Dairy-Free Kali Mirch Chicken

Delight your taste buds with this **Dairy-Free Kali Mirch Chicken**, a bold and flavorful twist on the classic Indian black pepper chicken. This recipe swaps traditional dairy-based ingredients for velvety coconut milk, creating a luscious and creamy curry without compromising on richness. Infused with the earthy warmth of coarsely crushed black peppercorns, aromatic spices like cinnamon, cardamom, and cloves, and a hint of fresh ginger and garlic, every bite is a symphony of flavors. Perfectly seared chicken thighs simmered in the spiced coconut milk sauce are tender and succulent, making this dish a comforting yet elegant meal. Finished with a splash of tangy lemon juice and fresh cilantro, it's perfect to pair with steamed rice or warm flatbreads. This easy-to-make recipe comes together in just under an hour and is ideal for gluten-free and dairy-free diets, creating a wholesome and satisfying dinner option.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 kg Chicken thighs
• 2 tablespoons Black peppercorns
• 400 ml Coconut milk
• 2 medium Onion
• 4 Garlic cloves
• 1 inch Ginger
• 3 tablespoons Vegetable oil
• 1 inch Cinnamon stick
• 4 Green cardamom pods
• 5 Cloves
• 2 Bay leaves
• 1 teaspoon Coriander powder
• 0.5 teaspoon Turmeric powder
• 1.5 teaspoon Salt
• 2 tablespoons Fresh cilantro
• 1 tablespoon Lemon juice

Directions

Step 1

Prepare the black peppercorns by crushing them coarsely using a mortar and pestle. Set aside.

Step 2

Finely chop the onions, mince the garlic, and grate the ginger.

Step 3

In a large pot or deep skillet, heat the vegetable oil over medium heat. Add the cinnamon stick, cardamom pods, cloves, and bay leaves. Sauté for about 1-2 minutes until aromatic.

Step 4

Add the chopped onions to the pot and cook until they turn golden brown, about 7-8 minutes.

Step 5

Add the minced garlic and grated ginger. Sauté for another 2 minutes.

Step 6

Add the crushed black peppercorns, coriander powder, turmeric powder, and salt. Stir well to combine the spices with the mixture.

Step 7

Introduce the chicken thighs to the pot, coating them well with the spice mixture. Sear the chicken sides for about 5 minutes until they are lightly browned.

Step 8

Pour in the coconut milk and bring the mixture to a gentle simmer. Cover and let it cook for about 35 minutes or until the chicken is cooked through and tender, stirring occasionally.

Step 9

Once the chicken is done, adjust seasoning if needed. Stir in the fresh lemon juice.

Step 10

Remove from heat and garnish with chopped fresh cilantro before serving.

Nutrition Facts

Serving size	(1835.6g)

Amount per serving	% Daily Value*
Calories	2840.9

Total Fat 153.6g	0%
Saturated Fat 38.5g	0%
Polyunsaturated Fat 25.2g
Cholesterol 940mg	0%
Sodium 4478.3mg	0%
Total Carbohydrate 98.4g	0%
Dietary Fiber 16.5g	0%
Total Sugars 43.3g
Protein 268.4g	0%

Vitamin D 70IU	0%
Calcium 424.7mg	0%
Iron 15.3mg	0%
Potassium 3845.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.5%

Protein: 37.7%

Carbs: 13.8%