Black Pepper Chicken Gravy Recipe

Craving something creamy, spicy, and utterly satisfying? Look no further than the Black Pepper Chicken Gravy (Also known as Chicken Kali Mirch – A Bold & Flavorful Twist on Classic Chicken Curry)– a heavenly chicken dish that combines aromatic spices, rich cashew-onion paste, and the bold heat of black pepper into one comforting bowl of goodness.

This recipe is a delicious fusion of Indian and Chinese flavors, making it an irresistible option for weeknight dinners or weekend feasts. Whether you love the Chinese black pepper chicken gravy recipe or want to try it Indian style, this one fit both worlds!

A Brief History of Black Pepper Chicken Gravy

Black pepper, known as the “king of spices,” has been a prized condiment in India since ancient times. Chicken Kali Mirch (Hindi for "black pepper chicken") originated in North Indian kitchens, where the spicy aroma of pepper meets creamy gravies – often cooked for special occasions.

With time, variations of this dish traveled across borders, especially influencing Chinese black pepper chicken gravy recipes, which lean more towards stir-fried versions. But today, we’re celebrating the comforting, black pepper chicken gravy Indian style, cooked slowly in a luxurious, pepper-loaded gravy.

What Is Black Pepper Chicken Gravy?

Black Pepper Chicken Gravy is a luscious and spicy curry dish featuring chicken simmered in a creamy cashew-onion base, spiked with the bold, earthy heat of freshly ground black pepper.

It's not just a dish; it's an experience. The creamy texture, the spicy warmth from pepper, and the mild sweetness of onions and cashews make every bite unforgettable.

Why You Will Love This Recipe

• Bold, peppery flavor with a creamy twist
• Pairs perfectly with naan, rice, or even fried rice
• Naturally gluten-free and high-protein
• Perfect for Indian food lovers and spice enthusiasts
• Ready in under an hour using basic pantry ingredients

Whether you’re into black pepper chicken gravy recipe Chinese or a fan of Indian-style gravies, this recipe ticks all the boxes.

My Personal Experience with This Recipe

The first time I made this black pepper chicken gravy; I underestimated how addictive it would be. The aroma that filled my kitchen was enough to bring everyone to the table before I even finished cooking. Now, it’s my go-to when I want something comforting yet bold. If you’re someone who likes your food to have a story, a punch, and a creamy hug — this one’s for you.

Equipment You’ll Need

• Heavy-bottomed pan or kadhai
• Blender or food processor
• Mixing bowls
• Spatula or wooden spoon
• Knife & chopping board

Preparation Time

• Marination 20 mins
• Cooking Time 40 mins
• Total Time 1 hour

Taste and Texture

Expect a rich, creamy, and peppery gravy that hits all the right notes: spicy, savory, slightly sweet from onions, and aromatic with warming Indian spices. The chicken turns succulent and tender, soaking up every bit of that luscious gravy

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Ingredients

For Marination

• 500g chicken (bone-in or boneless)
• 1 tsp salt
• 1 tsp freshly ground black pepper
• 1 tsp lemon juice

For Onion-Cashew Paste

• 1 tbsp oil
• 2 medium onions, sliced
• 1-inch ginger, chopped
• 7-8 garlic cloves, chopped
• 8 cashews (soaked in warm water)

For the Gravy

• 4 tbsp oil (divided)
• 3 green cardamoms
• 3 cloves
• 1-inch cinnamon stick
• ¼ cup whisked yogurt (full-fat)
• ½ tsp garam masala
• 1-2 tsp freshly ground black pepper
• 2 green chilies, slit
• 1½ tsp Kasuri Methi (roasted & crushed)
• 2 tbsp heavy cream (optional but recommended)
• ½ – ¾ tsp salt or to taste

How to Make Black Pepper Chicken Gravy

Step 1: Marinate the Chicken

• In a bowl, combine chicken, salt, black pepper, and lemon juice. Set aside for 20 minutes.

Step 2: Make the Onion-Cashew Paste

• Heat 1 tbsp oil in a pan.
• Add onions, ginger, garlic – sauté till golden.
• Add soaked cashews. Cook for 2 more mins.
• Cool the mixture and blend into a smooth paste.

Step 3: Prepare the Gravy

• Heat 3 tbsp oil in a pan.
• Add cardamoms, cloves, and cinnamon. Sauté till fragrant.
• Add onion-cashew paste. Cook for 5-7 mins.
• Stir in whisked yogurt. Cook for 3 mins.
• Add marinated chicken. Cook for 10 mins.
• Mix in garam masala, black pepper, green chilies, Kasuri methi.
• Adjust salt and cook until chicken is tender, and gravy thickens.
• Add cream, cook for 2 more mins. Done!

Pro Tips for the Best Black Pepper Chicken Gravy

• Use fresh black pepper – The spice level and aroma are unbeatable.
• Don’t skip cashews – They add creaminess without making it heavy.
• Cook chicken on medium heat – Helps it stay juicy and soak up flavor.
• Add cream at the end – To avoid splitting and keep it rich.

Optional Suggestions

• Add mushrooms or bell peppers for added texture.
• Use coconut milk instead of cream for a dairy-free version.
• Want more heat? Add a dash of chili flakes with black pepper.

Serving Ideas – What to Serve With It

• Lachha Paratha or Butter Naan – Soak up the creamy gravy
• Steamed Basmati Rice – Let the rice carry all that bold flavor
• Jeera Rice or Fried Rice – For Indo-Chinese fusion lovers

Storage Tips

• Refrigerator: Store in an airtight container for up to 3 days.
• Freezer: Can be frozen for up to 1 month.
• Reheat: Warm on the stove or microwave with a splash of water or cream.

Variations You Can Try

• Chinese Style Black Pepper Chicken Gravy: Skip cashews, add soy sauce, bell peppers, and scallions.
• Black Pepper Chicken Dry: Cook without adding cream/yogurt and let the gravy reduce completely
• Black Pepper Chicken with Coconut Milk: Use coconut milk instead of cream and yogurt for a tropical touch.

Final Thoughts

Whether you’re exploring new dishes or reviving old favorites, this black pepper chicken gravy recipe is a must-try. It brings together the richness of Indian spices, the comfort of creamy gravies, and the bold punch of freshly ground black pepper. It’s a recipe that’ll make its way to your weekly rotation in no time.

So, grab your ingredients, turn up the heat, and bring this flavorful dish to life!

FAQs

Q: Can I make this dish with boneless chicken?

Yes! Boneless thighs work best for juicy results.

Q: Is this recipe very spicy?

It’s moderately spicy. Adjust the amount of black pepper to your liking.

Q: Can I skip yogurt or cream?

Yes, but the gravy will be less creamy. Coconut milk or just onion-cashew paste can be used instead.

Q: Can I make it ahead of time?

Absolutely. In fact, the flavors get better after a few hours!

Nutrition Chart (Per Serving)

• Calories 310 kcal
• Protein 24g
• Carbohydrates 9g
• Fat 20g
• Fiber 1.5g
• Sugar

HAPPY COOKING!