green chiles, thinly sliced; 1 teaspoon ground cumin; 4 teaspoons coarsely ground Malabar black pepper or 3 teaspoons coarsely ground black pepper; 1 teaspoon fine sea salt; 1/4 cup full-fat Greek yogurt; 1 to 2 tablespoons lemon juice; 1/2 teaspoon garam masala (optional); 1 (2-inch) piece fresh ginger, peeled and julienned; Roti or cooked rice, for serving

By Zainab Shah

Updated Oct. 12, 2023

Kali Mirch Karahi (Black Pepper Chicken) — David Malosh for The New York Times. Food Stylist: Simon Andrews.

Total Time: 30 minutes
Prep Time: 5 minutes
Cook Time: 25 minutes
Rating: 4(211)
Comments: Read comments

This chicken dish with deep fiery flavor is traditionally made with bone-in chicken pieces and, like chicken karahi, its more common counterpart, it’s served in restaurants and homes across South Asia. Unlike chicken karahi, though, this dish is particularly convenient to make if there aren’t fresh tomatoes laying around. This recipe, which uses boneless thighs, can be made with pantry staples and comes together in 30 minutes for a weeknight meal that layers heat and packs a punch. Malabar pepper, grown and commonly used in the south of India, has a delicate lingering heat. (You could use regular black pepper, but if the former is an option, try it.) Lemon juice, julienned ginger and Thai green chiles add freshness; Greek yogurt cools it all down.

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:4 servings

¼cup ghee or neutral oil
1½teaspoons garlic paste or freshly grated garlic (from about 2 large cloves)
1½teaspoons ginger paste or freshly grated ginger (from a 1-inch piece)
2pounds boneless, skinless chicken thighs, cut into 1-inch pieces
2tablespoons malt vinegar (optional)
1medium onion, finely chopped
4Thai green chiles, thinly sliced
1teaspoon ground cumin
4teaspoons coarsely ground Malabar black pepper or 3 teaspoons coarsely ground black pepper
1teaspoon fine sea salt
¼cup full-fat Greek yogurt
1 to 2tablespoons lemon juice
½teaspoon garam masala (optional)
1(2-inch) piece fresh ginger, peeled and julienned
Roti or cooked rice, for serving

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Heat ghee in a karahi, wok or high-sided 10- to 12-inch skillet over medium for 30 seconds. Add garlic, ginger and chicken. Cook on high, stirring frequently, until the chicken changes color, 5 to 7 minutes.
Step 2
Add vinegar (if using), onion and chiles. Cook, stirring occasionally, until the onion is translucent, 5 to 7 minutes.
Step 3
Add the cumin, pepper and salt. Continue cooking, stirring occasionally, until the chicken is cooked through, about 10 minutes. If anything starts sticking to the pot during this time, add a splash of water, and, if necessary, reduce the heat slightly.
Step 4
Stir in the yogurt. Top with lemon juice, garam masala (if using) and ginger. Serve with rice or roti.

Ratings

4 out of 5

211 user ratings

Have you cooked this?

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Wine Country Cook2 years ago

Used one large Serrano pepper and long with black pepper as that was what was available. Plenty hot for us and we like hot. Vinegar is essential not optional. Overall excellent.

Durham cook2 years ago

Made with regular black pepper and 2 jalapeños. I doubled the ginger and garlic because why wouldn’t you? Used an entire small container of yogurt. The lemon juice was a great finish. I also added cilantro and mint. Very spicy but my teenagers and I loved it.

AstroTurk2 years ago

Delicious dish. I cooked it with regular black pepper. It was spicy, but not overwhelmingly hot. If you like your food on the hotter side, you can probably increase the amount of Thai peppers by one or two. I think leftovers would do well in a toasted baguette with melted cheese, kind of like an Asian version of a Philly cheese steak sandwich.

Jennie7 months ago

This is a quick and most palatable recipe. Perhaps it was the amount of flavor-bomb ingredients specified (and I just eyeballed them), but the cumin, garam masala, garlic, ginger, chiles (I used two crumbled dried red chiles), and even black pepper (which I admittedly skimped on) were practically undetectable. Nevertheless, we found the finished dish absolutely delicious and filling. Just wondering what the point of adding those other flavor elements was ...

DC10 months ago

Made several times and love this recipe. I prep in morning usually doubling both garlic/ginger and mix in w/chicken and refrigerate to marinate as long as possible until ready to cook. Used apple cider vinegar, coarsely ground black pepper and only 2 of the 4 Thai chilies called for. It was deliciously fiery without being over the top (using 4+ Thai chilies would take it to vindaloo territory IMHO).

Buffamazon1 year ago

Lovely dish. The black pepper really shines here and is essential. The chilis are at discretion, depending on the heat level you prefer. The lemon at the end makes all the spices shine.

Private comments are only visible to you.