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Clean recipe · cooking.nytimes.com

Kali Mirch Karahi (Black Pepper Chicken)

This chicken dish with deep fiery flavor is traditionally made with bone-in chicken pieces and, like chicken karahi, its more common counterpart, it’s served in restaurants and homes across South Asia. Unlike chicken karahi, though, this dish is particularly convenient to make if there aren’t fresh tomatoes laying around. This recipe, which uses boneless thighs, can be made with pantry staples and comes together in 30 minutes for a weeknight meal that layers heat and packs a punch. Malabar pepper, grown and commonly used in the south of India, has a delicate lingering heat. (You could use regular black pepper, but if the former is an option, try it.) Lemon juice, julienned ginger and Thai green chiles add freshness; Greek yogurt cools it all down.

Original recipe: cooking.nytimes.com

Yield:
4 servings
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Ingredients

  1. ¼ cup ghee or neutral oil
  2. 1 ½ teaspoons garlic paste or freshly grated garlic (from about 2 large cloves)
  3. 1 ½ teaspoons ginger paste or freshly grated ginger (from a 1-inch piece)
  4. 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
  5. 2 tablespoons malt vinegar (optional)
  6. 1 medium onion, finely chopped
  7. 4 Thai green chiles, thinly sliced
  8. 1 teaspoon ground cumin
  9. 4 teaspoons coarsely ground Malabar black pepper or 3 teaspoons coarsely ground black pepper
  10. 1 teaspoon fine sea salt
  11. ¼ cup full-fat Greek yogurt
  12. 1 to 2 tablespoons lemon juice
  13. ½ teaspoon garam masala (optional)
  14. 1 (2-inch) piece fresh ginger, peeled and julienned
  15. Roti or cooked rice, for serving

Instructions

  1. Heat ghee in a karahi, wok or high-sided 10- to 12-inch skillet over medium for 30 seconds. Add garlic, ginger and chicken. Cook on high, stirring frequently, until the chicken changes color, 5 to 7 minutes.
  2. Add vinegar (if using), onion and chiles. Cook, stirring occasionally, until the onion is translucent, 5 to 7 minutes.
  3. Add the cumin, pepper and salt. Continue cooking, stirring occasionally, until the chicken is cooked through, about 10 minutes. If anything starts sticking to the pot during this time, add a splash of water, and, if necessary, reduce the heat slightly.
  4. Stir in the yogurt. Top with lemon juice, garam masala (if using) and ginger. Serve with rice or roti.