Black Pepper Chicken (Kali Mirch Chicken) Recipe

Kali mirch chicken lets black pepper be the star. Instead of the sharp burn of chilli, you get a warm, rounded heat that builds slowly, with a savoury, slightly smoky finish.

Kali Mirch Reserve is built around freshly cracked black pepper, with aromatic spices and savoury herbs, so the pepper flavour comes through boldly without overpowering the chicken.

What you need (serves 2)

How to make black pepper chicken

1. Cut

Cut the chicken into even, bite-sized pieces and pat dry.

2. Coat

Mix the blend with 40 ml water and melted butter or ghee. Coat the chicken and marinate for 15 minutes.

3. Cook

Pan: Sear in a hot pan with a little butter, 3–4 minutes without moving, then flip, cover for 5 minutes on medium heat and uncover to finish, about 12–15 minutes in total.

Air fryer: Around 200°C for roughly 14–18 minutes, flipping halfway.

The chicken is done when there is no pink in the centre and the juices run clear.

4. Finish

Toss with a final knob of butter right at the end. Butter and black pepper are a classic pairing for a reason.

Tips

  • Butter makes it. It mellows the pepper and adds richness.
  • Serve with something creamy, like a garlic dip or raita, to balance the heat.

What to serve it with

Buttery rice and sautéed vegetables, or in wraps, shawarma and rice bowls with a creamy sauce.

FAQs

Is kali mirch chicken very spicy?
It has gentle, warming pepper heat. It is milder than chilli-based dishes like Chettinad but bolder than Afghani.

How much chicken does one pack make?
One pack marinates 250–300 g of chicken or fish.

Get Kali Mirch Reserve, or see all our chicken marinades.

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