Paleo Kali Mirch Chicken

Savor the bold and aromatic flavors of Paleo Kali Mirch Chicken, a wholesome spin on the classic Indian black pepper chicken dish. This recipe combines tender, marinated boneless chicken thighs with the warm, earthy heat of freshly crushed black peppercorns, balanced by the creamy richness of coconut cream. Infused with ginger, garlic, and ground coriander, and cooked to perfection in coconut oil, this dish is both Paleo-friendly and dairy-free. Finished with a bright splash of lemon juice, perfectly caramelized onions, and a fresh cilantro garnish, it’s an irresistible blend of spice and comfort. Ready in just an hour and ideal for four servings, this one-pan delight pairs beautifully with sautéed vegetables or a crisp side salad for a nutritious, satisfying meal.

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 pounds Boneless chicken thighs
• 2 tablespoons Black peppercorns
• 2 tablespoons Coconut oil
• 1 cup Coconut cream
• 2 medium Onions, finely sliced
• 4 units Garlic cloves, minced
• 1 tablespoon Ginger, grated
• 2 tablespoons Lemon juice
• 1 teaspoon Ground coriander
• 1 teaspoon Sea salt
• 0.5 cup Fresh cilantro leaves, chopped

Directions

Step 1

Crush the black peppercorns to a coarse texture using a mortar and pestle or a spice grinder.

Step 2

In a large bowl, combine the crushed black pepper, lemon juice, sea salt, ground coriander, ginger, and minced garlic to create a marinade.

Step 3

Add the chicken thighs to the marinade, ensuring each piece is well coated. Let it marinate for at least 15 minutes.

Step 4

Heat the coconut oil in a large skillet over medium heat.

Step 5

Add the sliced onions and sauté them until they turn translucent, about 5-7 minutes.

Step 6

Increase the heat to medium-high and add the marinated chicken to the skillet, arranging the pieces in a single layer.

Step 7

Cook the chicken until it is browned on all sides, which should take about 10-12 minutes.

Step 8

Reduce the heat to medium-low and pour the coconut cream over the chicken. Stir to coat the chicken evenly.

Step 9

Cover the skillet and let it simmer for 15-20 minutes, or until the chicken is fully cooked and tender.

Step 10

Adjust the seasoning with additional salt if necessary.

Step 11

Garnish with chopped cilantro before serving.

Step 12

Serve hot, possibly with a side of sautéed vegetables to keep the recipe Paleo-friendly.

Nutrition Facts

Serving size	(1589.0g)

Amount per serving	% Daily Value*
Calories	2806.3

Total Fat 159.6g	0%
Saturated Fat 84.6g	0%
Polyunsaturated Fat 0.9g
Cholesterol 786.2mg	0%
Sodium 3089.6mg	0%
Total Carbohydrate 170.3g	0%
Dietary Fiber 12.8g	0%
Total Sugars 134.9g
Protein 191.8g	0%

Vitamin D 0IU	0%
Calcium 363.4mg	0%
Iron 14.2mg	0%
Potassium 3330.1mg	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: 49.8%

Protein: 26.6%

Carbs: 23.6%