Black pepper chicken is a popular Pakistani dish that showcases a unique and flavorful twist on traditional cuisine. Unlike the traditional red-hued karahi dishes, black pepper chicken stands out with its creamy and peppery color. The dish features succulent pieces of chicken cooked in a rich and aromatic gravy made from a combination of yogurt, cream, and a blend of spices. The addition of ginger, garlic, and green chilies adds a refreshing and zesty touch to the creamy base, creating a perfect balance of flavors.
Ingredienst for black pepper chicken
Chicken
I always use a whole chicken cut into 16-20 pieces for karahi with bone in for best results. I cut chicken myself, perks of living abroad. Boneless chicken can also be used but will not have the same flavors.
Spices
This karahi uses minimum spices. I used freshly ground black pepper, dry roasted cumin-coriander powder, and garam masala. I like to dry roast my cumin and coriander seeds because dry roasting brings out the aroma and the flavors. Add cumin and coriander seeds in a pan without any oil. Start roasting until the color changes a little bit, take them off of the stove and roughly crush them to make a coarse powder.
Yogurt
In chicken white karahi we don’t add any tomatoes and onions. All of the gravy and tartness comes from yogurt. I used regular full-fat yogurt, but Greek yogurt is also a good alternative.
Ginger and garlic
Subcontinental food is incomplete without some ginger and garlic. I like to make ginger and garlic paste in advance and freeze it in small portions. I used a tbsp of ginger and garlic paste in this recipe.
How to serve chicken
Serving Chicken White Karahi is a delightful experience that brings the flavors and aroma of this unique Pakistani dish to life. Garnish the dish generously with freshly sliced ginger, and green chilies to add a burst of color and freshness. For an extra touch of elegance, you can place a dollop of fresh cream on top. Accompany the Chicken White Karahi with warm naan bread or steamed rice on the side to create a satisfying and complete meal. This visually appealing and deliciously creamy dish is sure to impress your guests and tantalize their taste buds with its exquisite blend of flavors.
How to store leftover chicken
To store Chicken Karahi properly, allow it to cool down to room temperature before handling. Transfer the leftover Chicken Karahi into an airtight container, ensuring all the gravy and chicken pieces are fully covered. Refrigerate promptly and consume within 2-3 days to maintain its freshness and flavor. Reheating the dish gently on the stovetop or microwave is recommended before serving again.
Black pepper chicken
Ingredients
- 2.5 lbs chicken (about 2.5 lbs) cut into 16 pieces
- 1 tbsp ginger and garlic paste
- 1/2 cup oil
- 1 tsp cumin seeds
Spices
- 1 tsp salt
- 1.5 tbsp cumin-coriander powder dry roasted
- 1.5 tbsp black pepper adjust it to your taste
- 1 tsp garam masala special
Garnish
- 6 green chilies mild
- ginger cut into thin slices
Instructions
- In a pan add oil and heat it for a minute over high heat.
- Add cumin seeds and wait for 30 seconds.
- Add chicken pieces, and cook them until color changes, about 4-5 minutes over high heat.
- Now add ginger and garlic and keep cooking for another 2 minutes.
- Add salt, black pepper, dry roasted cumin-coriander powder, mix everything, and add one cup of yogurt.
- Cover and cook until chicken is cooked through, which will take about 20-25 minutes.
- Add green chilies, ginger slices, and garam masala.
- Serve right away.
Video
Notes
- I used freshly ground black pepper, but black pepper powder can also be used.
- I didn’t add any onions or tomatoes to this recipe because chicken karahi doesn’t have onions.
Nutrition
