Indian
Curry
Amritsari cuisine
Intermediate
For 2 people

Peppery Amritsari Chicken You Must Try!


A classic Amritsari chicken curry gets a zingy twist with the addition of coarsely crushed black peppercorns in this recipe. The chicken is first marinated in a spiced yoghurt mixture, then simmered in a rich onion-tomato gravy until tender. While it takes a bit of time, this dish is not difficult to make. With a little prep, you can create a restaurant-style chicken curry at home to relish with steamed rice or flatbreads.

Ingredients

  • Sunrise Black Pepper Powder

    2 tsp
  • Ginger-Garlic Paste

    2 tsp
  • Black Peppercorns

    10 to 15
  • Cinnamon Stick

    1 inch
  • Green Chillies

    7-8
  • Bay Leaves

    2
  • Capsicum (diced)

    1 medium
  • Sour Curd

    250 g
  • Cardamom

    5-6
  • Chicken

    500 g
  • Onion (diced)

    1 large
  • Salt

    to taste
  • Refined Oil

    20 ml

Sunrise tip: For the most potent flavour, crush whole black peppercorns in a mortar-pestle or spice grinder just before adding to the dish. Pre-ground black pepper tends to lose its punch.

 

Steps

Step 1: Marinate the chicken

Time: 5 minutes (plus 45 minutes resting)

In a large bowl, mix the chicken pieces with bay leaves, cinnamon stick, cardamom, black peppercorns, ginger-garlic paste, sour curd, slitted green chillies and salt to taste.

Rub the marinade well into the chicken. Cover and keep it for 45 minutes.

 

Step 2: Prepare the masala base

Time: 10 minutes

Heat oil in a large kadai or wok. Add diced onions, diced capsicum and fry until golden brown.

 

Step 3: Cook the chicken

Time: 20 minutes

Slide in the marinated chicken pieces and mix well to coat with the masala. Cook on medium heat by covering for 15 minutes.

 

Step 4: Finishing touches

Time: 5 minutes

Garnish with Sunrise Black Pepper powder and chopped fresh coriander leaves.

Serve hot with steamed basmati rice, jeera rice, naan, roti or paratha. A kachumber salad or cucumber raita makes a refreshing accompaniment.

 

Goes Best With

  • Side Dish: Steamed basmati rice, jeera rice, naan, tandoori roti, laccha paratha

  • Accompaniment: Kachumber salad, cucumber-mint raita