Pepper Chicken Starter with Whipped Curd

This pepper chicken starter looks like it came out of a restaurant kitchen, but it's three simple parts: charred kali mirch chicken, a swoosh of cool whipped curd, and butter cooked until nutty and golden.

The pepper hit comes from one pack of Kali Mirch Reserve, with no extra spices. Scoop it up with warm naan, or serve it with toothpicks at a party.

Prep: 20 min (includes 15 min marinating; hang the curd 2 hours ahead or use Greek yogurt) · Cook: 15 min · Total: 35 min · Serves: 2 · Course: Starter · Cuisine: Indian

Why you'll love it

  • Restaurant plating, home effort. Three parts, one pan.
  • Peppery, not chilli-hot. The cool curd balances every bite.
  • Party-ready. Works as a sharing platter.

Ingredients for pepper chicken starter

  • 250–300 g boneless chicken thigh
  • 1 pack Kali Mirch Reserve
  • 40 ml water
  • 1–2 tbsp melted butter or ghee
  • Whipped curd: 1 cup hung curd (from about 2 cups curd) or thick Greek yogurt, 1 tbsp fresh cream, 1 tsp lemon juice, 1 tsp honey
  • 3 tbsp butter, for browning
  • Thinly sliced onion and coriander leaves, to finish
  • Warm naan or pita, to serve

How to make pepper chicken starter

  1. Hang the curd. Tie 2 cups of curd in a muslin cloth and hang it for 2 hours, or until thick. Skip this if you're using Greek yogurt.
  2. Cut the chicken. Cut it into 1.5–2 inch pieces. Pat dry.
  3. Marinate in Kali Mirch Reserve. Mix the blend with 40 ml water and the melted butter or ghee. Coat the chicken and leave for 15 minutes.
  4. Char the chicken. Cook in a hot pan or grill pan with a little ghee for 10–12 minutes, turning, until charred and cooked through (75°C). Keep the pan; don't wash it.
  5. Whip the curd. Whisk the hung curd, cream, lemon juice and honey for 1–2 minutes until smooth and fluffy. Spread it across a plate with the back of a spoon.
  6. Brown the butter. Melt the 3 tbsp butter in the chicken pan over medium heat, scraping up the browned bits. Swirl for 2–3 minutes until it foams, smells nutty and turns golden-brown. Take it off the heat straight away.
  7. Plate it. Pile the chicken on the curd, spoon the hot brown butter over it, and finish with onion and coriander.

Tips for the best pepper chicken starter

  • Thick curd only. Runny curd floods the plate. It should hold a swoosh.
  • Brown butter in the chicken pan. The browned bits left behind carry the pepper flavour into the butter.
  • Watch the butter. It turns from golden to burnt in seconds. Pull it once it smells nutty.

Pepper chicken starter FAQs

How do I make hung curd at home? Tie 2 cups of curd in a muslin cloth and hang it over a bowl in the fridge for about 2 hours, until it's thick enough to hold a swoosh.

Is pepper chicken very spicy? It's peppery and bold rather than chilli-hot, and the cool curd balances it.

Can I air fry the chicken? Yes. Air fry at 200°C for 14–18 minutes, then brown the butter in a small pan and pour it over as usual.

How do I serve it at a party? Spread the curd on a platter, top with the chicken and brown butter, and put out toothpicks.

Ready to make it? Get Kali Mirch Reserve. Want the classic version? Try our black pepper (kali mirch) chicken. More party starters: spicy Chettinad chicken popcorn.

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