Murgh Kali Mirch

Murgh Kali Mirch
  • Serves icon Serves 4
  • Time icon Ready in 30 minutes

This Murgh Kali Mirch recipe, or pepper chicken, is an Indian dish that is quick and easy to make.


  • 2 tbsp vegetable oil
  • 2 medium onions, sliced
  • 2 green chillies, deseeded and sliced
  • 8 fresh or dried curry leaves (Waitrose stocks the dried variety)
  • 1 green pepper, deseeded and sliced
  • 4 garlic cloves, sliced
  • 2 tbsp Patak’s Madras Paste
  • 450g chicken, cut into strips
  • 1 tsp crushed black peppercorns


  1. Heat the oil in a frying pan over a medium heat. Fry the onions, chillies, curry leaves, green pepper and garlic until softened. Stir in the paste and fry for 1 minute. Add the chicken and fry for 10-15 minutes. (If the mixture looks a little dry, add a few tablespoons of water.) Season with salt and stir in the peppercorns.
  2. Serve the pepper chicken with steamed basmati rice.


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