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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
Ingredients
-
½
cup plain whole-milk Greek yogurt
-
1
teaspoon ground coriander
Directions
-
01In a medium bowl, stir together the yogurt, coriander, garam masala and 1 teaspoon salt. Add the chicken and stir to coat; set aside.
Reviews
June 27, 2025
Not the prettiest dish, but darn tasty
If not for the pops of green from the cilantro and jalapeño, this would look like the most bland dish ever. I meant it’s chicken, yogurt, white onion, garlic, and ginger with some black pepper speckled throughout. Not much to look at. But the flavor is great and the heat level is enough to get your attention without burning your mouth. I did make a few variations that affected my outcome but I knew what I was getting myself into. I prefer chicken breasts and only had nonfat Greek yogurt on hand, sorry I’m a health nut. As a result, my sauce broke a little and wasn’t as luscious as you’d want since breast tend to release more water than thighs. However I was happy with my compromises. The seasoning was on point which is a rarity for me. I’d do this one again as it’s super easy without as much of the fuss that I get from a lot of other Indian dishes.
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I accidentally doubled some of the ingredients in the "dryish sauce" - and ended up with a sauce condiment that my guests and I fell in love with. I'm still trying trying to recreate the wonderful accident of my first attempt at this dish, but my recommendation overall would be double or even triple all of the "sauce" components. Because even though in the original recipe the majority of it ends up as kind of a crust on the chicken, when you have a semiliquid version handy to dip into and/or to drizzle over other dishes, it's just amazing.