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.
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.
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.
Time: 10 minutes
Heat oil in a large kadai or wok. Add diced onions, diced capsicum and fry until golden brown.
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.
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.
Side Dish: Steamed basmati rice, jeera rice, naan, tandoori roti, laccha paratha
Accompaniment: Kachumber salad, cucumber-mint raita