Black pepper chicken karahi, also called kali mirch karahi, is one of the quickest curries on the site: chicken fried hard with garlic, ginger, salt and two tablespoons of coarsely crushed black peppercorns, then finished with green chillies, coriander and fresh ginger.
It’s a Pakistani favourite with very few ingredients, and Aamna’s recipe is ready in about 15 minutes. There’s no tomato and no chilli powder, so the pepper really shines.
Why this recipe works
- Coarsely crushed peppercorns. They give a bold, warming heat and a little texture.
- High heat, then the lid. Frying hard, then covering every few minutes, browns the chicken and cooks it through quickly.
- Oil and ghee. Together they carry the pepper and give a rich, glossy finish.
Tips for the best black pepper chicken karahi
- Crush the pepper yourself. Freshly crushed peppercorns taste far stronger than ground pepper.
- Keep the chicken moving. Stir often so it doesn’t burn on high heat.
- Cover and lower the heat in bursts. Repeat about four times until the chicken is cooked through.
- Choose your heat. Keep the green chillies whole for milder, or chop them for more kick.
What to serve with black pepper chicken karahi
Serve straight from the pan with naan or paratha. For more karahis, try our charsi chicken karahi or masala chicken karahi.
Black Pepper Chicken Karahi FAQs
What is kali mirch karahi?
Kali mirch means black pepper. It’s a karahi where crushed black pepper is the main spice, with garlic, ginger and green chillies.
How long does black pepper chicken karahi take?
About 15 minutes.
Is black pepper karahi spicy?
Yes, it has a warm, peppery heat. Use a little less pepper for a gentler version.
Can I use boneless chicken?
Yes. Boneless pieces cook even faster, so keep an eye on them.
You’ll find the full ingredients, the method and our step-by-step video in the recipe card below.
Quick Black Pepper Chicken Karahi
Black Pepper Chicken Karahi is a quick and flavourful dish from Pakistani cuisine, known for its bold use of black pepper and minimal ingredients. It's perfect for a speedy yet satisfying meal, showcasing the robust taste of coarsely crushed black pepper and tender chicken.
Ingredients
Instructions
Marinate the Chicken:
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In a large bowl, combine the chicken pieces with 1 tablespoon of salt, 1 tablespoon of garlic paste, 1 tablespoon of ginger paste, and 2 tablespoons of coarsely crushed black peppercorns.
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Mix thoroughly to coat the chicken evenly. No need to marinate for long.
Prepare the Pan:
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In a high-heated pan, add 1/2 cup of oil and 1 tablespoon of ghee.
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Heat until the oil and ghee mixture is sizzling hot.
Cook the Chicken:
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Add the marinated chicken to the hot pan, enjoying the delightful sizzle.
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Cook on high to medium heat, moving the chicken around to prevent burning. After 5 minutes, when the chicken has a lovely golden colour, add in 3 whole green chilis. Keep them whole for a milder heat or chop them into pieces for a fiery kick.
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Continue frying the chicken, covering with a lid every few minutes and reducing the heat to medium to ensure the inside cooks through and becomes tender. Repeat this process about 4 times. The total cooking time should be around 15 minutes, depending on the size of your chicken pieces. Cutting the chicken into smaller pieces will help it cook faster. Bone-in chicken is recommended for maximum flavour, but boneless chicken tikkas will also work and cook in about 10 minutes.
Remove Excess Oil:
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Once the chicken is cooked to perfection, remove most of the excess oil from the pan, keeping a little to retain the infused flavours.
Final Steps:
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Garnish the dish with freshly sliced green chilis, a generous handful of vibrant coriander, and delicate slivers of fresh ginger.
Note
For a faster cooking time, use boneless chicken tikkas, which will be ready in just 10 minutes.
Adjust the heat by keeping the green chilis whole for a milder flavour or chopping them for more intensity.
Serve Black Pepper Chicken Karahi with warm naan or paratha for a complete meal.
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