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Chicken Keema Kali Mirch/Black Pepper Chicken Mince

Sujata Roy
Chicken keema kali mirch or black pepper chicken mince. A spicy delicious dry curry with minced chicken, black pepper, cashew nuts and aromatic spices. Easy and simple recipe but taste is scrumptious. Best accompany with any Indian flatbread.
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course, Side Dish
Cuisine Indian
Servings 3 People

Equipment

  • 1 Bowl
  • 1 Mixer grinder
  • 1 Wok 
  • 1 Spatula

Ingredients
  

  • 1/2 Kg Chicken keema
  • 3 tsp Cumin powder
  • 3 tsp Coriander powder
  • 1 tsp  Salt
  • 1 tsp   Black pepper powder
  • 3 large  Onion  Chopped 
  • 20 Cashew nuts
  • 1 tsp  Peppercorn 
  • 4 Cardamom 
  • 5 Cloves 
  • 1 Inch  Cinnamon 
  • 3-4 Green chilli
  • 4 tbsp  Mustard oil
  • Salt 
  • 1 tsp Sugar 
  • 2 tbsp Ginger garlic paste
  • 1/4 Cup Curd or yogurt
  • 2 tsp Black pepper powder
  • 1 Lemon 
  • 1 tsp Kasuri methi
  • 1 tsp  Garam masala
  • 1 tbsp  Fresh cream
  • 1/2 tsp Rose essence or rose water
  • 2 tsp Freshly crushed black pepper

Instructions
 

  • Rinse the chicken keema well. Drain the water completely and marinate with cumin powder, coriander powder, salt and black pepper powder. Mix everything well. Cover and aside for 15-30 minutes.
  • Boil chopped onion, cashew nuts, peppercorn, cloves, cardamom, cinnamon and green chilli with water. Or microwave everything on high power for 10 minutes. Let it cool down. Grind everything into a smooth paste.
  • Heat a pan or wok. Add 4 tablespoon Mustard oil. Add the above ground paste. Saute for 2 minutes. Add 1 teaspoon Sugar and saute for 1 minute again.
  • Add 2 tablespoon Ginger garlic paste. Cook on low flame for 10 minutes. Keep stirring.
  • Add marinated chicken and mix well. Cover and cook for 20 minutes on simmer. Check and stir in regular interval to avoid sticking to the bottom.
  • Add 1/4 cup well beaten curd, mix and cook for 5 minutes. Keep stirring. Add 2 teaspoon Black pepper powder and salt as required. Cook for 5 minutes again.
  • Taste and adjust the seasoning. Add juice of one lemon, 1 teaspoon Kasuri methi and 1 teaspoon Garam masala. Stir for a minute and remove from heat.
  • Now add 1 tablespoon cream, 2 teaspoon freshly crushed Black pepper and 1/2 teaspoon Rose essence or rose water. Mix and cover the pan. Let it covered for 5-6 minutes. You can use more freshly crushed black pepper if you want.
  • Garnish with fresh cream and cilantro or coriander leaves. Serve hot with roti, paratha, naan, puri or any flatbread.