Chicken Kali Mirch Kebab is a flavorful Indian appetizer made with chicken, yogurt, and freshly ground black pepper. It delivers a juicy, smoky bite every time. This recipe from BestcookShobha YouTube Channel brings restaurant-style kebabs straight to your kitchen—soft, smoky, and bursting with taste. Moreover, when you prepare Chicken Kali Mirch Kebab at home, you’ll notice how beautifully it pairs with chutneys and flatbreads.
Introduction – Chicken Kali Mirch Kebab
Chicken Kali Mirch Kebab is a grilled chicken recipe flavored with black pepper (kali mirch), yogurt, and Indian spices. Unlike red chili kebabs, this dish has a milder taste but still packs a peppery kick that makes it special. Learn more about kebabs and their history on NDTV Food
Kali Mirch Kebab is a delicious starter made with chicken marinated in yogurt, spices, and black pepper, creating a juicy and smoky kebab. This simple recipe is perfect for family dinners or festive gatherings. Therefore, if you love chicken starters, Chicken Kali Mirch Kebab is a must-try.
Ingredients – Chicken Kali Mirch Kebab
- 500 g boneless chicken (cut into cubes)
- 1 cup thick yogurt (curd)
- 1 tbsp ginger-garlic paste
- 2 tsp crushed black pepper (kali mirch)
- 1 tsp garam masala
- 1 tsp roasted cumin powder
- 1 tsp roasted coriander powder
- 1 tbsp lemon juice
- 1 tbsp oil or ghee
- Salt to taste
- Fresh coriander & onion rings (for garnish)
Step-by-Step Method – Chicken Kali Mirch Kebab
Step 1 – Make the Marinade for Chicken
Firstly, prepare the marinade with yogurt and all spices
Step 2 – Marinate the Chicken
Secondly, prepare your marinade:
- In a bowl, add the yogurt, and ginger-garlic paste.
- Next, stir in the crushed black pepper, garam masala, coriander powder, cumin powder, lemon juice, and salt until smooth.
- Then, gently fold in the chicken cubes, ensuring each piece is generously coated with the marinade.
After that, fold in the chicken cubes, making sure each piece is coated well.
Next, cover the bowl and refrigerate. Marinate for at least 2 hours. In addition, marinating overnight makes the chicken tender and full of flavor.
- Cover the bowl and refrigerate.
- Therefore, marinating overnight makes it tender and flavorful.
- Marinate for at least 2 hours, but ideally overnight—this allows the yogurt and spices to tenderize the chicken and add flavor.
Step 3 – Cook the Kebabs
Then, choose your cooking method :
- Preheat a tawa with oil and shallow fry until golden.
- Or, bake in an oven at 200°C for 20–25 minutes, turning halfway.
- Alternatively, grill on medium heat, turning occasionally, until lightly charred.Preheat a tawa with oil.
- shallow fry the marinated chicken pieces onto tawa and let it cook evenly.
- If using the oven, place the skewers on a tray, brush lightly with oil or ghee, and bake for 20–25 minutes, flipping halfway through for even browning.
- If grilling, cook on medium heat, turning occasionally, until golden and charred at the edges.
Meanwhile, keep an eye on internal doneness—the chicken should reach at least 75 °C (165 °F) internal temperature to ensure it’s safe and juicy.
Step 4 – Garnish and Serve
Finally, remove from heat, garnish with coriander and onion, and serve hot with mint chutney.
- Remove the kebabs from the heat.
- Let them rest for a couple of minutes to stay juicy.
- Garnish with fresh chopped coriander and thin onion rings.
- Serve hot with mint-coriander chutney or lemon wedges for that refreshing kick.
Serving Suggestions
- Pair Chicken Kali Mirch Kebab with mint chutney or Mint & Coriander Chutney
- Serve as a starter with naan or add to wraps and rolls for a quick dinner.
- Moreover, it also works as a party starter with lemon wedges.
Storage and Reheating Tips
- Refrigeration – Store cooked kebabs in an airtight container for up to 2 days.
- In addition, you can freeze the marinated chicken for later us
- Freezing – Store marinated raw chicken for up to 1 month.
- Reheating – Warm in a preheated oven at 180°C for 5–7 minutes or pan-sear with little butter to stay moist.
- Store cooked Chicken Kali Mirch Kebab in the refrigerator for 2 days. In addition, you can freeze marinated chicken for up to 1 month. Reheat in the oven or pan-sear with a little butter so it stays juicy.
- As a result, proper storage keeps the kebabs tasty even the next day.
Variations of the Chicken Kali Mirch Kebab Recipe
- Paneer Kali Mirch Kebab – Replace chicken with paneer for a vegetarian twist.
- Malai Kali Mirch Kebab – Add extra cream and cashew paste for a rich version.
- Tandoori Style – Cook in a clay oven or barbecue for smoky flavors.
Nutritional Value (per serving, approx.)
- Calories: 210 kcal
- Protein: 24 g
- Fat: 10 g
- Carbohydrates: 3 g
- Fiber: 1 g
(Values are approximate and may vary based on portion size.)
Pro Tips for Best Results
- Always use freshly ground black pepper for a bold taste.
- Moreover, marinate overnight for juicy and tender kebabs.
- Don’t overcook—remove once done and let resting time finish cooking.
- Therefore, the kebabs stay soft and moist.
- Crush the black pepper fresh just before use—this maximizes its sharp aroma.
- Avoid overcooking. Chicken tends to dry out easily—remove when just done and let resting time to finish it off.
Conclusion
In conclusion, Chicken Kali Mirch Kebab is a simple yet flavorful recipe that combines creamy yogurt and spicy black pepper for a memorable dish. Try this at home, enjoy it with family, and don’t forget to subscribe to BestcookShobha for more authentic Indian recipes
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