Indian Black Pepper Chicken with Onions and Yogurt | Christopher Kimball’s Milk Street

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Milk Street Recipe

Indian Black Pepper Chicken with Onions and Yogurt

40 minutes

Indian Black Pepper Chicken with Onions and Yogurt

The spicy Indian curry known as murgh kali murch translates literally as “chicken black pepper,” and it inspired this quick weeknight dinner. Black pepper's pungency is balanced by the richness of whole-milk yogurt and the sweetness of lightly browned onions. To finish the dish, the ingredients are simmered uncovered until the chicken thighs are cloaked with a dryish, flavorful sauce. Serve with basmati rice or warmed naan.

4

Servings

Tip

Don't use preground black pepper. For bold, spicy kick, use fresh whole peppercorns and grind them just before use; you'll need a total of 2¼ teaspoons. Make sure to grind them coarsely so that the pepper has presence in the finished dish.

40 minutes

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